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!
Keyword almomd, candy, chocolate, holiday, toffee
Prep Time 20minutes
Cook Time 15minutes
Total Time 35minutes
Author Jillian - a Food, Folks and Fun original!
2 ½cupstoasted almondschopped and divided
1 ½cupstightly-packed brown sugar
½teaspoonpure vanilla extract
1 ½cups3 sticks salted butter
61.55 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).