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This Almond Roca Brittle is the stuff your crispy, buttery, toffee dreams are made of! This is my most requested Christmas recipe EVER, and I made pounds and pounds of it every year!
Disclosure: This post for Almond Roca recipe includes affiliate links, this means I make a few cents if you buy the item after clicking my link. This costs you nothing, but it helps keep this blog running on butter…lots of butter!
FIVE ingredients never tasted so good! The buttery toffee in this Almond Roca recipe is so incredibly addicting. My husband’s grandmother said it’s even better than See’s Candies, score! It’s now become a tradition that every Christmas season I make batches and batches of this Almond Roca recipe to give away as gifts. It has now become my most requested recipe EVER!
How to Make Almond Roca Brittle:
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| My 9×13 pan all buttered and ready to go! |
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| Look at all that butta! |
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| My almonds toasting. |
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| Chopping my toasted almonds; I like to do 1/4 cup at a time to make sure I chop all the nuts. |
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| The toffee mixture (butter, sugar, almonds) all smooth in the pan. |
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| The chocolate atop the toffee mixture. |
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| Spreading the chocolate with the back of a spoon. |
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| The almonds atop the melted chocolate–all ready to be chilled! |
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| The finished product: Almond Roca Brittle! |
Cook’s Tools and Ingredients – Almond Roca Brittle:
Cook’s Note – Almond Roca Brittle:
- This recipe relies on 2 things to help make it so incredibly yummy:
- TOASTED ALMONDS (really make the effort to toast the almonds and not use raw ones)
- A CANDY THERMOMETER – you really want to make sure you heat the butter and sugar mixture to exactly 300°F. You can’t “eyeball” this one, I tried to on my first few batches and ended up burning the mixture.
- After you break the Almond Roca apart you’ll be left with about ¼ cup of brittle shards. My family and I have found that these little shards are delicious on top of a quality vanilla ice cream, YUM!
ONE YEAR AGO: Chocolate Hazelnut Crinkle Cookies
TWO YEARS AGO: Old Fashioned Fudge – a 15-minute recipe
THREE YEARS AGO: Cookies and Cream Cheesecake Dip
Almond Roca Brittle
Ingredients
- 2 ½ cups toasted almonds chopped and divided
- 1 ½ cups tightly-packed brown sugar
- ½ teaspoon pure vanilla extract
- 1 ½ cups 3 sticks salted butter
- 6 1.55 ounce Hershey’s Milk Chocolate Bars
Instructions
- Butter a 9 x 13 pan and set aside.
- Chop the toasted almonds and place 1 ½ cups in a small bowl, and the remaining 1 cup in another small bowl, set aside.
- Unwrap the chocolate bars and set aside.
- In a medium or large saucepan, melt the butter over medium heat. Once the butter stops foaming, add the brown sugar and stir. Once the mixture begins to bubble, place in the candy/instant-read thermometer and stir constantly until the mixture reaches 300°F.
- Remove the mixture from the heat and add the vanilla and 1 ½ cups of toasted, chopped almonds. Pour mixture into the buttered pan and smooth the mixture so it sits in the pan evenly.
- Place the chocolate bars on top of the mixture and let it sit for about 4 minutes so the chocolate has a chance to melt. This will make spreading easier (you’ll know it’s ready to spread when it gets all nice and shiny).
- Using the back of a spoon spread the chocolate in an even layer. Sprinkle the remaining 1 cup of toasted almonds over the chocolate and gently press it in.
- Cover and chill the Almond Roca Brittle for at least 4 hours before breaking it apart (I personally like to chill it overnight).
- Use a knife to break the brittle apart.
Nutrition
Makes about 6 cups of Almond Roca Brittle.
Kim B. says
Ohhhh this looks DELICIOUS!!! LOVE that it’s soo easy to make too 🙂 Thanks for sharing & have a very Merry Christmas!
Marilyn says
Yummmy.. this looks AMAZING.. LOVE… Hope you had an AMAZING and BEAUTIFUL Christmas with your family.. : )) Wishing you a successful and HAPPY NEW YEAR TO COME.. Thanks for being a great bloggy bff this year.. Cheers to SO much more.. xoxoxoxox..
Shannon says
OMG this looks amazing. Thank you for sharing and LOL “look at all that butter, Paula Deen would be SO proud”…XD
Rebecca Hubbell says
Loving all the flavors! This will be a huge hit for the holidays!
Jillian says
Exactly! My family requests it year after year. 🙂
Manila Spoon says
I am all about easy and delicious recipes and this is certainly it!! Love the butter toffee in it, too! YUM!
Jillian says
The butter toffee is the best!!!
Matt @ Plating Pixels says
I love almond Rocha candies. Totally need to make this!
Jillian says
You’ll love it!
Laura says
It looks delicious and with your step by step photography looks very easy to make.
Cleo @ Journey to the Garden says
This recipe is exactly what I’ve been looking for! I love Almond Roca, but would rather have a homemade version. Thanks so much for the detailed instructions.
Jillian says
You’re so welcome. Enjoy! 🙂
Ayngelina says
Brittle is one of my favourites, I only eat it at Christmas but I do eat a lot of it.
Jillian says
It’s one of my favorites, too!
Traci says
Jillian…I would eat an embarrassing amount of this stuff! I think I feel that way about your other recipes too 🙂 Thanks for sharing!
Jillian says
Aww, you’re so sweet. Thank you! 🙂
Susan says
Could you use pecans instead??
Jillian says
Sure! Pecans would be delicious as well!
Tonie says
My butter keeps separating from the sugar. What am I doing wrong?
Jillian says
You might be heating the mixture too quickly.
Della says
Hi!
I have blanched slivered almonds. Would this work if I toasted them?
Thanks for your reply!
Jillian says
Yes, that will work.