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!
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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:
|My 9×13 pan all buttered and ready to go!|
|Look at all that butta!|
|My almonds toasting.|
|Chopping my toasted almonds; I like to do 1/4 cup at a time to make sure I chop all the nuts.|
|The toffee mixture (butter, sugar, almonds) all smooth in the pan.|
|The chocolate atop the toffee mixture.|
|Spreading the chocolate with the back of a spoon.|
|The almonds atop the melted chocolate–all ready to be chilled!|
|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
- 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
- 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.
Makes about 6 cups of Almond Roca Brittle.