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
You say to add the salt on steps 2 and 4. Which one is it? And at which step do you add the vanilla?
Sorry Sara – thanks for catching that typo. The vanilla is added at the end with the almonds. I wrote salt in step 4 but it should have been vanilla. The salt is added in step 2. Enjoy! I’ve updated the recipe.
I made 2 batches of English toffee today, but I hope I have time to add some of your almond roca to the mix! It looks amazing!!
Thanks Liz – I can just see you there baking up a storm in your new kitchen. Merry Christmas to you and yours!
Two weeks? Travels well? Heck, this would be gone in a flash, and the only traveling it would do at our house is from plate to mouth. 🙂 This looks SO good — really nice recipe. Thanks. And Happy Holidays!
Haha – thanks John! Merry Christmas to you and your lovely bride.
I think I’ve been living under the same rock as Sue! It sounds like almond toffee’s second cousin and so it’s welcome to the family 🙂 It looks amazing!
I bet you see Almond Roca in the stores now that you know about it. Such a great treat – especially homemade. Have a wonderful Christmas Susan!
I’ve never heard of Almond Roca candy but your homemade version looks and sounds delicious! This is a must try goodie, yum! Thanks for the recipe, Tricia!
Thank you Pam – and have a very happy Christmas 🙂
Boy do these bring back memories! Although what I remember were more log shaped, and they came in a canister. My mother loved them. Wish I had time to make them and ship them off to her!!! Thanks for the recipe.
Yes! Log shaped is hard to do without a mold, so I went with pieces 🙂 Maybe your mom will need some for her birthday. Hope you get the chance to make this Almond Roca Mimi – it’s very good! Have a blessed holiday and thank you.
wow that caramel almond middle is calling my name :-)) These must be super addictive!
Thanks Angie – it is hard to stop, that’s why we always share. Wish I could share some with you!
Wow Tricia! This looks and sounds like the best toffee out there! Can’t wait to get back to baking !! Thanks!
Thank you Anna – have a blessed holiday and happy baking 🙂
I would never trust myself in a room alone with a tin of this yummy stuff. It looks amazing, so perfect for gift-giving!!
Thanks Chris – we have to share so we don’t eat it all!
Looks fabulously delicious, Tricia! I would love to find a bag of this in my stocking 🙂
Thanks Jennifer! Maybe if you’ve been really good this year 🙂
I must have been living under a rock because I’ve never had Almond Roca! It looks like the best toffee in the world, so I guess I better get busy in the kitchen 🙂
Haha – I bet you see Almond Roca all the time in the stores now! Enjoy :O
When do you put the almonds in the Almond Roca?
Sorry Monique! I updated the recipe – thanks for catching that.