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 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:
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.
Melt some butter in a medium saucepan.
Add brown sugar, and stir it up.
Bring the mixture to a boil. Not a wild, rolling boil… just enough of a boil where you see bubbles popping frequently.
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.
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.
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.
Place four chocolate bars on top of the hot toffee.
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.
Spread all the way to the edges.
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).
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.
Sample! Just to make sure everything is tasting okay and everything 😉
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 Fudge, Caramels or Fantasy Fudge. Homemade Snickers and Holiday Lollipops are fun choices too!
- 1½ 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)
- 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.
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!
I’ve made this recipe twice and it hasn’t worked either time. The candy looks really promising until it reaches about 250 degrees, and then it splits and the butter separates out. The candy also gets granular. I’m not sure why this happens, but this recipe hasn’t worked out for me either time. I have followed the directions exactly, and I even tried using a pot diffuser the second time in case it was my stove causing the problem. What should I do?
I’m not sure! Candy making can be tricky- especially if there is too much moisture in the air. Maybe read through the comments to see if anyone else has had similar problems as you?
I just got through making the toffee. Did exactly like you said and it turned out perfect. Now to keep me from eating on it all day. Mercy it’s so good.
Spent a FORTUNE, Made this three times and every time, the caramel was grainy and soft. I make caramel all the time with regular sugar and a little water, comes out perfect every single time. This doesn’t. I took it to 300 and the oil was separating and I dropped a drop in ice water and it was the hard candy stage. When it cooled and refrigerated, caramel is too soft and still granular. I won’t try again. 3 times, I’m done. I’m a baker too.
I’m sorry- candy making can be tricky, and this recipe too! Did you read through the comments? There are some people who had great success and some who had trouble. I make this every year- am making it again today. The humidity in the air can have an effect- if that’s an issue. It’s hard to pinpoint where things went wrong. But sorry you had so much difficulty 🙁
I’ve made this recipe for several years now and it always comes out delicious! Thank you
Made this recipe last night. Taste is excellent, but the chocolate separated from the toffee as soon as I did the first cut. I did not read the Edit until after I had made it, so I am disappointed I didn’t try that. Has anyone else had this problem that was fixed by adding the cocoa powder before placing chocolate bars on caramel? LOL….it’s pieces of hardened caramel, and pieces of hardened chocolate that don’t adhere, so my husband is happy that now we don’t have to share with anyone.
Why does my butter alway separate when it never used to
I’m not sure– maybe Google that?
Great recipe! I live in a higher elevation and took 8 minutes to reach 300 degrees. I also used Ghiradelli chocolate chips instead of Hershey’s. It was so good and hit at our staff potluck!
Looks amazing but what if you can’t get Hershey bars.
Is there something similar you have access to?
This turned out perfectly for me! The recipe was very easy to follow, and the extra comments about getting the caramel to the perfect hard crack stage are good, I used a candy thermometer but found the 12 min mark was exactly on par – but depending on the exact heat you have it at, it could be a minute or two more or less. The candy thermometer is always helpful when dealing with any type of candy or chocolate. I used milk and white chocolate bars, then swirled them together and put most of the almonds on the chocolate, as I prefer it that way.. This broke apart wonderfully and I have a nice big batch to share around, definitely worth making this recipe!!!
I have made this recipe dozens of times. I’ve used peanuts, cashews, almonds, as well without nuts. I’ve used a thermometer and not used to thermometer turns out excellent every time thank you so much for the recipe
Great to hear, thank you!
What size Hershey bars should be used?
Turned out great. I used a thermometer though. 12 min would have been 4 min too long. Was a very rainy day but turned out crunchy. Added a splash of vanilla when done cooking.
Great recipe but bar of chocolate is a weird measurement. Grams or ounces would be more helpful.
I have a similar recipe but says to never go past 290F. It also calls for 3 TBSP of water and 2 tsp of Corn syrup and THAT is what makes the difference. I have never had it fail and I’m pretty sure the water and the syrup does it.
Can I make this with monkfruit sugar instead of brown sugar? How could I adapt the recipe?
Hi Deborah, I’m afraid I don’t know anything at all about monkfruit sugar, so I have no idea!
Can I use cashews instead?
Haven’t tried using cashews, but if that’s your preference then go for it!
I’m trying it again, its delicious but not cracking hard. I heard if it’s raining you need to cook it longer because of the humidity.
Yes, if it is raining or humid weather, that is not the time to make candy. It affects the outcome greatly!
I made this. to was delicious! the only problem was the oil started separating from the sugar at 6 minutes so I took it off the heat a little bit early. thank you! Should I store this in the fridge?
Sealed container at room temp!
I made this because I love Almond Roca. My grandmother would make it every Christmas and I have been trying to recreate her recipe for 50 yrs! I followed the recipe exactly and it looked right, I cooked it to exactly 300 degrees and poured it in the pan, But the texture didn’t come out at all! The candy sticks to your teeth and wasn’t brittle enough. I have no idea what I did wrong. Should I have cooked it to a higher temperature? I am so disappointed!! Please give me an idea of how to improve this!!!
Candy making can be tricky. Cook to the “hard crack” stage (295 to 300 degrees F), whisking constantly and watching closely. This should take 15 to 20 minutes. Don’t rush the process. Low and slow is good. Syrup that does not reach temperature will be chewy instead of crunchy.
What is the difference between almond roca and butter toffee
Pretty much the same thing- Almond Roca is a brand name.
Can I replace the butter with something else?
I don’t think so!
I really liked this recipe. The instructions about reducing to medium low heat didn’t work for me, it took forever, and I ended up putting it at medium heat to get it up to temp (300). I’m trying again today to see if the 12 minute thing works on medium heat the whole time. They turned out great the first time though.
Do you think I can substitute macadamia nuts for the almonds?
