Have you ever tried almond roca? If so, you already know how delicious it is, and if not, you’re in for a real treat. Almond roca is a chewy, nutty, chocolatey treat similar to toffee.
It has a rich, sweet-n-nutty flavor and a seriously satisfying texture. I’ve heard it described as “buttery toffee meets roasted almonds,” and it’s pretty accurate.
And it’s easy to make, even if you’re a newbie candy maker. It requires fewer than 10 ingredients and no special skills or equipment. (Though a candy thermometer helps.)
Keep reading to learn how to make delicious almond roca.
What Is Almond Roca?
Almond roca is a special candy that always appears in my house around Christmas. It was a far more common sight than pumpkin spice or gingerbread in my childhood home.
It was our quintessential holiday candy. It typically hit grocery stores around the same time.
But the almond roca in our home was never store-bought. Instead, my mom always made it from scratch. Then, she’d put it in cute tins and give it to all our friends and family.
It was a huge hit. After all, who doesn’t love thick, chewy toffee slathered in rich, warm chocolate? Mix in a generous amount of crunchy almonds, and it’s a real treat.
It’s so good and well-loved, I still carry the tradition today. Try it for yourself, and you’ll quickly understand why.
What Is the Difference Between Almond Roca and English Toffee?
Almond roca and English toffee are similar treats, but they have some differences. First of all, English toffee is simply toffee. It doesn’t contain almonds or chocolate.
Almond roca, on the other hand, is also toffee. But it’s toffee that contains chocolate and almonds. And those two ingredients are the reason for the two candies’ other distinctions.
Almond roca is typically harder and crunchier than English toffee. It’s still dense and chewy, but the hardened chocolate on top (and the nuts) give it more crunch.
Ingredients
You only need a few simple ingredients to make this tempting treat:
- Butter – Don’t try to substitute margarine or another substitute. Real butter is the only way to go. Unsalted or salted is fine, but the butter must be actual butter.
- Sugar – Plain white granulated sugar will work just fine.
- Light corn syrup – The corn syrup prevents the sugar from forming crystals. It also gives the candy its smooth texture.
- Water – Tap water is fine, but you can use bottled or filtered.
- Almonds – Remember to pick up finely chopped almonds. Any other type will be too large and throw off the candy’s texture.
- Milk chocolate chips – You can substitute dark chocolate or semi-sweet chocolate if you prefer. I think the recipe works best with milk chocolate, though.
How to Make Almond Roca
Follow these simple steps to make almond roca:
1. Prepare. Grease an edged cookie sheet and set it aside. The cookie sheet must have edges on all four sides to help shape the mixture. Also, heat a large pot over medium heat.
2. Make the toffee. Add the butter to the pot and give it time to melt. Then, add the corn syrup, water, and sugar. Cook it for 15 to 20 minutes, stirring continually with a wooden spoon.
After 15 to 20 minutes, check the toffee mixture with a candy thermometer. The reading should be 290 degrees Fahrenheit.
If you don’t have a thermometer, check the color of the toffee. It should be the same as a brown paper sack.
3. Add the almonds. Once the toffee is ready, remove it from the stove and add half a cup of almonds. Stir well to incorporate them.
4. Transfer the toffee to the cookie sheet. After mixing in the almonds, pour the mixture onto the prepared cookie sheet. Spread it so it’s uniformly even all the way across.
5. Melt the chocolate. While the toffee is cooling in the pan, melt the chocolate chips. Add them to a clean pan and melt them over low heat. Stir occasionally.
The mixture is ready once the chips are melted and the mixture is smooth and liquid.
6. Finish the candy. Score the candy all over with a knife. When it’s time to break it, these will be the break-apart lines.
Then, pour the melted chocolate over the candy. Spread it evenly with a spatula if necessary. Finally, top the chocolate with the remaining half-cup of almonds.
7. Let it cool. Leave the almond roca alone. The chocolate will harden, and the toffee mixture will cool. You can pop it in the fridge if you want it to cool it faster, but you don’t have to.
8. Break it and enjoy! Once the almond roca cools fully, break it along the original score lines. Then, serve it immediately or pop it in the fridge to enjoy later.
Tips for Success
Follow this advice for the best candy:
- Use caution! Hot caramel is incredibly hot. It’s far worse than popping grease or touching a hot pan. So be careful, and don’t be ashamed to wear long sleeves and kitchen gloves if that helps prevent burns.
- Steady as it goes. Keep the temperature steady throughout the whole process. If you increase the heat, it can cause the butter and sugar to separate.
- Let the candy chill. You can store this candy at room temperature for up to 2 weeks. I prefer sticking it in the fridge, though. The texture is better if the candy is slightly chilled.
- Ditch the excess butter. When you pour the mixture into the pan, you may notice excess butter pooling in certain areas. If you do, blot it gently with a paper towel before adding the chocolate.
- Watch the weather. Make the candy on a cool, clear day. The recipe won’t work as well if it’s humid or raining outside. Something about those weather conditions affects the candy-making process.
How to Store
You have several options for storing leftover almond roca. They are as follows:
- Store it at room temperature. Place the candy in an air-tight container with wax paper between each layer. It should last for up to 2 weeks.
- Refrigerate it. Again, place the candy in an air-tight container with wax paper between each layer. The candy should remain fresh in the fridge for up to 3 months.
- Freeze it. Store the candy the same way. (Air-tight container; wax paper between layers.) Just ensure the container is also freezer-safe. The candy should last for 6 months.
Homemade Almond Roca (Easy Recipe)
6
servings20
minutes30
minutes208
kcalThis homemade almond roca is a buttery treat you’ll love! It’s packed with almonds, butter, and milk chocolate chips. Everyone will devour it!
Ingredients
1 pound real butter
2 cups sugar
2 tablespoons light corn syrup
6 tablespoons water
1 cup finely chopped almonds
1 (11-1/2 ounce) bag milk chocolate chips
Instructions
- Heat a large pot over medium heat. Add the butter and let it melt.
- Add the corn syrup, water, and sugar to the pot. Cook the mixture, stirring constantly with a wooden spoon, for about 15 to 20 minutes. When it’s ready, it should be the same color as a brown paper bag. If you have a candy thermometer, check for a reading of at least 290 degrees Fahrenheit.
- Remove the mixture from heat. Then, add half of the almonds. Stir until well mixed.
- Grease an edged cookie sheet with butter. Then, spread the mixture over the cookie sheet. Leave it alone to cool.
- Meanwhile, transfer the chocolate chips to a pan and heat on low heat. Stir gently and continue heating until the chocolate is completely melted and smooth.
- Use a knife to cut lines (“score”) all over the almond butter mixture. After scoring, the individual pieces should be square or rectangular-shaped.
- Pour the still-warm chocolate over the almond mixture. Use a spatula to spread it evenly across the top.
- Sprinkle the remaining half-cup of almonds across the top of the candy. Then, allow it to cool and harden on top.
- Break the candy into pieces along the score marks once the chocolate is fully hardened. Then, you can refrigerate the broken pieces or serve immediately. Enjoy!
What size cookie sheet are we talking about? I need to know asap., please !
Hi Denise! A 9×13-inch or 10×15-inch sheet is a good general guideline. If you don’t have a cookie sheet exactly that size, you can adjust by using a slightly larger or smaller pan, but be mindful of how the thickness of the almond roca might change as a result. Hope this helps!