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5 from 9 votes

Homemade Almond Roca

Buttery, sweet, crunchy and delicious! Great for gifts too.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: candy, dessert, holiday
Servings: 24
Calories: 357kcal
Author: Tricia

Ingredients

  • 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
  • teaspoon salt
  • 2 cups sliced toasted almonds (8oz)
  • 1 teaspoon vanilla
  • 12 ounces milk chocolate chips dark chocolate chips or semi-sweet chocolate chips

Instructions

  • 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.

Notes

  • 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.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 357kcal | Carbohydrates: 27g | Protein: 4g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 21mg | Potassium: 162mg | Fiber: 2g | Sugar: 24g | Vitamin A: 473IU | Calcium: 66mg | Iron: 1mg