Almond Roca Recipe

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.

Looking for specifics on the recipe? Use the table of contents to click on sections of the recipe.

❤️ Why this recipe works

• Homemade candy is a fantastic treat for the holidays and year-round.
• Our Almond Roca recipe is great to give as a homemade gift for teachers, family, and friends, and a great hostess gift.

Ingredients

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• salted butter
• white granulated sugar
• water
• light corn syrup
• slivered almonds
•  chocolate chip morsels
• chopped almonds

Equipment

• candy thermometer
• 4-quart saucepan
• Wooden Spoon
• 9x13 inch casserole dish

🔪 Instructions

This is an overview of the recipe. The full instructions are below in the recipe card.

1.  Over medium heat, melt the salted butter, sugar, water, and light corn syrup.
2. Add in slivered almonds.
3. 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.
4. Pour the mixture into an ungreased 9"x13" pan.
5. Spread the chocolate chips on top of the butter/sugar mixture. The chips begin to melt. Top with chopped almonds.
6. Let cool completely. It can be kept overnight in the fridge. Cut the Roca into small pieces, about 1 to 1 ½ inch pieces.

How to store, reheat, and freeze

• Store the candy in a covered airtight container in the refrigerator for up to 2 months. Place wax paper in between the layers of candy.
• Freezer Instructions: 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.

💭 Expert Tips

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.

The butter/sugar mix should be light brown when the candy is at the hard crack state.

Using a non-stick pan has proven to be the best way to make perfect Almond Roca and have easy clean-up.

Give 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.

Frequently Asked Questions

Similar Recipes

Easy Chocolate Bark Recipe is another homemade candy you should try, we love this vegan candy. Homemade Peppermint Patties are another one of my family's favorites I hope you try.

White Chocolate Peppermint Bark is another homemade candy that is delicious and easy to prepare.

White Chocolate Whiskey Pretzel Fudge is another tasty candy to make.

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Eileen  xo

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

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Eileen Kelly

Almond Roca

5 from 2 votes

Almond Roca, homemade candy is a buttery toffee almond base. Topped with melted chocolate and crushed almonds. A great addition to a Holiday sweets table! Great homemade gifts for family and friends!

Print Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

cooling time 30 minutes mins

Total Time 1 hour hr

Servings: 55 pieces

Course: Dessert, Snack

Cuisine: European

Calories: 97

Ingredients Equipment Method Nutrition Notes

Equipment

• As an Amazon Associate I earn from qualifying purchases
• candy thermometer
• 4-quart saucepan
• Wooden Spoon
• 9x13 inch casserole dish

Ingredients

 

US CustomaryMetric

 

1x2x3x?

• ▢ ½ pound salted butter
• ▢ 1 cup granulated sugar
• ▢ ¼ cup water
• ▢ 1 teaspoon light corn syrup
• ▢ 1 cup slivered almonds
• ▢ 12 ounces chocolate chip morsels
• ▢ 1 cup chopped almonds

Instructions

 

1. 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.
2. 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.
3. Pour the mixture into an ungreased 9" x 13".  Use the back of a wooden spoon to evenly spread the mixture into the pan
4. 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.
5. Let cool completely. It can be kept overnight in the refrigerator. Cover the pan with either plastic wrap or aluminum foil. Cut the Roca into small pieces, about 1 to 1 ½ inch pieces. Keep in a covered tin or in the fridge well covered. 
6. Cut the Roca into small pieces, about 1 to 1 ½ inch pieces.
7. Store the candy in a covered airtight container in the refrigerator.

Nutrition

Serving: 1pieceCalories: 97kcalCarbohydrates: 8gProtein: 1gFat: 6gSaturated Fat: 3gCholesterol: 9mgSodium: 33mgPotassium: 28mgFiber: 0gSugar: 7gVitamin A: 115IUVitamin C: 0mgCalcium: 19mgIron: 0.2mg

Notes

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

Note 1: The Almond Roca can be frozen. Once made, place the Roca on a baking sheet in a freezer for at least 30 minutes. Then place the candy in a freezer-safe bag till ready to use.

Note 2: Cook the sugar over medium heat. Don't turn up the heat too high, the sugar can burn.

Note 3: Slowly stir the sugar mixture so it does not pop up and burn you while you are making the candy.

Note 4: Using a non-stick pan has proven to be the best way to make perfect Almond Roca and have an easy clean-up.

I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.

 

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Note 5: The butter/sugar mix should be light brown when the candy is at the hard crack state.

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