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    • 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!


    • 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.

  2. 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!!!

    • 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 🙂

  3. 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

    • 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!

  4. 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.

    • 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.

  5. 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!!!!

  6. 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

    • 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.

  7. 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.

  8. 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.

      • 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

        • 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.

  9. 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!

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