Almond Roca

I’ve been a busy little candy maker lately, anticipating the desire for holiday gifting. So far, I’ve made truffles, peanut brittle, fudge and this Almond Roca.

Watch the video showing you how to make Almond Roca, then scroll to the bottom of this post to print out the recipe so you can make it at home.

Almond Roca

Almond roca is my favorite. My TOTAL favorite. My CRAZY-ADDICTING favorite! The best part is- you will NOT need a candy thermometer for this recipe! yahoo-easy!

How to make Almond Roca:

How to Make Almond Roca: toasted almonds

To make homemade almond roca, sprinkle 3/4 cup chopped and toasted almonds into the bottom of a buttered 7×11-inch glass pan.  I realize everyone doesn’t have a 7×11-inch pan, so you can certainly use a 9×12-inch if you need to… it will just be more spread out and thinner.

I use salted, roasted almonds (and then toasted them in a dry frying pan after chopping).  You can use unsalted natural almonds if you don’t care for the salty-sweet combination in dessert.

How to Make Almond Roca - melting butter

Melt some butter in a medium saucepan.

How to Make Almond Roca - melted butter and brown sugar

Add brown sugar, and stir it up.

How to Make Almond Roca - butter and brown sugar boiling

Bring the mixture to a boil. Not a wild, rolling boil… just enough of a boil where you see bubbles popping frequently.

How to Make Almond Roca - butter and light brown sugar boiling

Boil the butter/sugar mixture for 12 minutes exactly (stirring constantly).  It should look all cool and golden and toffee-like when it’s done.

I make my almond roca without a candy thermometer with success, but since some readers have noted having trouble with this recipe- you might wish to stick an instant read thermometer in there just to make sure it’s about the right temperature.

candy thermometer

Here’s a candy thermometer that has good reviews on Amazon.

Pull it off the heat when it has reached the hard-crack stage (300 degrees F)  or when the mixture starts to separate (the oil starts to separate from the sugar).   If it gets higher than 320, the mixture will not remain solid.

How to Make Almond Roca - toffee poured over toasted almonds

Pour it on top of the almonds in the pan– drizzling it all over and and filling in all of the spaces with the toffee.

How to Make Almond Roca - chocolate on toffee and almonds

Place four chocolate bars on top of the hot toffee.

How to Make Almond Roca - chocolate melting

Let them sit there for a minute or so and get all gooey and melted, then use the bottom of a spoon to spread the chocolate around.

How to Make Almond Roca - melted chocolate

Spread all the way to the edges.

How to Make Almond Roca - Toasted Almonds on Melted chocolate and toffee

Sprinkle more almonds on top.  Press them in gently.  Now’s the hard part.

You can either let the almond roca sit at room temperature overnight to set that chocolate completely, or you can refrigerate it until firm, or you can freeze it for about 20 minutes (until firm).

Almond Roca pieces on a white platter

Once the mixture is firm and set, loosen the sides of the pan with a knife and the almond roca should pop right out of the pan in one, big hunk.  Break it apart gently with your hands, or set it on a cutting board and use a large knife to cut across the slab of candy–wedges will break off and appear in all sorts of shapes and sizes.

Almond Roca pieces

Sample!  Just to make sure everything is tasting okay and everything 😉

Almond Roca pieces

It’s best to get this almond roca out of your house as quickly as possible.  On candy-making day at my house, this was the favorite of all of my taste testers… by far.

SO good.  And SO addicting and buttery and almondy and salty-sweet and delicious.

This should keep just fine in a sealed container kept at room temperature for a couple of weeks.  Happy holiday gifting!

If you enjoy candy recipes, you might also like my recipes for Key Lime FudgeCaramels or Fantasy FudgeHomemade Snickers and Holiday Lollipops are fun choices too!

4.83 from 23 votes

Almond Roca

This recipe for Homemade Almond Roca is absolutely fabulous!

Course Dessert
Cuisine American
Keyword almond roca, candy
Prep Time 18 minutes
Cook Time 15 minutes
Total Time 33 minutes
Servings 12 servings (1/4 cup)
Calories 357 kcal


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


  1. Butter a 7x11-inch pan (or 9x12 for slightly thinner roca). Sprinkle 1 cup of toasted almonds on bottom of the pan.
  2. 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. *Edited to add* I make mine without a candy thermometer with success, but since some readers have noted having trouble with this recipe- 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 degrees F)- or when the mixture starts to separate (the oil starts to separate from the sugar). If it gets higher than 320, it will not remain solid.

  3. 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. (see *Recipe Notes below) 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.

  4. Cool completely, and then break apart into chunks with a sharp knife. Store in a covered container.

Recipe Video

Recipe Notes

  • TIPS:
    This recipe is gluten-free adaptable
    - just be sure to use a brand of chocolate that is known to be GF.
  • If you like the sweet-salty combination in desserts, use roasted almonds that are salted (then you can chop them and toast them lightly in a dry frying pan). If you don't care to have much salt, use unsalted natural almonds. I went for the salty kind and LOVED it.
  • If you don't have a 7x11-inch pan, it's okay to use a 9x12-inch pan. You probably won't want to go all the way to the edges with the almonds, toffee and chocolate or it will be thin. Leave about an inch all the way around.
  • Speed up the cooling process by placing the pan in the refrigerator.
  • If you are in a place where it is very humid, you will likely have trouble getting your toffee to set. Toffee doesn't like humidity. Try it on a dry day!
  • Edited to add that some people have trouble w/ the chocolate separating from the toffee. This is kind of normal in almond roca since the toffee is so buttery. I've been told that 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 apparently acts as an absorbent for the butter and allows the chocolate to adhere more easily to the toffee. I haven't tried it yet, but I'm told that it works!
Nutrition Facts
Almond Roca
Amount Per Serving (1 serving (1/4 cup))
Calories 357 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 13g81%
Cholesterol 45mg15%
Sodium 158mg7%
Potassium 124mg4%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 26g29%
Protein 4g8%
Vitamin A 495IU10%
Calcium 83mg8%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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Lori Lange of Recipe Girl

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  • e wrote:

    Could you use white chocolate instead?

