This homemade version of the Almond Roca Candy is mouthwatering. Crunchy, chocolatey, buttery toffee.
Preheat oven at 350 degrees. Cover cookie sheet in parchment paper, spread out almonds evenly and lightly dust with sea salt. Toast for 5 minutes, stir and toast for another 3-5 minutes. Take out of the oven and let them cool, when cool enough, chop up.
In a small saucepan over medium heat, add salted butter and light brown sugar. Stir often, keep a close eye on candy thermometer. As soon as temperature hits 290 degrees take off stove. Mix in 2/3 of the chopped almond and spread on cookie sheet.
In a small saucepan melt chocolate chips with oil on low heat. Spread over toffee and sprinkle remainder of almonds.
Put in fridge to cool and set completely before cutting into pieces with a sharp knife.
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