Are you looking for the best Almond Roca candy recipe? This is it! 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!
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 that's coated with creamy milk chocolate and topped with little pieces of smashed almonds, and it's delectable.
Table of Contents
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 any 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.
- 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 doesn't contain any corn syrup, so 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.
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 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 310 degrees F., 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 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 smashed almonds.
Once the chocolate is cooled (about 2 hours) and hardened, break apart with a knife's tip to the desired size.
You can speed up the hardening process by placing the candy in the refrigerator.
This post contains affiliate links. Disclosure policy here.
More Great Candy & Treat Recipes
Adorable Candy Pretzel Turkey Bites
Dark Chocolate Peppermint Bark
Recipe Notes
- 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 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!
What is the difference between Almond Roca and English toffee?
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.
Why does my Almond Roca separate?
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 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 added 9/29/19.
Homemade Almond Roca Recipe
Equipment
- pan
- Baking pan
- Spatula
Ingredients
- 1 pound 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 310 degrees, 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 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
- We like to use salted almonds (because of that salty-sweet thing), 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.
- To speed up the cooling process, place the pan of finished candy in the refrigerator.
- We love this recipe because it doesn't contain any corn syrup, so tastes rich and natural.
- 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.
Nutrition
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
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.
Esther says
Can these be put in the freezer to eat at a later date?
Erin Henry says
Absolute, Ester! We put them in the freezer to eat later all the time!
Cristi says
About how long I lost the thermometer!! ;(
Erin Henry says
Cooking times vary Cristi, but if you look for the dark amber color and it will start to smoke slightly, it's done.
Katie says
Need to make these as last minute gifts! They look incredible!
Jennifer says
Fantastic! SO tasty and such an easy recipe to follow! I loved it!
Erin Henry says
Our most popular recipe this time of year! Glad you loved it!
Kimberly says
This is my all-time favorite candy and I'm totally giddy with excitement that I'm now able to make my own!
Erin Henry says
We couldn't agree more, Kimberly! An all-time favorite and we're so glad it's Almond Roca season!
Matt - Total Feasts says
These look delicious, I've already pinned it ready to make for the holidays!
Erin Henry says
Yep, totally delicious! The perfect holiday recipe, Matt!
Vk says
Hi
Do you use roasted Almonds?
Erin Henry says
Hi - you can use roasted almonds for an added touch, but we just use regular almonds.
Jean says
Hi 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
Hi 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
Heavenly! 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
I know what you mean, Maureen! It's always hard to give this stuff away...you want to keep it all for yourself!
Cheri says
What size cookie sheet do you use? Do you use a non stick cookie sheet?
Erin says
Hi Cheri - We use just a standard size cookie sheet and it is non-stick.
Manon says
By far the best and easiest recipe for almond roca! I can’t make it fast enough - disappears right away
Erin says
You are so right, Manon!! This stuff disappears so fast you can never have enough!
J.R. Lacaze says
Absolutely wonderful
Thank you for sharing your wonderful recipe
Erin says
We think this is the best recipe out there 🙂 We just made a batch last night! Thanks for visiting!
Ayesha says
Hi
How long can these be stored?
Planning on making them soon
They look yummm
Erin says
Good question, Ayesha. I would say a couple weeks, but we have made them and eaten them throughout the holiday season and it's still good. We just love this recipe!
Jolene says
OMG!! THIS LOOKS AMAZING!! DOES IT MATTER WHAT KIND OF SEMI-CHOCOLATE CHIPS I USE?? I HEARD SOMEONE SAY ONE TIME THAT THE KEY TO PERFECT ALMOND ROCCA IS THE CHOCOLATE YOU USE. THANKS:)
Erin says
Good question, Jolene. We use Nestle Toll House Semi-Sweet Chips and it turns out wonderfully. If you experiment with another brand, let me know how it turns out.
Courtney says
My dad has been bugging me to make him almond Roca for months!! Being that I've never made it before I was really nervous. But my dad is so very special to me I decided to give it a wack! This recipe is the best so easy to make!!! I'm so excited to surprise him with this stuff! Thank you for sharing this recipe with the world!!!
Erin says
That made my day, Courtney! Thanks for your comment. What a great daughter for trying something new and making a recipe your dad loves. So glad it turned out well. We LOVE this recipe...almost too much 🙂
Kellie says
So I made this today for family gifts for Christmas. It was super easy and I was able to convert it to dairy free. Everyone loved it and it was very yummy. Thank you
Erin says
I'm so glad, Kellie! And kudos to you for converting the recipe to dairy free and making it come out great! Wish you a very a Happy Holiday!
