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Homemade Almond Roca is buttery, sweet, crunchy and oh so delicious!
A welcome gift for teachers, bosses, neighbors and family and you won’t believe how easy it is to make too! Be sure you really like the people you share it with because they’ll be dropping not-so-subtle requests year after year for you to make it again. Our Almond Roca keeps for up to two weeks and travels well. If you’ve ever wanted to try and make candy, don’t wait another year. This is a pretty easy recipe to make with straightforward directions.
You won’t spend hours in the kitchen making a batch of this homemade Almond Roca.
With 10 minutes prep time and about 20 minutes on the stove, you’re almost there to buttery toffee nirvana. This recipe moves fast so be sure to read through the steps a few times before starting. When making any kind of candy it’s best to be prepared with all ingredients pre-measured and a prepared pan at the ready.
What special tools do you need to make this Almond Roca recipe?
The only thing you’ll need besides a good, heavy bottomed saucepan, is a candy thermometer or instant read thermometer. Cook the mixture to hard crack stage at about 310 degrees F. Remove from the heat, add some vanilla and almonds and pour into the prepared pan. If you prefer a thinner toffee, spread the candy in a larger pan.
This crunchy toffee crumbles beautifully just like the pricey store-bought melt-in-your-mouth Almond Roca candies.
I’ve messed around with this recipe for years with several variations that were very good and all originally based on our English Toffee recipe. For this final perfected version, I added brown sugar to the mix, and stirred in sliced almonds at the end. The almonds give this candy a terrific flavor and that amazing crunch factor we all love in a good toffee.
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Buttery, sweet, crunchy and delicious! Great for gifts too
- 2 cups unsalted butter
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 tablespoons light corn syrup
- 6 tablespoons water
- 1/8 teaspoon salt
- 2 cups sliced, toasted almonds
- 1 teaspoon vanilla
- 1 12 ounce package milk chocolate chips, dark chocolate chips or semi-sweet chocolate chips
Line a metal (or heatproof) 13x9-inch baking pan (or quarter sheet pan) with parchment paper with a few inches overhang on all sides. Alternatively, lightly grease the bottom of the pan and set aside.
- Melt the butter in a heavy bottomed saucepan. Add the sugars, corn syrup, water and salt.
- Once the mixture boils and begins to turn a light caramel color, turn the heat down in small increments to prevent it from scorching or turning dark too fast.
- Cook on medium heat (turn down as the mixture starts to darken) stirring constantly until the mixture reaches 310 degrees (hard crack stage).
Remove the pan from the heat and carefully stir in the vanilla and almonds until well blended. Carefully pour the hot toffee into the prepared pan.
Once slightly set, gently dab the surface of the toffee with clean paper towels to remove any pools of butter that form on top. This will help the chocolate adhere to the candy. While the toffee is still very hot, sprinkle the chocolate chips over the toffee. When the chocolate chips are melted and soft, spread evenly on top of the candy using the back of a spoon.
- Cool completely and break into bite size pieces. You can use a sharp metal spatula or knife to help break it apart.
Store in an airtight container in a cool location (or refrigerate) for up to two weeks.
Make sure the pan you are using won't break when going from cool to very hot. To be safe I use an aluminum pan.
Thanks so much for stopping by! Tricia