DIY Almond Roca: Candy Jar Gold You Can’t Resist

Name: DIY Almond Roca: Candy Jar Gold You Can’t Resist
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Lots of Pieces
Cuisine: American
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

By Elizabeth Waterson // Dec 10, 2019 (Updated Dec 29, 2025) // 40 Comments

Jump to Recipe· 4.1 from 14 reviews

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This homemade Almond Roca is buttery, crisp, and ridiculously easy, all made in one pot. A sugar‑butter toffee base loaded with roasted almonds is poured out, topped with dark chocolate and more almonds, then chilled until firm. With just a few ingredients and about 30 minutes, you'll have that classic snap-and-crunch everyone loves.

bowl full of almond roca candy next to a cup of coffee

About 7-9 years ago I used to make a batch of this 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, basically the same as English toffee, spell for the last 5 years or so. Almond Roca is a name brand of English toffee here in the States.

I indulged in other sweet almond recipes. Almonds are my favorite whether it's amaretti cookies, almond flour brownies, or Bakewell tart.

Today, however, I was so ready for some homemade almond Roca. You cannot beat the homemade toffee stuffed with almonds, topped with chocolate, and more chopped almonds.

table with a bowl of almond roca recipe, cups of coffee, and a bowl full of toasted almonds and chocolate

What You'll Need: Butter, Sugar, Almonds & Chocolate

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. You could even get creative and do mixed nuts. On top of the almond rocca I like sliced almonds but you can use chopped.
Dark Chocolate. Topping with dark chocolate while the toffee's hot creates a glossy shell that cracks beautifully, chips just didn't melt as evenly but you can use them.

If you love almonds don't miss my almond chocolate chip cookies, almond flour brownies or almond raspberry shortbread bars.

And if you love nuts and chocolate try my chocolate salami recipe too!

Bubble Up the Buttery Toffee

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.

butter on a paper towel spread on to a parchment lined pan — Place a piece of parchment paper on a cookie sheet and lightly butter the parchment.

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.

small bowls with chocolate pieces, baking soda, and almond slices — Get all elements of the recipe ready to go otherwise you risk the candy not setting up properly.

sugar and butter melted together in a large pot — Melt the butter, and sugar and cook over medium-low heat. And cook slowly.

butter toffee bubbling in a large pot — Using a heatproof whisk or wooden spoon mix everything constantly. The mixture will be boiling, bubble and thicken up and slowly change color.

hand holding an instant read thermometer into butter toffee — 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 take the pot off of the heat and whisk in the vanilla extract, be careful as it will bubble up then mix in the baking soda. Once the baking soda is fully combined add the toasted almonds.

butter toffee being spread out on a parchment lined baking sheet — Pour the hot toffee onto the prepared pan and use an angled spatula to spread it into an even layer.

hand with an offset spatula spreading chocolate on top of toffee — Sprinkle the chopped chocolate evenly over the toffee to melt then spread into an even layer.

almond roca in one big piece on a baking sheet — Use another angled spatula to spread the chocolate then sprinkle with chopped toasted almond pieces.

Once its cooled you have a perfect homemade almond roca!

This is a perfect homemade Christmas gift for the holiday season. I love giving homemade gifts to my close family and friends. As it's naturally gluten-free, and you could use dairy-free chocolate, it is a great gift for lots of people! So are my Oreo Truffles!

almond roca pieces in a large white bowl

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

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★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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