Shannon says
Ok, just made this, not sure if this makes a difference or not, but I live in the Pacific Northwest, and we just had 6 inches of rain in the last 48 hours, and the toffee set up like ole gum. I would have liked it to be crunchy, but that did not happen. This is why I never make candy, I can never go by someone else's recipe! Very disappointed after a pound of butter, and I can't gift it away.
Erin says
So sorry, Shannon. That's frustrating. We live in the NW too and the weather has been something lately! My guess is your recipe didn't cook quite long enough. You really need to wait until it starts to smoke and turn an amber color....it almost seems like it's burning. Sometimes candy thermometers don't let it cook until it gets to this point so it's too soft and gummy.
Jessy | The Life Jolie says
This is my kind of candy- it looks amazing! Pinning!
Erin says
It's get amazing reviews from anyone who tries it! Thanks for the pin!
Nikki Frank-Hamilton says
Erin, I had never heard of Almond Roca before, and now I can't get it out of my mind! LOL It looks so good, and it's gluten free. Right up my alley! I see so many things that look delish but most of them have hidden gluten, somewhere, and yes I can make substitutions, but it's not as easy as a one-to-one swap. Usually it involves 3 or 4 different items. This is the best recipe and I'm sure that my daughter will love to make it (and eat it) with me!!!!
Charlotte says
Wow this looks great!I have pinned and shared! I have never tried making roca before xx
Erin says
Thanks for checking it out, Charlotte! And thanks for the pin and share. It's delicious! XO
Life Loving says
I've actually never heard or roca before, but it looks really tasty. I assume it's quite brittle from the pictures, so it is like a snappy caramel?
Sally @ Life Loving
#LifeLovingLinkie
Erin says
Oh, my gosh! It's so good! Sometimes it's call English toffee, but either way it's a treat! Yes, it's a buttery and brittle, so like a caramel brittle.
Sadhna Grover says
This almond roca looks and sounds great, i never made it before, I love almonds and use them in many recipes. # way wow link party.
Erin says
Thanks for stopping by, Sadhna! You can't go wrong with this recipe. Buttery and delicious!
Carrie Groneman says
My handsome hubby gave me a fancy-pancy thermometer for Christmas and I think I may just have to use it to make this! He LOVES Almond Roca. THANKS for the recipe.
Erin says
We give this Almond Roca out as gifts every year...people love it...so does the family! Enjoy! Happy New Year!
Amy says
Hi Erin, just letting you know that I will be featuring your Roca on Best of the Weekend on December 31. Happy New Year!
Erin says
Ahhh, thanks! I appreciate it!
Jaxon says
Hey Erin I was given a recipe exactly like this from 2 old ladies who got from a sheriff here in Montana in.the.30'state. No candy thermometers
Cool it until separates, then stir it back together and it is ready. Never fails and the best. I have started using Google a candy thermometer and it stops way before I normally would and is good also. But I still like the break down and stirring it back. It smells like it is burning get but it is not. Good stuff. Thanks
Erin says
I totally agree that you need to cook it until it smells like it's burning, but it's not. The candy thermometer often says to take it off the heat before it gets to that point.
Amy says
Hi Erin, just letting you know that I'll be featuring your Roca on December 31 on Best of the Weekend! Happy New Year!
Krista says
This looks delish and seems rather quick to make. Thanks for sharing at the MeetUp Monday Link Party!
Erin says
Yes - it's fairly quick - and so delicious! Thanks for stopping by, Krista!
Leslie says
I love almonds, this sounds perfect. Yummy, thanks for sharing!
Erin says
It is soooo yummy! Enjoy!
Iryna says
Oh yum! How delicious is looks! Pinning for later!
Erin says
Thank you for the pin! Appreciate it! Thanks for stopping by!
Claire says
I just love Almond Roca it's my fav, pinning to make later. Thanks
Erin says
Thanks for the pin! You'll love this recipe! Enjoy!
Andrea Nine says
I've always purchased the foil wrapped Roca but never attempted it. I'm so in, this looks heavenly and yes, great to bundle up for gifts!
Erin says
This is way better than the foil 🙂 Perfect for homemade gifts or toppers for Xmas gifts!