Homemade Almond Roca, you need this in your life! A candy packed with almonds and chocolate with the perfect amount of sweetness from a homemade caramel, sinfully delicious! A fantastic treat for the holidays, homemade gifts for teachers, family, and friends, and a great hostess gift. This is one of those treats that you’ll have once and crave often.
I am so excited to share another family’s favorite sweet treat!
The most delicious Almond Roca Recipe which by the way so much tastier than store-bought!
This Almond Roca has been a recipe I have been making forever! If you have never had Almond Roca Candy, today is your lucky day! Almond Roca takes about 25 minutes to prepare! Once you taste the candy, oh my these are tasty!
What does Almond Roca taste like?
The most scrumptious toffee and nut candy filled with slivered almonds and topped with melted chocolate and more chopped almonds. Totally amazing!
Is a candy thermometer necessary for this recipe?
It is best to use a candy thermometer to make this and any candy recipe to ensure perfect results.
What is the difference between Almond Roca and English Toffee?
Toffee is made of sugar and butter. Almond Roca has the addition of almonds.
Is this a gluten-free candy?
Almond Roca is gluten-free.
What is the best way to keep the butter from separating when making this candy?
Monitor your candy thermometer. Do not let the temperature raise past 160f degrees and your butter will not separate.
Can I freeze this candy?
Yes! Once the candy has been made. Place the candies on a baking tray in the freezer for about 30 minutes to semi-freeze the candy. Then place the candies into freezer bags to store until needed. The semi-freeze prevents the candy from sticking together in the freezer.
Almond Roca as a Gift:
These candies make great gifts. Use gift bags or tins for presentation. Great gifts for teachers, school bus drivers, co-workers, hostess gifts, family, and friends.
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Shop this Recipe:
- candy thermometer: A must-have for making the most delicious candy.
- 9×13 baking pans: these are my pans of choice. They also are super easy to clean.
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How to make Almond Roca
- Over medium heat, melt the salted butter, sugar, water, and light corn syrup.
- Add in slivered almonds.
- Continue to cook and slowly stir the sugar-butter mixture. If using a candy thermometer. cook and stir till the temperature reaches 300 – hard crack state.
- Pour the mixture into an ungreased 9 by 13 in the pan.
- Spread the chocolate chips on top of the butter/sugar mixture. The chips begin to melt. Top with chopped almonds.
- Let cool completely. It can be kept overnight in the fridge. Cut the Roca into small pieces, about 1 to 1 1/2 inch pieces.
Tips for Making the Best Almond Roca:
- Cook the sugar over medium heat. Don’t turn up the heat to high, the sugar can burn.
- Slowly stir the sugar mixture so it does not pop up and burn you while you are making the candy.
- Using a non-stick pan has proven to be the best way to make perfect Almond Roca and have easy clean-up.
- The butter/sugar mix should be light brown when the candy is at the hard crack state.
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- 1/2 pound salted butter
- 1 cup sugar
- 1/4 cup water
- 1 teaspoon light corn syrup
- 1 cup slivered almonds
- 12 ounces chocolate chips
- 1 cup chopped almonds
- In a large non-stick saute pan, over medium heat, add the salted butter, sugar, water, and light corn syrup. Mix well for about 4 minutes to blend ingredients.
- Add in slivered almonds. Continue to cook and slowly stir the sugar-butter mixture. If using a candy thermometer. cook and stir till the temperature reaches 300 - hard crack state. The color of the mixture should be a light brown color.
- Pour the mixture into an ungreased 9 by 13 in the pan. Use the back of a wooden spoon to evenly spread the mixture into the pan
- Spread the chocolate chips on top of the butter/sugar mixture. The chips begin to melt. Use the back of the spoon to blend the chocolate over all the sugar mix. Top with the chopped almonds.
- Let cool completely. It can be kept overnight in the fridge. Cut the Roca into small pieces, about 1 to 1 1/2 inch pieces. Keep in a covered tin or in the fridge well covered.