    • Lori Lange wrote:

      I don’t think it will turn out the same with white chocolate.

  • Ron wrote:

    Can you use dark chocolate instead of milk chocolate?

    • Lori Lange wrote:

      Should be fine!

  • Anna Zumwalt wrote:

    Thank you Lori! This recipe is the bomb! Out of all the almond roca recipes on the internet, this is the one I chose because is easy, does not require a thermometer and does not add corn syrup. (Your tone is friendly and affirmative, too… no “don’t do this, don’t do that.”) I’ve done it twice now—both times it’s come out terrific! The first time it came out more crunchy. The second time not as crunchy but I didn’t mind at all; it had more (IMHO) authentic flavor of almond roca. I used way more almonds in the second batch and had chopped them in the blender a lot more. I use a butter flavored spray and layer with ground up almonds from the food processor. I used a non-stick coated saucepan and, yes, I did scrape the sides with my wooden spoon—other recipes explicitly advise against this––as I stirred constantly. I used unroasted unsalted almonds, and salted butter, and the roca turns out salty enough. I use semi-sweet dark chocolate chips rather than the candy bars and don’t really measure them… I just pour a layer and spread out. Then I stick them in the oven on broil for a few seconds to soften. The pan goes in the fridge overnight. The next day I break into small chunks, load up mason jars tied with a ribbon and store in the freezer. These make awesome gifts for Almond Roca lovers! Thank you for the super easy and awesome recipe!! I will be making more today.

    • Lori Lange wrote:

      I’m so happy to read your review! Glad you are enjoying this recipe!

  • Ivy wrote:

    (sorry Lori can’t seem to reply to my previous post)
    What is the weight of the hershey bars, the local supermarkets in australia don’t sell hershey bars, i bought four 200gram blocks of chocolate (approx 4x7ounces) which is what i thought you used in the picture but that was WAY too much. The first batch came out perfectly, apart from the fact that the chocolate layer was about twice as thick as what you had! Also the chocolate separated from the toffee when i was cutting it but that may have been because the chocolate was too thick. Second batch didn’t turn out so well, i was worried about it burning and i think i had the heat on lower than the first time so the toffee didn’t go hard. Third batch came out perfect, did the light dusting of cocoa powder just in case, and it only took 9-10 minutes to cook. The only advice i can give other readers who are having trouble with the timing is to keep smelling the toffee as you are cooking it and as soon as you get a whiff of burning toffee take it off the stove immediatedly, this is what happened with my first and third batches and they both came out perfectly. Thanks again Lori, this recipe is a keeper ?

  • Tina Uribe wrote:

    I made this and it cane out perfect !! Made it again and I doubled it and did it did not harden. I did everything the same. Maybe I shouldn’t have doublef????

    • Lori Lange wrote:

      Candy making is tricky as it is… I wouldn’t try to double it!

  • Rob Davis wrote:

    Great recipe with easy to follow instructions. Delicious! Thanks

  • Lacey Lanoux wrote:

    I just made this and….HOLY COW….tastes EXACTY like Almond Roca! Thank you for the recipe!

  • Ivy wrote:

    What size chocolate bars did you use? I stuffed up and bought 4blocks of chocolate which was way too much, but at least i can use it for a second batch. Haven’t tasted it yet (it’s cooling in the fridge) but i licked the toffee off the spoon and that tasted delish! Didn’t use a candy thermometer, cooked it on quite a low heat, just after the 12minute mark i got a whiff of burning toffee so took it straight off the stove and poured it in the pan. The toffee on the spoon set so i’m assuming the rest of the toffee in the pan set as well. Can’t wait to try it. I’m in australia so use metric measurements, think i may have messed up the conversions because i didn’t have as many almonds in the pan as in the picture but that’s an easy fix. Recipe was easy to follow and easy to make. Thank you. Going to fridge now to see if it’s ready!!!

    • Lori Lange wrote:

      Just regular sized Hershey’s bars. How did it turn out?

  • Sheri wrote:

    I made this recipe last year and it was a hit! I made two batches yesterday and they both turned out chewy. I cannot figure out what went wrong. Any suggestions to ensure it turns out crunchy?

    • Lori Lange wrote:

      The weather (moisture in the air) is usually the culprit if it turns out anything other than crunchy.

  • Julie Lee wrote:

    If I wanted to double this recipe would it turn out right? If it would, what size pan would you recommend?

    • Lori Lange wrote:

      I’m hesitant to recommend or give advice when I haven’t tried it. Sorry!

  • Ralene wrote:

    My toffee went to 300° F in about 9 minutes (used a thermometer), it it had been separating for a few mins before that. It waas dark and oily when I poured it over the almonds not light brown and creamy. What did i do wrong?

    • Lori Lange wrote:

      It’s really tough to pinpoint what went wrong. It can be tricky… maybe heated up too quickly? I’m so sorry you had trouble with this recipe!

  • Billy wrote:

    These right here are straight up dangerous. My problem is I’d eat this entire thing in one sitting no joke. Awesome recipe Lori!

  • Rachael Yerkes wrote:

    Almond Roca is definitely a fave around here, and your recipe is awesome. Thanks for writing it in a way that makes it so easy to follow. Yum!