Are you looking for the best Almond Roca candy recipe? This is it! Only 4 ingredients! The rich caramel covered with smooth chocolate and smashed almonds is delicious and contains no corn syrup. Great for gifting! Perfect every time.
Are you looking for the best homemade Almond Roca recipe? This. Is. It! It's taken years to perfect it, and we're so thrilled to share the recipe with you because it's so delicious and always gets excellent reviews. And more than a few requests for more!
You can take it to cookie exchanges to wow other party-goers!
This recipe is perfect atop our Chocolate Trifle.
Other popular homemade holiday treats include Saltine Toffee Candy and Peppermint Bark. We have 50 more Easy Christmas Treat Ideas you might like!
Watch The How-To Video
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What is Almond Roca?
If you don't know, Almond Roca is a delectable chocolate-covered, almond butter crunch, hard toffee with a coating of crushed almonds.
If you haven't tried making homemade Almond Roca before, you DEFINITELY should.
This candy is packed with incredible flavor and texture - with its hard caramel crunchy middle coated with creamy milk chocolate and topped with little pieces of smashed almonds, and it's delectable.
Ingredients
What is Almond Roca made of? Well, it only takes four simple ingredients to make a batch. Keep these on hand during the holiday season, and you'll never run out of the Best Almond Roca!
- Salted Butter (the better the quality, the better your end flavor)
- Sugar (granulated white sugar)
- Smashed Almonds (or crushed to your liking)
- Chocolate Morsels (semi-sweet, dark, or milk chocolate chips will do)
Is This Candy Gluten-Free?
Yes. Almond Roca Candy is gluten-free. Just make sure to use a brand of chocolate that doesn't contain gluten.
Traditional Almond Roca does not have peanuts.
Tips for How to Make A Good Batch of Almond Roca Candy
- We like to use salted almonds (because of that salty-sweet thing) in this candy, but you can use unsalted if you prefer.
- Other recipes may call for chopped or blanched almonds. We prefer to smash the almonds because you get a good mixture of larger and smaller pieces for the topping.
- We have not used a candy thermometer for years, although it's smart to use one the first several times you make Almond Roca to make sure you get it just right. Cook until the candy reaches 300 - 310 degrees F.
- Some readers use Hershey’s chocolate candy bars for the top. It’s so rich, crunchy, and buttery, they say!
- If you like, you can toast your almonds in a pan before adding them to the recipe.
- To speed up the cooling process, place the pan of finished candy in the refrigerator.
- We love this recipe because it contains no corn syrup, so it tastes rich and natural.
IMPORTANT TIP: Always look for a dark amber color when cooking the sugar and butter mixture. Expect the mixture to smoke a little bit as it becomes deep in color. That's when you know it is done and ready for the smashed almonds.
You may need a Candy Thermometer like this one to make sure it's ready. Again, it's a safe bet to use one at first until you get a feel for making the recipe and when it is done. Cook until it reaches between 300 - 310° F. (150 - 155° C.).
Steps to Make Almond Roca Recipe
Step 1 - Crush Almonds
Smash your almonds by placing them in a plastic bag and smashing them with a kitchen mallet or rolling pin.
Step 2 - Add Butter & Sugar To Pot
Turn the cooktop on high (or medium-high if you have a gas burner or use a large burner). Combine butter and sugar in a large saucepan over high heat.
Step 3 - Melt Butter With Sugar
Stir butter and sugar until they come to a boil. Attach a candy thermometer to the side of the pan and watch carefully!
Note: Nothing beats homemade candy, but getting sugary sweets to turn out "just right" is an exact science. Sugar is very fickle. Miss the temperature by even a few degrees, and your best recipe for perfect Almond Roca turns out all wrong.
Continue stirring with a wooden spoon or silicone spatula until the temperature reaches 300 - 310 degrees F. (hard crack), then immediately remove from heat.
Note: Always look for a dark amber color when cooking the sugar and butter mixture. Expect the mixture to smoke a little as it becomes deep in color. You know it is done and ready for the smashed almonds.
Step 4 - Add Almonds to Pan
Mix 1 cup smashed or chopped almonds into the saucepan until thoroughly combined.
Step 5 - Spread & Cool
Pour into an un-greased cookie sheet (or jelly roll pan) and spread out. Do not scrap the sides of the pan to get the excess out. Let pan of toffee cool for 5 minutes.
Step 6 - Add Chocolate
Sprinkle ½ cup of chocolate chips over the top of the candy.
Let this recipe for almond Roca rest until chocolate chips melt enough to spread over the top of the candy.
Step 7 - Top With More Almonds!
Dust the pan with ⅛ cup of smashed almonds.
Once the chocolate is cooled (about 2 hours) and hardened, break it apart with a knife's tip to the desired size.
You can speed up the hardening process by placing the candy in the refrigerator.