I think that would probably work, but I have a recipe for macadamia nut brittle too >> https://www.recipegirl.com/macadamia-nut-brittle/
Hi! How long does this stay good for?
Probably about a week.
Where did I go wrong? I did the 12 min med low boil, but it didn’t harden. I didn’t use a thermometer to see if it was 300. It still tastes good, like a chewy candy bar!?
That’s hard to pinpoint- it can be tricky!
So disappointing! I used a candy thermometer and followed both the recipe and directions PRECISELY. After 20+ minutes at a medium heat with my thermometer, I was only at 260 degrees and the butter was starting to separate out. What a waste of effort!
Sorry you didn’t have success with this- making candy can be tricky!
Made two batches. Tasted exactlylike my favorite candy almond roca! The only difference w as I used white sugar instead of brown. Great and easy recipe.
How much butter to brown sugar?
Did you print the recipe at the end of the post? 1 cup brown sugar, 1 cup butter.
Looks amazing!! Is the butter/sugar layer chewy or hard – just so I know if the old folks can eat it 😉
If made properly, it should be crisp. It’s definitely not supposed to be chewy.
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.
What size Hershey bars did you use (in oz)?
A regular sized Hershey’s bar is 1.55 ounces.
Excellent recipe. Almond Roca is my favorite decadent treat … who knew I could make it myself. Followed directions exactly but used a candy thermometer to measure hard crack stage. Have made it twice in 3 days (shared the first batch so I wouldn’t eat it all) … second batch is for me! Will include this recipe in my “Nutty About You Valentine” treats this year. And yes … I’ll share! Thanks for the recipe!
Made this today as a gift for someone – did a half batch to be sure I could manage it, and it turned out just great. I had a thermometer once upon a time but have since misplaced it, so having a no-thermometer recipe was very useful to me. I appreciate it! Hopefully the giftee also does. 😉
I’m thinking about making these for Christmas! I was wondering how well do these storage in a tin box or a tall glass? Can they be stored for a few weeks or are they best off fresh?
Well, candy is tricky because the texture can change so much with the temperature/humidity in the air, etc. I don’t think I’d make it more than a few days in advance.
Well, the 12 minutes didnt work for me but I’m wondering if I heated it too much or not enough… it ended up like a wet gritty batter.
This looks really amazing. I was just wondering if it would be the same if I use pecans instead.
I have never tried it with pecans, so I’m not sure!
Oh Boy!! This is the bomb! Super easy!!
I did use a 9×13 pan so I upped the butter and sugar to 1-1/4 cups each to get a little more for the larger pan. I also used dark chocolate since that is my fav. I used a candy thermometer to ensure I got the temp right.
Poor husband cannot stop “testing” it..
What brand of butter do you use? The water content in different brands may make the difference in the recipe turning out correctly.
I don’t use any particular kind.
Could you use white chocolate instead?
I don’t think it will turn out the same with white chocolate.
Can you use dark chocolate instead of milk chocolate?
Should be fine!
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.
I’m so happy to read your review! Glad you are enjoying this recipe!
(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 ?
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????
Candy making is tricky as it is… I wouldn’t try to double it!
Great recipe with easy to follow instructions. Delicious! Thanks
I just made this and….HOLY COW….tastes EXACTY like Almond Roca! Thank you for the recipe!
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!!!
Just regular sized Hershey’s bars. How did it turn out?
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?
The weather (moisture in the air) is usually the culprit if it turns out anything other than crunchy.
If I wanted to double this recipe would it turn out right? If it would, what size pan would you recommend?
I’m hesitant to recommend or give advice when I haven’t tried it. Sorry!
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?
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!
These right here are straight up dangerous. My problem is I’d eat this entire thing in one sitting no joke. Awesome recipe Lori!
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!
Love how easy this is to make! So delicious and perfect for the holidays!
This almond roca is so easy! It’s a perfect treat for the holidays!
I had no idea this was so easy to make!! thanks for the recipe
I’m with you – Almond Roca is my very favorite! I absolutely can’t resist it. I like your idea of using the salted almonds, I’ll be trying that. Your recipe looks so easy – can’t wait to make it!
Who can say no to butter toffee?
These are really perfect treats!
Homemade candy is the best!
My dad is crazy for Almond Roca so I’m so happy to find this recipe! I honestly never thought to try making it at home. Thank you!
I am craving this so much right now! So good!
Such a wonderful surprise to see how easy this is to make yourself. So yummy!
Ohhh this brings so many memories as my mother used to make something very similar when I was a kid. It has been years since I had some. Thanks so much for posting this. I will be sure to make it soon.
My favorite candy recipe ever!
Made this tonight gluten free and my celiac hubby loved it!
Since I’m allergic to almonds I would use pecans.
I finally made this last night, it started separating around 260 degrees mark, and being the first time I used my new candy thermometer, I was worried I used it wrong, and didn’t want to overcook the toffee, and pulled it off the heat and poured it into the pan (it had been bubbling for close to 12 min). I did use the cocoa powder tip as a precaution, and melted my chocolate and poured it on top, chocolate stayed attached, but when I cut my roca, I had to cut all the way through, it didn’t break off into funny shaped pieces. the toffee was not as hard as it was supposed to be, maybe I undercooked it? regardless, everyone who has tried the batch LOVES the flavors and mom (who it was mostly for) loves the texture cause it is easier for her to chew with her not so great teeth.
next time I think I will see if I can find a pan that is a little taller and less wide, so the thermometer can sit a little deeper into it, and go more by that then the time, unless making it for mom, in which case I will probably pull it a little early so that it is easier for her to eat.
