Almond Roca

the magnificent fusion of buttery toffee, creamy chocolate, and crunchy nuts may just be one of my favorite combinations. that's right, there is nothing quite as delectable as some homemade almond roca. plus, it turns out, it's super easy to make!

if i am being completely honest, i actually didn't cook the butter and sugar long enough but it actually turned out really well. the toffee almost melts in your mouth. dang it's so good, it's addictive, and i have already made two batches. send help, please . . .

i know i say this somewhat often, but you MUST make this. it will be a bit hit with company and most importantly, you will love it. the hardest part is waiting for it to set and harden and not burning your tongue or finger trying to eat the toffee off the spatula.

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Almond Roca

1 1/2 cups chopped almonds
2 sticks unsalted butter
1 cup brown sugar
1/2 tsp salt
4 hershey bars or 1/2 bag semi-sweet chocolate chips

sprinkle 1 cup of chopped almonds into buttered 8x11 baking dish. melt butter and sugar together in medium pot over medium heat. bring mixture to a boil (not a rolling boil but bubbly), stirring constantly, add salt and cook for 10-12 minutes.

pour over almonds and immediately place chocolate bars or sprinkle chocolate chips on top. let it sit a minute, then spread chocolate with spatula making sure to cover every bit of toffee. sprinkle with remaining 1/2 cup of chopped almonds and press down slightly with fingers to ensure almonds will set in the chocolate.

set aside and let cool, set, and harden overnight or at least 4 hours.