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Almond Roca

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Ingredients
  

  • 1-1/2 cups almonds, chopped, toasted and divided
  • 1 cup light brown sugar, packed
  • 1 cup salted butter
  • 4 bars milk chocolate, such as Hershey's 

Instructions
 

  • Use butter to grease a 7 x 11-inch pan, or 9 x 12-inch for slightly thinner Roca.
  • Sprinkle 1 cup of toasted almonds on bottom of the pan.
  • In a heavy saucepan, at medium-high heat, melt butter and add brown sugar.
  • Stir until gently boiling.
  • Reduce heat to medium, or medium-low, and boil 12 minutes exactly, stirring constantly.
  • Remove the mixture from heat, give it a good stir to mix up that butter and sugar one more time, and immediately pour the hot mixture into the pan over the almonds.
  • Place the chocolate bars on top.
  • Let them sit a minute or so until melted, then spread chocolate around carefully.
  • Sprinkle with the remaining toasted almonds, and gently press them into the chocolate.
  • Cool completely and then break apart into chunks with a sharp knife.
  • Store in a covered container.

Notes

This recipe can be successfully made without a candy thermometer; however, you might wish to stick an instant read thermometer in there just to make sure it's about the right temperature. Pull it off the heat when it has reached the hard-crack stage ~300°F or when the oil starts to separate from the sugar. If it gets higher than 320°F, it will not remain solid.
Some people have trouble with the chocolate separating from the toffee. This is kind of normal in Almond Roca since the toffee is so buttery. One way to avoid that is to give the toffee a light dusting of cocoa powder before placing the chocolate bars on top. The powder acts as an absorbent for the butter and allows the chocolate to adhere more easily to the toffee.
See how to toast almonds at completecomfortfoods.com:  https://completecomfortfoods.com/how-to-toast-almonds/