Thanks for the simple, easy to follow recipe, again, I got nothing but compliments on the flavor from everyone who has gotten to try the batch, not even a complaint about it not being as hard as it is supposed to be
As a lover of Roca, I have to say these turned out perfect! I have not made candy before and did not have a candy thermometer. I also halved the recipe (as asked about by the previous comment) and boiled the sugar/butter mixture for a little under half the time (around 5 mins instead of 12). I stopped just as the color matched with the pictures shown and the mixture just started to shows signs of possibly separating. The result was delicious; crunchy candy that stayed hard throughout the day (I made it the night before for a picnic). The candy also came out in one (satisfying 🙂 ) piece which was then broken into smaller pieces with the help of my husband. The candy came out just like the pictures; thank you for this recipe!! It’s a keeper!
What an EXPENSIVE mess. I followed the directions including the newer ones printed in Comments. I set the timer for 12 minutes and used my old candy thermometer. Two minutes before 13 and long before 300* it was a burned, separated mess.
So I have all that chocolate and all the almonds but no roca.
Just a tip to your readers. If the butter separates from the sugar, add 1 tablespoon of water stirring after until it comes back together. It may take a few tablespoons of water but only add what you have to to get it back together.
First attempt at anything like this. Didn’t even have right thermometer but it progressed just as described and came out perfect!!!!
I’ve been making almond roca from a recipe I got over 50 years ago. I’ve always used the same recipe until this year when I decided to try a couple of new ones. I used yours, but adapted it a little bit.
I doubled the recipe, added about 3/4 cup of ground almonds to the toffee mxture when it finished cooking. I used a large cookie sheet, with edges, buttered very well.
So, buttered cookie sheet, pour in toffee mixture, spread chocolate (I used melted chocolate chips), finish by sprinkling one cup+ ground almonds over the chocolate. Chill till solid, turn out onto a dish towel, wipe off excess butter, break into pieces and LOVE IT!
This is the best, fastest recipe ever!!! I’ve made it three times now and it turns out perfect every time. I use sliced almonds and toast them in my frying pan with grapeseed oil. It doesn’t leave any oily taste. Then I lightly salt them and let them sit. And yes, you have to watch these or they will burn.. stir the whole time then take off heat and let cool as she says.
I have used choc chips instead of candy bars .. and they work just as well and I actually like nestles chips better. I’ve done both. I’m making 4 more batches tomorrow for xmas gifts.. The recipe absolutely rocks, Tastes exactly like the stuff you buy… even better Thanks for this easy, yummy recipe. P.s> def use a candy thermometer.. worth the money. I make homemade candies too and you really can’t do it without one.
This recipe didn’t work for me at all. Used a candy thermometer the first time and by the time it got to 309, the toffee was burned and separated. On the second try, I went by time (12 minutes) and eyeball (just a little longer). Though it is a clear, sunny day, the toffee sugared and never hardened. I threw it away. A waste of time and money.
Does the type of pan make a big difference? My pans are stainless steel. The first batch, I threw away. The sugar crystallized. (I was using a candy thermometer.)
It might– a pyrex makes this recipe so easy because it breaks away from the pan so easily.
I’ve been making a version of this for decades but I use white sugar and a teaspoon and a half of water in mine. The trick I found was to use a heavy bottomed 3-qt sauce pan and start the sugar first on medium heat. Stir constantly. Once the sugar starts to melt then add the butter. Keep stirring. Add the water and then watch for a tiny, and I do mean tiny, puff of steam. Keep stirring while watching. Add some of the toasted, chopped almonds to the toffee. Transfer to an ungreased ¼ sheet pan. Top with chocolate and go from there. This version adds too much of a butterscotch taste that I don’t like. But I’ll still give this one a try for my husband’s sake. He likes butterscotch.
Made mine last night turned out really good!
I didn’t quite make it through all the comments,so I’m sorry if this has already been mentioned. To those of you who said you had trouble with the chocolate sticking to the Roca, If you used margarine, instead of butter, that’s the problem. Always, always use BUTTER. I’ve been making Almond Roca for years, but my recipe calls for a full pound of butter and white sugar. I can’t wait to try your version.
This is such a great recipe…don’t know why some people are having a problem with it! I lined my pan with foil. You really do need to keep stiring it, No candy thermometer needed, either. Thanks
Hi Lori ..After many failed attempts at Almond Roca…your recipe is GREAT!!! I didn’t need a candy thermometer. I did line the pan with tin foil which works very well. Thanks so much. This will be my go to recipe. Happy Christmas!!!
oh good, glad to hear!
I MADE this and it came out perfect! Thank you!
I googled “toasted almond desserts” and found this blog post. I made the recipe just as you described and it turned out amazing. Thank you 🙂
I got here through Pinterest. I have, for the first time ever, been reading all the comments to this recipe! Oh my, an intelligent blog with intelligent and articulate readers! I will be back! ????
My first attempt was dismal….I clearly boiled the mixture at too high heat and it separated. My next attempt was much better. I didn’t have the Hershey Bars but had a bag of Chocolate Chips instead. I’m not sure it was as rich. On my next try I will use a cookie sheet and make it thinner. Even with a 11X13 pan it was too thick.
I made this for a cookie exchange today and it was a huge hit. My husband loves it as well. I always loved Almond Roca, but they don’t sell them in Ireland where I live now. I was so happy to see this on Pinterest. I will be making these again for sure! Thank you so much for sharing a great recipe.
Greetings from France, Recipe Girl!
Just tried this recipe last night, this morning it was set, and I ate almost half of it for breakfast. It’s amazing, just like the real thing, or maybe better!
I was a bit scared when I read the comments but it’s just common sense in the end: you adjust the temperature if it seems too hot or not enough, you stir more or less depending on the consistency, and exactly 12 minutes later (as the recipe says) it’s done.
