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5 from 1 vote

Homemade Almond Roca

Buttery, sweet, crunchy and delicious! Great for gifts too
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert


  • 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.