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More Great Candy & Treat Recipes
Adorable Candy Pretzel Turkey Bites
Dark Chocolate Peppermint Bark
Expert Tips
- Ensure you keep a steady temperature on your burner and continually stir the butter and sugar as they cook so they don't separate.
- If there is separation while cooking, keep stirring, and the fat should get reincorporated.
- Take care as you stir, and do not scrape the sides of the pan. You don’t want to clean the sides of the pan. However, you do want to stir and scrape the bottom of the pot gently to avoid scorching. You don't want the crystalized sugar to get into your toffee.
- Also, as you pour the toffee onto the prepared baking pan, do not scrape the saucepan's sides and bottom to get every last bit of Roca. Just pour it out into the pan and leave the crystallized sugars behind in the pot.
How Long Does Almond Roca Keep?
Almond Roca candy will keep in a sealed container at room temperature for a couple of weeks. But, since it's beloved by all, it might not last long!
Recipe FAQs
Try keeping a steady temperature on your burner, and continuing to stir the butter and sugar as they cook is key to preventing the caramel from separating. Also, use a heavy-bottomed pan that distributes heat evenly.
Almond Roca and English Toffee are pretty much the same things. While English toffee describes a hardened caramel topped with chopped nuts and chocolate, Almond Roca refers to a brand name for the same delicious treat.
Almond Roca As Gifts
This recipe makes the best homemade gifts!
Just place your homemade candy in a jar that seals, a holiday tin, or cellophane and top with a ribbon or bow. These make fantastic gifts for Almond Roca Candy lovers or anyone on your list!
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New images and recipe tips were added on 9/29/19.
Printable Recipe
Homemade Almond Roca Recipe
Equipment
- pan
Ingredients
- 1 pound salted butter (4 sticks)
- 2 cups white sugar
- 1 cup smashed almonds + ⅛ cup for topping (salted or unsalted)
- ½ cup semi-sweet chocolate chips (or dark chocolate)
Instructions
- Smash almonds by placing them in a plastic bag and smashing them with a mallet or rolling pin. Or chop them with a sharp knife.
- Turn cooktop to high (or medium-high if your burner runs hot). Combine butter and sugar in a large saucepan over high heat.
- Stir butter and sugar until they come to a boil. Attach a candy thermometer to the side of the pan and watch closely.
- Continue stirring until the temperature reaches 300- 310 degrees (150 - 155° C.), then immediately remove from heat.
- Mix 1 cup smashed almonds into saucepan until thoroughly combined.
- Pour into an ungreased cookie sheet. Let cool for 5 minutes.
- Sprinkle ½ cup chocolate chips over the top. Let rest until chocolate chips are melted enough to spread over the top of the almond Roca.
- Dust with ⅛ cup smashed/chopped almonds.
- Once the chocolate has cooled and hardened, break apart with a tip of a knife to the desired size.
- This recipe makes about 2 lbs of candy and is perfect for gifts!
Video
Notes
- NUTS: We like to use salted almonds (because of that salty-sweet thing), but you can use unsalted if you prefer. We prefer to smash the almonds because you get a good mixture of larger and smaller pieces for the topping. Pecans are also good. Other recipes may call for chopped or blanched almonds, which are fine to use.
- CANDY THERMOMETER: We have not used a candy thermometer for years, although it's smart to use one the first several times you make Almond Roca to make sure you get it just right.
- COOLING: To speed up the cooling process, place the pan of finished candy in the refrigerator.
- TASTE: We love this recipe because it doesn't contain any corn syrup, so it tastes rich and natural.
- COOKING TIP: Always look for a dark amber color when cooking the sugar and butter mixture. Expect the mixture to smoke a little bit as it becomes deep in color. That's when you know it is done and ready for the smashed almonds.
Gary says
I am a mid-level Chef with only about 45 years of experience. First, let me say this to your readers. Cooking is an art and baking and candy-making is a science...they are worlds apart. OK now for a short critique. People had separation problems. Usually, this is a temperature issue or a stirring issue. You NEED and candy thermometer and you NEED to get it off the heat at precisely 310 degrees. I've made this recipe for many years and had a couple of failures with separation but if mine separates, I dump it and start over. Humidity can be a factor so if our humidity is above say 35% or so you may have problems that are not your fault (same with peanut brittle). I have found that IF you follow this recipe EXACTLY you will succeed more often than not...sometimes candy making just doesn't work when the candy gods are against you. A suggestion; my friends like it salted so after spreading the chocolate and top layer of almonds I sprinkle it with Maldon salt...some even like it hot so I sprinkle theirs with crushed pepper flakes. REMEMBER to follow the direction EXACTLY!!! Don't stop stirring and take it from the heat at EXACTLY 310 degrees. Buy a good thermometer and occasionally calibrate it by place in boiling water and making sure it reads 212. Chef Vinny
Lisa says
This first time I tried this recipe was a disaster. The toffee ended up like sand. Now I do a few things different and it comes out perfect every time. I coat the saucepan with butter to prevent the sugar from sticking to the sides, I use only salted butter, and I start out with a low heat till the sugar is fully dissolved and then I turn the stove up to med-high. No issues with the toffee separating anymore.