Fantastic, thank you so much!
to everyone that has a problem with the butter separating too early, she forgot to mention you have to stir this constantly i used to make this all the time, but havent for awhile till recently. i had always stirred constantly, however i now have a 2 year old who likes to “help” cook. this last time he was distracting me and when i went back to stir the roca again it started separating Way too early i vigorously started stirring it and luckily saved it. i also normally use sugar instead of brown sugar, but im looking forward to trying it with brown sugar. if you eat too much of my normal sugar roca it gets stuck in your teeth im hoping that the brown sugar makes it more like brown and haley’s.
So I’ve been making this recipe for the last year and a half with no problems, until recently the butter and sugar begins to separate at 250 degrees instead of at 300 degrees. I’ve tried lowering the temperature down to medium low to low and it’s still happening, anyone got any ideas on how to fix this ?
Holy Doodle! This stuff is good! And soooooo easy! I am definitely making this every year from here on out! Thank-you. My spirit thanks you. My thighs and hips NOT!
HERE IS THE FIX: Many of you had the same problem as me. I adjusted three times until I finally got it right on the 4th attempt. The problem I was having is getting too hot too quickly. My oven is gas and I had to have all the way to low in order for this to not burn and be able to make it to 12 minutes to the hard crack stage. Once your sugar and butter starts to boil, immediately being it down to low…this stuf does not cool off quickly and it will hold that boiling heat throughout. If it does separate, keep stirring, it will reincorporate. This stuff is amazing!
Just made 6 batches of this and every one turned out great! Thanks for the awesome and easy recipe
What size Hershey bars do you use. Could you possibly use chocolate chips.
just the regular-size. I have not tried using chocolate chips.
I used a giant bar and just chopped it up. It doesn’t matter what size the chocolate bar is when you start. And others commenting have used chocolate chips. Again, size doesn’t matter.
I love a great toffee recipe that I don’t have to use my candy thermometer! I am making this as my “bring” for our Thanksgiving reunion! Thanks for sharing such a great recipe!
I was trying to remind myself of the proportions of butter to sugar for almond roca as I’ve misplaced my recipe when I came across your page. I’d never tried using brown sugar, I may just have to. 🙂 I’ve noticed that rushing the cooking process by turning up the heat will give a blonder toffee than if the temp is brought up more slowly with a lower temp. It also will lack in the toasted flavor if cooked faster. I’ve always used a 60% dark chocolate chip (ghiradelli) with excellent results and no issues with the chocolate falling off (as long as I let the toffee cool for 10 min. before putting on the chocolate). I also seem to always forget the salt and haven’t had an issue with set up of the toffee. I’m off to try my hand at substituting brown sugar to see how that changes things. 🙂 Maybe I’ll try a batch with white sugar and maple syrup too. Mmmmm, maple toffee sounds good…
Great Recipe! Like everyone else I made a tweak or two. I used chocolate chips for the top and pushing them down seems to keep the separation away. Second, I added a tablespoon of light corn syrup just to control unwanted crystallization.
Oh, this is very dangerous!!! I’m trapped inside and have all the ingredients to make this. Our can of Almond Rocha just ran dry. Think I will love this!!!!!!!! Thank You
Mine turned out ugly but will retry this recipe. I must have over boiled the butter/sugar mixture and did not stir it constantly. Not giving up =).
I’ve been making almond roca for years–got the recipe from a family friend. My mom tried a few times and she failed, so i am now the family almond roca maker.
A few comments–my recipe is 2 cups of white sugar and one pound of butter. I always buy unsalted butter, but you need salted for this to work. I always have to add 1/2 tsp salt to my butter, so with Lori’s recipe, you may need to add 1/4 tsp salt if using unsalted butter.
I also don’t use a candy thermometer, but the watching the toffee is key. Again, this might be slightly different since this recipe calls for brown sugar, but the mixture usually will initially be separated, then come together and really be kind of sticking to itself in the pan. When I swirl it with my wooden spoon, it all kind of moves together. I know it’s ready when the mixture starts sticking again to the edges of the pan itself of just sticking all to itself. For me, it can take from 15-25 minutes to make (on medium heat), and it’s really just something i have to watch in the pan and judge when it’s starting to stick to the edges of the pan that it’s done.
I always use semi-sweet chocolate chips and dump them on shortly after (~5 min) I pour the toffee into my jelly roll pan. Generally I only make this for Christmas, so i usually just put the pan out in the garage to cool. When I did make it for friends in May, I put the pan in the freezer to cool. I would be hesitant to mail it to people in the summertime for fears of it melting.
One final note–store it in its own container, not with other Christmas cookies. I’d never had this happen until this year, but I stored the almond roca with other Christmas cookies to make a cookie plate, and the toffee ended up soft (should be nice and hard). Still tasted ok, but not at all like I wanted it to be. 😉
Also, i have family with nut allergies, so I’ve been making “almond” roca without almonds the past few years. Maybe this now technically is a “brickle”–just toffee and chocolate, but it’s still almond roca to me. 🙂
So I tried the recipe according to your “printable” recipe and it failed miserably. The butter and sugar remained separated the entire cooking process, even with constant stirring, it reached the 300 mark and burned. I tried again and realized a huge difference is that instead of melting the butter first as it says in the printable recipe directions and then adding the brown sugar, it works best to melt sugar and butter together (more like I saw in your picture directions). That way the sugar and butter combined together right from the start and create the nice gooey toffee that I saw in your pictures.
Help please I need some help I made this last night and my toffee came out chewy was wondering if I cooked too long or not long enough? You can email me back I would greatly appreciate it. Thanks
It sounds like the toffee did not cook long enough.
Just made this! Amazing!!!!! Hubby loved it! Making more tonight 🙂
You should add some corn syrup (maybe a tablespoon) to your recipe to prevent crystallization.
Also, adding a tiny bit of cream of tartar at the beginning, and a bit of baking soda at the end causes bubbles in the toffee, resulting in a lighter end product.
