Are you looking for the best Almond Roca recipe? This is it! Perfect every time. The rich caramel covered with smooth chocolate and smashed almonds is delicious and contains no corn syrup.
Homemade Almond Roca Recipe
Are you looking for the best Almond Roca recipe? This. Is. It! It’s taken years to perfect it, and I’m so thrilled to be able to share the recipe with you because it’s soooo good and always gets rave reviews.
In case you don’t know, Almond Roca is a delectable chocolate-covered, almond butter crunch, hard toffee with a coating of smashed almonds.
If you haven’t tried making homemade almond roca before, you DEFINITELY should. This candy has incredible flavor and texture – with its hard caramel crunchy middle that’s coated with creamy milk chocolate and topped with little pieces of smashed almonds, it’s delectable.
How to Make A Good Batch of Almond Roca
- Other recipes may call for chopped or blanched almonds. We prefer to simply 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.
We love this recipe because it doesn’t contain any corn syrup, so tastes rich and natural.
IMPORTANT: 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 the feel for when the recipe is done cooking.
Steps to Make An Almond Roca Recipe
- Smash your almonds by placing them in a plastic bag and smashing them with a kitchen mallet or rolling pin.
- Turn cooktop to high. Combine butter and sugar in large saucepan over high heat.
- Stir butter and sugar until they come to a boil. Attach candy thermometer to side of pan and watch closely! Continue stirring until temperature reaches 310 degrees, then immediately remove from heat.
- Mix 1 cup smashed almonds into saucepan until thoroughly combined.
- Pour into ungreased cookie sheet. Let cool for 5 minutes.
- Sprinkle 1/2 cup chocolate chips over top. Let rest until chocolate chips are melted enough to spread over top of the almond roca.
- Dust with 1/8 cup smashed almonds.
- Once chocolate has cooled (about 2 hours) and hardened, break apart with a tip of a knife to desired size.
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Homemade Almond Roca
Ingredients
- 1 pound butter
- 2 cups sugar
- 1 cup smashed almonds + 1/8 cup for topping
- 1/2 cup semi-sweet chocolate chips
Instructions
- Smash almonds by placing them in a plastic bag and smashing them with a mallet or rolling pin.
- Turn cooktop to high. Combine butter and sugar in large saucepan over high heat.
- Stir butter and sugar until they come to a boil. Attach candy thermometer to side of pan and watch closely.
- Continue stirring until temperature reaches 310 degrees, then immediately remove from heat.
- Mix 1 cup smashed almonds into saucepan until thoroughly combined.
- Pour into ungreased cookie sheet. Let cool for 5 minutes.
- Sprinkle 1/2 cup chocolate chips over top. Let rest until chocolate chips are melted enough to spread over top of the almond roca.
- Dust with 1/8 cup smashed almonds.
- Once chocolate has cooled and hardened, break apart with a tip of a knife to desired size.
- This recipe makes about 2 lbs of candy and is perfect for gifts!
Notes
Nutrition
Truth be told, my husband is the one who has the gift to make the almond roca taste soooo good. I’m better at making Saltine Toffee. He’s been making this family recipe for years and gives it out at work and to family & friends during the holidays. However, it’s good year round in my opinion 🙂
We hope you enjoy this treat as much as our friends and we do!
You may also like this recipe for Saltine Toffee.
You May Also Like:
Dark Chocolate Peppermint Bark
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Jean says
January 27, 2019 at 8:46 amHi there; just made your toffee and I think I overcooked it . I had a thermometer in there but when it reached 300, it moved a little, causing the needle to go under the 300 mark. I straightened it back up and it immediately got to 300 again . It’s really dark almost like chocolate dark and the bottom of the pot is burned. Is this normal or did I over cook it? Thank you.
Erin says
January 28, 2019 at 2:54 pmHi Jean,
Bummer! It does sound like you overcooked it. The sweet spot of the caramel is to get it just to the smoke point, and take it off the heat so it doesn’t burn. You are looking for it to become a dark amber color – that’s how you know it’s done. If the pan is burned, the toffee is likely burned, too.
Maureen says
December 24, 2018 at 12:20 pmHeavenly! This recipe was SO easy to make! I used Hershey’s chocolate candy bars for the top. It’s so rich and crunchy and buttery! Thank you so much for this recipe! It was hard giving them away as Christmas gifts!
Erin says
January 17, 2019 at 5:01 pmI know what you mean, Maureen! It’s always hard to give this stuff away…you want to keep it all for yourself!
Cheri says
December 22, 2018 at 8:58 amWhat size cookie sheet do you use? Do you use a non stick cookie sheet?
Erin says
January 17, 2019 at 5:02 pmHi Cheri – We use just a standard size cookie sheet and it is non-stick.