Angela says
What is the best way to store this once made? And how long does it last?
Erin Henry says
HI, Angela; this Saltine Toffee Cracker Candy usually lasts about a week or so if kept in an airtight container on the counter. However, You can freeze it for 2-3 months.
To Freeze Saltine Toffee/Christmas Crack, place it in an airtight container, label it, date it, and put it in the freezer.
A Quinn says
Salted butter or unsalted?
Erin Henry says
Great question. We use salted butter. However, you could use unsalted and add some sea salt on top.
Olivia says
Love this recipe! It is so flavorful and delicious, I can't get enough of it!
Kara says
Even better than the original! Now I just need to share it before I eat it all. This stuff is addicting!
John says
1. Almond Roca is a License trade name by Brown & Haley Candy company in Tacoma, Wash. Almond toffee or Almond butter crunch are the same! 2. Please use a Thermometer, cook to 310. Consistency of a good product relies on no guess work. Everyone sees color differently. but we all can read 310! 3. Butter fat separation can be cured with small amounts of soy lecithin. Most importantly is to wash down the sugar crystals inside the pot when boiling level lowers do to evaporation of water in the butter. Use a pastry brush dipped in water and wash crystals back into batch. Toffee is a very finnicky candy. Cook to slow, it becomes sticky. cook to fast it burns. Don't wash the sides of pot, sugar crystals make candy chewie instead of crunchy. Commercial candy maker for 35 years! Enjoy!!
Katy says
Hi Erin, I am so glad I happened to find your site. Made this today, it looks and smells awesome. My husband was so happy - he thought I was making pancakes 😉 I told him I'll be him making pancakes tomorrow. Love that you have developed a recipe that does not use Corn Syrup. I made 2 very minor changes - I used 12 ounces of chocolate for the topping and sprinkled 1/2 cup of smashed almonds on top. I do have a question - my mixture separated just after it reached 310 degrees and I removed it from the heat. Kept stirring, but it did not come together so I blotted some of it with a paper towel. Should I use a few ounces less butter next time?
Erin Henry says
So glad you found the site and our recipes, Katy! This stuff is awesome! In answer to your question about separation, this is what we know: "Ensure you keep a steady temperature on your burner and continually stir the butter and sugar as they cook so they don't separate.
If there is separation while cooking, keep stirring, and the fat should get reincorporated." Enjoy!
Euvonea says
Just the recipe I was looking for - just sugar and butter. I use the sliced almonds in mine. You can also sprinkle SPARINGLY sea salt on top of the melted chocolate before adding some finely processed walnuts on top. I've made this recipe for years. My brothers expect their own tin at our Christmas party, and I don't dare disappoint. It's nice to have a tradition that people look forward to every year.
Don't pass this recipe up! Thank you for posting it!
Erin Henry says
You're welcome! One of the best recipes to share with family and friends for sure!
Renae G says
I made this for the first time and my the butter separated as I poured it on to the baking pan. Any thoughts? I used candy thermometer and it reached 300.
Erin Henry says
It may have been cooked just a little too long. Once it starts to separate at the edge of the pot, it's ready.
Patty Del Re says
Hi! My sisters and I have made almond Roca for the last 30 years. Your recipe is somewhat near what ours is but different. I know about separation and that stuff but I don’t know what gives that hard crunch instead of hard bite! It seems like lately we get more of the hard bite . We haven’t change anything could you tell me . I think I know, is it to hot . I pour when I get amber color and this happens when candy is great color or not all that dark so I’m really confused and my candy will end up sticky
Erin Henry says
You definitely want to look for that dark amber color and a tiny bit of smoke coming off the top. This will signal that the toffee is at the right temp and give it that "hard crack" when done.
Claudia Young says
I need HELP......I've been making almond roca for years but this time something went wrong. The toffee cooled in the sheet pan but now I can't get it out. I maybe left it sit too long. Any ideas how I can remove it from the pan?
Thanks, Claudia
Erin Henry says
This is so strange, Claudia. We have never heard of this happening. With the high butter content, Toffee doesn't stick to the pan. Did you use a new pan or perhaps an old one? We would say just trying to pry it out is the best option, but don't ruin your pan in the process!
Melissa LaChance says
This happened to me it was the butter, salted and unsalted makes a big difference
Heather says
My toffee came out a bit chewy. I’m not sure what I did wrong.
Any suggestions?
Erin Henry says
Great question, Heather. Usually, when the candy comes out chewy, it wasn't cooked long enough. You want to make sure you get it to the "hard candy crack" stage and that dark amber color. Did you use a candy thermometer?
Gillian says
Would love to try this recipe...What size of “cookie sheet” pan did you use for this recipe?
Erin Henry says
Good question, Gillian. We used a standard size cookie sheet, which measured 11" x 17". Thanks! Enjoy the recipe.