The first time I made this I had terrible results. I was SO disappointed! I always use a candy thermometer and so I cooked it to exactly 300. But it was separated and not right at all. But I’ve made several of your recipes before and always had great results so I forced myself to try it again. The second time I didn’t use a thermometer and instead cooked it for exactly 12 minutes like you said – making sure that it looked like yours did in the pictures. Worked like a charm! These taste amazing and are going in my gift baskets. Thanks for your detailed instructions and helpful pictures!
I’m so glad to hear that- thank you!!!
Made a double batch of this last night (my first almond roca attempt ever!) & it turned out delish!! Mine took quite a bit longer than 12 minutes to get to 300 degrees (at 12 minutes, it was still too much like caramel – probably took closer to 15-17 minutes). I was able to just eye-ball it as well, and when the butter had just started to pull away from the sugar, I pulled it off. Since it continues to heat a bit more afterward, it almost separated too much, but I poured it over the almonds anyway, threw on a half semi-sweet, half milk chocolate chips mixture, waited a few minutes and spread it out over the toffee with the back of a spoon, & then put it in the refrigerator. I checked on it this morning and popped a piece off of the corner, and it tasted so yummy! I’m not sure why the poster above me has to be so negative – the recipe says to turn it down to medium low when it starts to GENTLY bubble… by the time it heats up to medium high, if you’ve been diligent about stirring it, it shouldn’t burn. If you’re worried about it burning while your burner temperature works its way back down to medium low, remove it from the burner for a few seconds, or lift it above the burner while you stir.
OK… Made it and it is as delicious as I remember it being! However, the chocolate layer won’t stick to the toffee layer… what can I do???
Sometimes a light dusting of cocoa powder between the toffee and chocolate helps to adhere.
The quality of butter matters. Use a good name brand butter. Store brand butters are just fine for many things, but when it comes to making almond roca I have never had a batch turn out well that I made with a store brand butter. It either separates or it sugars….or both!
I actually did read through all the comments and I do not have a candy thermometer. Do you recommend taking it out at the 9 minute mark , just before I notice the oil separate from the sugar?
I tried to make this but the oil separated from the sugar. Does that mean it was cooking for too long?
It started separating around the 9 minute mark – does that mean next time I should take it off around then?
It looked like the right consistency around the 8 minute mark… I put a small blob on a small plate and tasted it, it was still a little gooey but a minute later the oil started separating (at 9 minutes).
Also I noticed right from the beginning my mixture looked darker than yours, does that mean I used too much brown sugar?
I also do not have salted butter on me, but I used regalar butter with a small pinch of salt, is this okay?
Thanks, I would really appreciate your feedback! 🙂
I really wish I was a candy expert and could answer all of your questions. Usually problems with how it turns out are related to temperature- yours might have been done sooner than 9 minutes, etc. Type of butter used would only affect the flavor. Reading through the comments may help- others have offered tips along the way.
I finally got the nerve to try this recipe and it turned out great! I was nervous because of all of the comments, but it worked for me! Thank you for a wonderful treat!
Glad to hear!
Worked like a charm first time! Except I chopped it upside down and all the chocolate fell off. I also used too much butter and had to pour it off. Maybe that’s why the chocolate was loose.
I just made a batch last night using another recipe and it turned out very well. The recipe called for 2 tablespoons of water to be added together with the butter and sugar. Some has said that it would prevent the butter from separating. Perhaps that will be the solution for some of the readers.
Thank you for the tip!
The altitude makes a difference as does your stove. But what really makes a difference is your pan. Use a heavy duty pan. I use an old presto pressure cooker sans the lid. Some pans burn the mixture before it gets to hard crack stage. If a batch fails make Caramel sauce with it. I have made delicious caramel and hot fudge ice cream topping from my failures, just add milk and thin back down. People alway s want the recipe for my oops.
Ok so I made this yesterday, you know just to start getting ready for Christmas……..not to eat it all or anything;) my toffee and chocolate did separate a bit and the toffee was a little grainy. I will try making it again, just wondering if you think I maybe got the toffee too hot? It still tastes super yummy and is amazing ontop of ice cream!
I’m not an expert on candy making, so I’m afraid I cannot pinpoint your problem… but this one does take a little practice to perfect!
ok now THIS will definitely be on the list of things to make for the holidays …. do we start with Thanksgiving or wait till Christmas??? oh heck looks like both!
thanks for sharing.
My mom loves Almond Roca. I think I will make this for her. Yum.
Just gave this recipe a try and 12 minutes at medium/medium low was way too hot for the toffee. I didn’t understand what you meant by, “if it gets higher than 320, it will not remain solid.” Now I know that means when the mixture starts to separate (the oil starts to separate from the sugar). I didn’t use a thermometer, but I never had the stove higher than medium and it started to separate around 7 minutes.
Could you please update your instructions accordingly so other people don’t burn their toffee? The sugar/butter mixture separated or broke when it overheated. I don’t think your description was very clear.
Just did- thank you!
Suddenly my brown sugar keeps curdling. What is causing that?
It probably has something to do with the temperature. Candy making can be tricky!
What good does it do to publish your recipes without proportions? Some butter… I can see it’s 2 cubes, or is it more?… next brown sugar… um? how much please… I mean you’re using Hershey bars…so it’s not like it’s some totally original made up recipe. Please share. Thx
I let my candy start hardening in the pan or a big cookie sheet then wipe the excess oil from toffee off with a paper towel. When completely cool, I melt my Hershey bars over a double boiler and spread it over toffee. I sprinkle finely chopped walnuts on top of chocolate. Then let it set till the next day to let chocolate firm up.
