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Buttery Homemade Almond Roca Recipe
Buttery, sweet, crunchy and so delicious!
This homemade Almond Roca recipe is a great way to make your holidays a little sweeter! It’s 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 making it perfect for gifting.
If you’ve ever wanted to try and make candy, don’t wait another year. This is a pretty simple recipe with straightforward directions that are easy to follow.
- unsalted butter
- granulated sugar
- light brown sugar
- light corn syrup like Karo
- sliced almonds or whole roasted almonds roughly chopped
- vanilla extract
- semisweet, milk chocolate or dark chocolate chips
You won’t spend hours in the kitchen making a batch of this homemade candy.
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?
How to make homemade Almond Roca:
As with any homemade candy recipe, it’s best to have all your ingredients measured and ready to go. Once your start, this recipe zips along.
- First line a 13×9-inch metal baking pan with parchment paper. Set aside.
- Combine the butter, sugar, corn syrup, water and salt in a heavy bottom saucepan over medium to medium-high heat.
- While stirring constantly with a wooden spoon, bring mixture to a boil, then as it boils, slowly turn down the heat to prevent scorching.
- Cook the toffee to hard crack stage at about 310 degrees F on the candy thermometer.
- Remove from the heat and add the vanilla and almonds. Then carefully pour the hot toffee into the prepared pan.
- Once slightly set, carefully and lightly dab the surface of the toffee with a clean paper towel to remove any pools of butter that may form on top. This helps the chocolate adhere to the candy.
- While still very warm, sprinkle chocolate chips evenly across the toffee. Allow the chips to melt for a few minutes, then spread evenly on top of the candy. If your chips are not melting, place the pan in the oven on a low setting for just a few minutes.
- Cool completely and break into bite size pieces.
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 into 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.
Tips for success:
- Use a heavy gauge baking pan lined with parchment paper for best results
- A good quality heavy bottom stainless saucepan works best for candy making. The light color of the pan makes it easy to watch the color of the toffee so it won’t burn.
- Once the mixture boils, turn down the heat in small increments just enough to keep it boiling. This prevents scorching or overcooking the toffee. Once it starts to turn caramel color, it can go from perfect to burnt in less than a minute.
- Use good quality ingredients for best results.
- Don’t forget to use a candy thermometer. If not cooked to hard-crack stage, the toffee may be too chewy and not brittle enough. If overcooked the toffee will taste bitter and burnt.
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Homemade Almond Roca
- 2 cups unsalted butter (32 tablespoons or 452g)
- 1 cup granulated sugar (222g)
- 1 cup light brown sugar packed (226g)
- 2 tablespoons light corn syrup
- 6 tablespoons water
- ⅛ teaspoon salt
- 2 cups sliced toasted almonds (8oz)
- 1 teaspoon vanilla
- 12 ounces 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 overhanging on all sides. Or, lightly grease the bottom of the pan with butter and set aside.
- Melt the butter in a heavy bottomed saucepan. Add the sugars, corn syrup, water and salt.
- Bring the mixture to a boil, stirring constantly. Once the mixture boils and starts to turn a light caramel color, turn the heat down in small increments to prevent scorching or turning dark too quickly.
- Cook on medium heat (turn down as the mixture starts to darken) stirring constantly until the mixture reaches 310°F (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 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're using won't break when going from cool to very hot. To be safe I use an aluminum pan, no glass.
If you love this Almond Roca recipe, I bet you’ll love our English Toffee candy, too. It’s also great for gifting and a favorite with everyone in our family.
Another one of my favorite candies are these Burnt Sugar Almonds. These are so good and will keep in a cool location for weeks. They travel beautifully and make gorgeous gifts too.
Finally, for our pumpkin lovers, you’ll want to try this Pumpkin Spice Toffee topped with white chocolate. So much flavor and uniquely delicious!