Almond Roca

This post may contain affiliate links.

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 on a white plate sitting on a blue and white polka dot napkin

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:

toasted almonds in a baking dish to start the process of making almond roca

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.

melting butter in a pan

Melt some butter in a medium saucepan.

adding sugar to melted butter in a pan

Add brown sugar, and stir it up.

wooden spoon stirring ingredients in pan to create toffee for almond roca

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

pan of hot toffee for almond roca stirring with wooden spoon

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.

toffee poured over toasted almonds in baking dish to make almond roca

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.

chocolate bars set on top of hot toffee in a baking dish to make almond roca

Place four chocolate bars on top of the hot toffee.

spreading melted chocolate in a baking dish to make almond roca

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.

melted chocolate in a baking dish making almond roca

Spread all the way to the edges.

pan of almond roca ready to be broken apart

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).

a white plate of almond roca sitting on a blue and white polka dot napkin

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 on a white plate sitting on a blue and white polka dot napkin

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

almond roca with blue and white polka dot napkin in the background

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!

almond roca on a white plate sitting on a blue and white polka dot napkin
Print Pin
Save Recipe
4.75 from 27 votes

Almond Roca

This recipe for Homemade Almond Roca is absolutely fabulous!
Prep Time 18 minutes
Cook Time 15 minutes
Total Time 33 minutes
Servings 12 servings (1/4 cup)
Calories 357kcal
Course Dessert
Cuisine American
Keyword almond roca, candy

Ingredients

  • 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)

Instructions

  • Butter a 7x11-inch pan (or 9x12 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. *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.
  • 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.
  • Cool completely, and then break apart into chunks with a sharp knife. Store in a covered container.

Video

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

Serving: 1serving (1/4 cup) | Calories: 357kcal | Carbohydrates: 29g | Protein: 4g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 45mg | Sodium: 158mg | Potassium: 124mg | Fiber: 1g | Sugar: 26g | Vitamin A: 495IU | Calcium: 83mg | Iron: 0.8mg
Filed In:
Disclosures:
More Recipes with Almonds...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

Leave a Comment

Your email address will not be published. Required fields are marked *






Comments

  • Amanda wrote:

    I made this today, it worked well and was delicious. I boiled it for around 12 minutes, taking it on & off the hot plate so it didn’t burn- constant stirring. Thanks.

  • Adrianne wrote:

    What size Hershey bars did you use (in oz)?

    • Lori Lange wrote:

      A regular sized Hershey’s bar is 1.55 ounces.