It might be the brand of butter people us that makes it separate when cooking the toffee. But that one man is right just keep stirring and cooking and it will come back together. When the color turns caramel dump in your lightly buttered pan and spread. All is not lost because it separates! Costco butter works best for me. King Soopers seems to separate. I am going to try your recipe with the brown sugar and salted almonds!
THANK YOU for the wonderful recipe for Almond Roca !!! I am especially pleased that it is made with no corn syrup ! YAY!
Just tried your receipe. Looks good but I’m wondering if I used the right size chocolate bars???? I used 1 1/2 – 7oz bars. I’m wondering if I should have used the smaller bars that might be thinner? What do you recommend?
I use the regular-sized chocolate bars.
I made this last night it turned out perfect I used dark brown sugar because that was all I had handy …I sent the recipe out on facebook I was so pleased with the results. Thank you the directions were easy to follow…this is going to become a family favorite I just know it!
Great recipe so simple and delish love it thank u 🙂
I also did this recipe with 1cup butter and 1 3/4 c light brown sugar based on Internet searches for similar recipes. I don’t know how much of a difference that makes compared to the 1:1 ratio here. I also saw 1:1.5 and 1:2 (butter to sugar).
My first cut into my slab also made the toffee bottom separate from the chocolate top. I think it has a lot to do with the chocolate cracking away before even reaching the toffee layer. As I worked my way through the slab I got better. I tried using a hot knife which was a bit too cumbersome having to warm it up between each slice. What worked best was to just quickly saw my serrated knife back and forth- the friction melts the chocolate, and then the toffee layer breaks when it’s ready to along the line you are scoring in. There were still a few casualties, but far less than the first method. Don’t use force to cut it apart, just let your knife do the work for you.
If I were to make this again (and I just might do so very soon depending on if it survives the next couple days) I would try to work my chocolate layer a little deeper into the toffee layer rather than having it sit just on top.
Overall a very yummy recipe. Fiddly, yes, but I think it gets better with practice.
I agree- better with practice!
Didn’t work well for me. The butter never got incorporated into the sugar. It reached 302 and I took it off but it wasn’t the nice light brown color that yours was. I used dark brown sugar, but that shouldn’t make a difference. It was really liquid with butter on top. Just never set up well.
BTW~ I WILL be trying the brown sugar recipe! I think it will be really good!
My mom started making this when I was in high school (I am now 41). The directions she had ~ although she used white sugar~ said it is done when it is the color of peanut butter…don’t know if that will help some. Or if it is different for brown sugar.
Could this recipe be doubled??
I’d stick with one batch, and then make another if you’re successful with the first.
I was reading the reviews and saw that some had the butter and sugar separate. I made a similar recipe about 10 years ago, it stated that if it separated just keep stirring over the heat and it would come back together. Well mine separated, I kept stirring and within about 2 minutes it did just that it came back together. I hope this helps.
I will try your recipe (as I lost the other one from 10 years ago). It sounds like it should turn out great.
This turned out PERFECT, as always Lori, a recipe worthy for the box. Thanks so much for the wonderful photos !! I made your Christmas recipes last year, and this year I went to your website first !! I’ll be using your recipes for other meals too !! They all are out of this world good.
So first batch I made worked great. Was a big hit with my family. My second batch didn’t work out for some reason it was still to soft and sugary.
Not wanting to waste all that product I took another pot of quarter stick of butter half cup of milk got it nice and hot ( not boiling ) and added price by price the failed Rocca and melted it all. Boiled it again for about 6-7 minutes and poured into pre greased pan thru it into the fridge. ( fudge like was very good )
Cookies made outta
2nd failed batch. Guess got to hot liquified. Not wanting to waste anothe batch of failed mix ( no chocolate lay was in this batch ).
Took the failed. ( 1cup butter and 1 cup brown sugar and layer of almonds )
I put it into a bowl let it cool
In another bowl I mixed
2-1/4cup white flour
1-1/2tsp baking powder
In second bowl ( cooled failed mix )
I added 2-3 teaspoons vanilla mix well
Add 1 Egg mix well
Slowly add flour mixture ( I added in five dumps )
made into balls smaller than a golf ball got about thirty to thirty two cookies
Cooked at 360-365’f 10-12 mins
Awesome nice cookie
Wow! Thanks for your tips on what to do with a failed batch! Glad the first one worked out. It all has to do with temperature.
What size hershey bars did you use, the single size, or the big bars?
regular sized– like you buy at the checkout counter.
I love almond roca, and I’m super excited to try out this recipe. I just have one question. Can I use dark chocolate chips to substitute for the Hershey’s bars? but should I use the cocoa powder as you suggest in order that the chocolate does not separate from the toffee.
Yes, that should probably work out just fine, though I’m worried about the chips melting as easily as the chocolate bars do… and I’d still try the cocoa powder.
My husband & I went home to Maine to visit my family and I wanted to bring homemade candy as gifts to everyone. I found this recipe and it was so easy to make! I made two batches. I found candy boxes at Michaels and filled them with the rocca. All of my family LOVED it! Thanks for sharing this recipe, I will be making it again and again!
Almond Roca is by far my FAVORITE candy! YUM and THANKS for sharing!
I made this last night and it was delicious – it started to smoke at about 11 minutes, so I took it off before it started to burn. I made a couple changes and it still turned out perfectly. I am obsessed with the chocolate/bacon craze that seems to be everywhere, so I added a few bacon bits into the mixture as well as a little maple syrup. I used unsalted nuts, so I also sprinkled some sea salt on the top of the chocolate. YUMMY!
Love the bacon and maple addition!
I just finished making the Almond Roca, it turned out perfect and it is so good. Much better than other recipes that I have made in the past. It was hard to wait for it to cool!. My adult grandson requested this for his birthday present. Works for me,
Sorry, I tried this twice and it just doesn’t work out with the timings or the temperature suggestions you have made. The sugar and butter separates before it gets to either 12 min or 300 degrees. Must be missing something here…any dieas? I’m surprised that i didn’t get this right, being pretty well experienced in the kitchen…
not sure… I added lots of extra tips for help. None of that helped?
