This homemade almond roca candy recipe is a perfect treat for a homemade gift or dessert to keep in the candy jar! Just a few ingredients and these step-by-step photos help you make this toffee almond chocolate candy!
About 7-9 years ago I used to make almond roca, all the dang time. I was obsessed. It’s the perfect treat that makes enough to give all your family and friends a bite, it’s easy enough if you know what you’re doing. And it’s relatively fast. Same thing with these Peanut Butter Balls and Chewy Caramels Recipe.
The trouble was I was addicted and I ate copious amounts of my homemade Almond Roca. I overdid it, and then I went on a no Almond Roca spell for the last 5 years or so.
I indulged in other sweet almond recipes. Almonds are my favorite whether its amaretti cookies or Bakewell tart.
Today, however, I was sooo ready for some homemade almond roca. You cannot beat the homemade toffee stuffed with almonds, topped with chocolate and more chopped almonds.
Let’s get to the almond roca recipe.
What Is Almond Roca?
Almond Roca is almond buttery toffee dipped or topped with chocolate then rolled or sprinkled with ground almonds. Also known as what heaven tastes like.
What Are the Ingredients for Almond Roca?
- Salted Butter, you can use unsalted butter just add 1/2 Teaspoon of Salt
- Granulated Sugar
- Pure Vanilla Extract, only the good ol’ real stuff!
- Baking Soda, I learned this trick from Heather at Browned Butter Blondie– the baking soda just helps aerate the toffee giving it a lighter texture.
- Roasted Sliced, Chopped, or Slithered Almonds- for the toffee filling I use whatever type of almonds I have on hand. Just make sure you toast the almonds for the best flavor.
- Dark Chocolate, finely chopped, you could use milk chocolate, I just prefer the dark with the sweet toffee.
- Roasted Sliced or Finely Chopped Almonds- for the top of the almond roca I like to use finely chopped almonds, you get that extra almond kind of dust that I think looks iconic to almond roca.
How to Make Almond Roca?
My first piece of advice for making any kind of homemade candy is to make it when you can dedicate yourself solely to the candy making. You need to be stirring the candy constantly or you risk it not turning out properly, this is not a forgiving recipe.
Place a piece of parchment paper on a cookie sheet and lightly butter the parchment, set aside.
If your almonds are not toasted I would toast them and chop them now, by placing them in a single layer on a large baking sheet and baking at 300F/149C for 10 minutes. You need all elements of the recipe ready to go otherwise you risk the candy not setting up properly. Make sure the chocolate is finely chopped.
In a large bottomed heavy pot add the butter, sugar, and vanilla extract and cook over medium-low heat. Do not increase the heat, you want the butter and sugar to melt evenly, once the sugar has melted completely, and the mixture is evenly combined increase the heat to medium, not high.
Using a whisk mix everything constantly. Depending on how large your pot is, this process will take anywhere from 5-15 minutes. The mixture will start to bubble and thicken up and slowly change color.
Use an instant-read thermometer or candy thermometer to keep checking the temperature of the toffee. I use my Thermapen MK4.
Once the temperature has reached 295F/ 146C take-off of the heat and whisk in the baking soda. Once the baking soda is fully combined add the toasted almonds.
Pour the toffee onto the prepared pan and use an angled spatula to spread it into an even layer.
Immediately sprinkle the chopped chocolate evenly over the toffee, you could take a piece of foil and “tent” the baking tray to help the steam stay in and melt the chocolate or what I do is place the baking sheet in the oven and turn the oven on to preheat, while the oven is warming and blowing warm air that will melt the chocolate in less than 5 minutes.
Use another angled spatula to spread the chocolate then sprinkle with chopped toasted almonds pieces.
Let the almond Roca set up for 1 – 2 Hours. You can put it in the fridge to speed up the process but I suggest letting it cool at room temperature for at least 1 hour to prevent the chocolate from blooming, and turning white, it will still taste good, the chocolate will just end up with white streaks.
Break into pieces and store in an air-tight container for up to a week.
Can you Freeze Homemade Almond Roca?
Yes. For the first two hours of freezing let the almond roca sit in a single layer, the pieces not touching. You don’t want the pieces to freeze together, then you can’t just take a piece out at a time.
Let the frozen almond roca thaw at room temperature for 1-2 hours before eating.
Why Does Butter Separate When Making Toffee?
There are a few things you can do to prevent the butter from separating when making toffee, follow these tips to help ensure you make the best toffee.
- Use a thick, heavy-bottomed pot. This helps ensure the pan is heating evenly throughout the pan.
- Constantly stir the toffee, do not walk away and stop stirring even for 30-seconds.
- Do not change temperatures drastically, for example, don’t up the stove to high heat to try and cook the toffee quicker.
Craving more toffee?
- Sticky Toffee Pudding
- Toffee Sprinkle Banana Bread
- Kahlua Toffee Truffles
- Mascarpone Chocolate Toffee Cookie Bars
Please let me know if you make this Almond Roca Recipe by leaving a review below!
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This homemade almond roca candy recipe is a perfect treat for a homemade gift or dessert to keep in the candy jar! Just a few ingredients and these step-by-step photos help you make this toffee almond chocolate candy!
Ingredients
- 8oz (1 Cup) Salted Butter
- 200 Grams (1 Cup) Granulated Sugar
- 1 Teaspoon Pure Vanilla Extract
- 1 Teaspoon Baking Soda
- 5oz (1 Cup) Roasted Sliced, Chopped, or Slithered Almonds
- 9oz (1 1/2 Cups) Dark Chocolate, finely chopped
- 2.5oz (1/2 Cup) Roasted Sliced or Finely Chopped Almonds
Instructions
- Place a piece of parchment paper on a cookie sheet and lightly butter the parchment, set aside.
- If your almonds are not toasted I would toast them and chop them now, by placing them in a single layer on a large baking sheet and baking at 300F/149C for 10 minutes. You need all elements of the recipe ready to go otherwise you risk the candy not setting up properly. Make sure the chocolate is finely chopped.
- In a large bottomed heavy pot add the butter, sugar, and vanilla extract and cook over medium-low heat. Do not increase the heat, you want the butter and sugar to melt evenly, once the sugar has melted completely, and the mixture is evenly combined increase the heat to medium, not high.
- Using a whisk mix everything constantly. Depending on how large your pot is, this process will take anywhere from 5-15 minutes. The mixture will start to bubble and thicken up and slowly change color. Use an instant-read thermometer or candy thermometer to keep checking the temperature of the toffee. Once the temperature has reached 295F/ 146C take off of the heat and whisk in the baking soda. Once the baking soda is fully combined add the toasted almonds. Pour toffee onto the prepared pan and use an angled spatula to spread it into an even layer.
- Immediately sprinkle the chopped chocolate evenly over the toffee, you could take a piece of foil and “tent” the baking tray to help the steam stay in and melt the chocolate or what I do is place the baking sheet in the oven and turn the oven on to preheat, while the oven is warming and blowing warm air that will melt the chocolate in less than 5 minutes. Use another angled spatula to spread the chocolate then sprinkle with finely chopped toasted almonds pieces.
- Let the almond roca set up for 1 – 2 Hours. You can put it in the fridge to speed up the process but I suggest letting it cool at room temperature for at least 1 hour to prevent the chocoalte from blooming , and turning white, it will still taste good the chocolate will just end up wtih white streaks.
- Break into pieces and store in an air-tight conatiner for up to a week.
Keywords: almond roca, almond toffee, toffee recipe
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