“This should keep just fine ….. for a couple of weeks.”
yeah right – there is no way they will last that long! lol these are too yummy! i saw this recipe on facebook just before christmas and asked my daughter to make them for me as her gift to me – great gift idea. my only complaint is they are WAAAAAAYYY too good!!!
lol, glad you liked it so much. I had a tough time staying away from it too!
Without ever having eaten Almond Roca, I wanted to make this as soon as I saw the recipe. Since we didn’t leave our house for Christmas (shocker! but we live out of the country so no family to visit) I had to wait until I could make it and take it somewhere – yay for Bunco. This is like crack! Soooo good. I timed and used a thermometer for the butter/sugar mixture and it took me close to 15 minutes to get it to 300 degrees. Also, the butter here is a bit funky so my only problem was that my butter separated some from the sugar and rose to the top over the chocolate. It wasn’t as pretty as your pictures but tasted like heaven!!!!! Good thing you warned of how good it was and I’m glad the whole pan isn’t here with me. Thanks for this fabulous recipe! Making the Red Velvet Cheesecake Cake for next months Bunco 🙂
Huge score! Turned out great – I didn’t have any problems with the cooking and used cocoa as recommended to prevent separating. This was way yummy and super easy and will become a holiday staple at our house!
my hubbys’ all time favorite.
i’ve always wanted to do these with macadamia’s–expensive but so worth it don’t you think?
Easiest recipe ever (candy thermometer made me 100% confident of the toffee) to make a killer favorite treat. Just made it today, 1st time, the pan is cooling outside. Taste tests are a success… “The waiting is the hardest part!”
I made it, I love it, I can’t stop eating it!!!
Thanks Lori, a new Christmas favourite!
One of my childhood favorites, too! I couldn’t believe this could be so easy, and I’m a convert now. Wish I’d seen the cocoa powder tip, because my chocolate layer did separate, but the candy tasted so good I didn’t care. Just posted my efforts with a shout out to you for the recipe. Thank you!
I am by no means a chef, but a decent baker. I have never tried making a candy (nor do I have a candy thermometer laying around). But I must lay claim that my first batch of these came out near perfect. Not to mention, they were a HUGE hit at our Christmas dinner party this past Sunday.
I pulled the toffee off the stove right at 12 minutes while keeping it at a slight boil (perhaps 1-2 bubbles a second) and stirred it continuously throughout. I did have some difficulty getting it to spread evenly in the pan (I used a 12×10 round-ended pan with three large bars of Hershey); after pouring it in it immediately started to solidify. But I eventually got it to go. It left a nice sticky mess on everything!
The only difference I’ve noticed is that we need to keep our bars in the fridge, otherwise they lose their crunch. Also, refrigerating them brings out the salty flavor of the salted almonds, they are delicious like this.
Any suggestions for the next go-round so that I don’t have to keep them in the fridge? Perhaps I wasn’t at the right temperature for the toffee?
Perhaps… glad you were able to have success without a candy thermometer, but it might have been temp that is preventing the toffee from hardening completely at room temperature.
I made my first batch last night and it came out so good!!!! I didnt use a thermometer for the brown sugar and it came out fine I let it boil on med heat and pulled out right before the 12 minutes, the chocolate and the caramel did not separate at all and I used hershey chocolate bars, the one thing that it was kind of difficult wa getting the almond rica out of the container!!!! I put it in the freezer for about 30 mins and I just couldn’t take it out, after poking it for about 10 minutes finally some pieces started to come out, my advice is eat this after it has cooled completely or even the next day it tastes so much better the next day yuuuuuummmm!!!! 😀
I’ve made mine with bittersweet chocolate – the batch I made earlier this week was great and I just finished making a batch for hubby to take to work tomorrow.
I was thinking of making it with a dark chocolate, but am concerned now that I’ve read your comment about using cheaper brands whether it will work. Have you ever tried it with a dark chocolate?
I haven’t- but Hershey’s makes a dark chocolate too!
I made it the other day. It was so easy to make and so yummy to eat.
I didn’t have any chocolate bars, but I always have a stock of couverture chocolate chunks on hand. Once I made the toffee part, I melted 6.25oz of chocolate and poured it over the toffee. I did not temper the chocolate.
I let it sit for several hours and then popped it in the fridge for about 20 min just before removing it from the pan. The toffee did not easily release from the pan. I had to use a knife to break it up to get it out. As I broke the toffee up, much of the chocolate separated from it. I see that this happened to other readers as well.
If I make it again (I’m pretty sure I will), I think I will dip individual pieces in tempered chocolate and then sprinkle with chopped almonds.
Thank you for sharing the recipe!
Hi Lacey, For what it’s worth- I’ve read some other recipes for almond roca that recommend using a cheaper brand of chocolate (like Hershey’s bars). Premium brands – because they have different percentages of cocoa or cocoa butter, can tend to cause problems when paired with the toffee. Make sure your pan is well buttered- mine popped right out of the pan in one big slab!
Made this just now. A HUGE disaster!!!!! The butter completely separated from the brown sugar at 7 min in and just pooled at the end of the pan that I didn’t fill. What did I do wrong?
I would imagine it had something to do with the temperature. I made mine without a candy thermometer with success, but you might wish to stick an instant read thermometer in there just to make sure it’s *about* the right temperature for toffee. Pull it off the heat when it has reached the hard-crack stage (300 degrees F)- if it gets higher than 320, it will not remain solid.
The sugar crystallized, any ideas? I did it on a low boil? 🙁
That happened to me on first try. I thought perhaps the heat was too low. If you keep it on medium to medium-high (depending on your stove), it should be good- just be careful of boiling too rapidly and pull it off if it turns a nice caramel color (as in my photos) before the 12 minutes is up.
Hi Lori, I have always been intimidated with making anything like this, but after looking at your recipes and pictures, I was excited to try it!
My first attempt, not good, I was trying to go by the time and let brown sugar mixture go 12 minutes, however, it quickly went from caramel looking to burnt!
Second time around, went more by eye, and got a much better result! Finished product So tastey and delicious!
Thank you for the recipe. I am anxious to share the results with friends and family!
After two attempts I am throwing in the towel. I burned the first batch of toffee. The second batch was going well (at a lower temp), but separated around 9 minutes. Anyone else have this problem? Soooo disappointed!
Shoot. It’s hard to say what went wrong 🙁
Someone @ work made this & it was amazing! I still have a little bag left, trying to savor every bite.
Thanks for the suggestion. I will try that next time. Btw everyone I have given some to love it.
Okay…. saw it… had to make it… did make it but one problem…. when “cutting” it up on about half of the bars, the chocolate layer seperated from the toffee layer…. what happened? It is delicious though – going to chop up all the seperated bits and use as ice cream topping, cake topping, etc… but just curious for next time!
Please see my response to Michele re: the same issue.
Love it! Though a quick question. My chocolate seems to come away from the toffee. Any ideas why ??
I did a little bit of research on this and came up with this recommendation: Since toffee tends to be so buttery, you might try sprinkling a bit of cocoa powder onto the toffee before you place the chocolate bars on top. I’d do this with a sieve or a sifter so you could get a nice, even powdering. The cocoa powder apparently acts as an absorbent for the fat so that the chocolate is able to adhere better. I haven’t tried this yet, but it seems like it’s worth a shot to me! Hope this helps!
I have made this 3 times so far. It is probably the single best recipe I have tried in a very long time. Amazing. Thank you!!!!
Sold! I have a batch in the fridge right now. Almond Roca was my favorite “treat” candy when I was little. Eating it made me feel grown up, but now making it has made me feel like a kid again. Thank you!!
How i wish i could be somewhere nearer to you, so you can gift me those candies you’ve been making… I absolutely loved how it looks… And when i read the steps, i couldn’t believe something this beautiful and complicated is actually so easy 🙂
Oh my gosh! The timing on this couldn’t be better. I made a family recipe recently and it didn’t turn out… the chocolate separated from the toffee and the almonds didn’t really stick.. it was a mess. Thank you for sharing this – I’ll be cooking this tomorrow with my gramma 🙂
i have made Almond Roca for years – my fave too! But, you did a few things different that I am going to try this year – toast the almonds and use candy bars instead of choc. chips. Thanks for the ideas!
Simply delicious and gorgeous pictures!
What a great to candy to make for homemade Christmas gifts :). Looks incredible!!
Oh CRAP! I am freaking out right now. I have had and love almond roca! I buy Skor chocolate bars cause it is kinda close to them. This recipe looks so easy! I am seriously going to make these maybe even this week. I am excited now!
You just make this look so easy!! And, teaching me how to make this can only result in me having to buy bigger pants. FYI.
Oh my goodness, Lori! This looks gorgeous! I’m drooling!!!
That looks fabulous! I may need to make some to send to MT.
Wish I had seen this earlier! Would have used it for tomorrow’s swap! Looks so good!
Never made anything like this but it seems so easy! May package this in little baggies and ribbon to give to the other teachers in my grade level. Perfect treat for gifting!
Oh my. That is a killer recipe, Lori. I don’t make a lot of candy (the cookies are bad enough) but you’ve hit on one I love.
holy yum this looks too good… i think i’d eat the whole pan!
It’s one of my favorites too! I could eat the entire batch myself..I mean, I THINK I could, because I totally haven’t ever tried..ahem.
This looks so delicious and easy too! I do have one question though, I love the fact you do not need a thermometer but I am so anal that I feel I need to use one so what temp would it require and for how long??
I would never guess from looking at this candy that it’s this easy to make! This is definitely a treat where presentation makes it seem super fancy. 🙂
Oh my, I love almond roca and this looks so easy! Cannot wait to try it.
One of my mom’s favorites. Thank you, l am giving this a try.
Oh my goodness – this would be SO dangerous to have in my house!!
These look so perfect Lori!! What a perfect treat to put on any Christmas plate!
WHAT?! Omg this is soooo one of my favorite candies!!! Totally making this for Christmas. And no candy thermometer??? Can you tell I’m excited? 🙂
And I do have a 7 x 11 pan…one of my favorites!! If you bake Ghirardelli Brownie Mixes, I love them baked in that waaaay more than an 8×8..just gives a better shape/thickness.
Love it! My Mom and I used to make it every year when I was growing up and I miss it! Thanks for a great reminder. 🙂
Love this! If you say it’s your favorite I’m in! Can’t wait to try this 🙂
Yum! I am with you 100%, it has to be salted almonds!
This would be dangerous in my house! Love it!
Lori!!! I’ve NEVER had almond roca. What the heck?! I NEED this!
omg, amazing!! they sell these at costco and i’ve always wanted to make these at home. so addicting!! i’m glad it looks so easy. i’ve always thought this was going to be hard!
In the directions with photos, you say to use a 9×12 but then in the written directions/tips you say to use a 9×6. Which is it?
Bark looks delish btw, I will be making, just want to be clear on the directions!
I adjusted the directions – thank you!
This has been on my baking list for so long, I love how easy you just made it look!
This looks so good and yours is the first step by step of A.R. that I’ve ever come across…thank you!
Just made “christmas crack” this weekend, i.e. Saltine Chocolate Toffee. Same principle…and now I am thinking I need to make A.R., too 🙂
Love any type of “bark!” YUM!