Homemade Almond Roca
Almond Roca has always been one of my favorite childhood treats, so I’m beyond excited to share this recipe with you! After lots of testing, I’ve perfected the ultimate sweet, buttery, crunchy, chocolatey, and nutty toffee—it tastes just like the store-bought version… or even better! See the post for tips, tricks, step-by-step photos, and fun variations to make it your own!
Servings 20 servings
Ingredients
- Candy Thermometer
- 2 cups raw unsalted whole almonds
- 1 pound (4 sticks) unsalted butter, cubed
- 2 1/2 cups granulated sugar
- 1 cup water
- 1/4 cup light corn syrup
- 1 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips
Instructions
- Roast Almonds: Line a half-sheet pan (18×13) with parchment paper or aluminum foil. Add almonds and spread them out evenly. Roast in the oven at 350°F for 5-7 minutes, until toasted.
- Chop Almonds: When cool enough to handle, transfer to a food processor to chop finely. Add half of the almonds to the pan and spread them into an even layer (they should cover the pan).
- Combine Toffee Ingredients: In a large Dutch oven/stockpot (NOT a saucepan, or it will overflow), add the butter, sugar, water, corn syrup, and salt. Attach a candy thermometer (this is the one I use) to the side of the pan without touching the bottom.
- Make Toffee: Bring to a boil over medium-high heat, then reduce to medium heat to simmer, stirring CONSTANTLY until the temperature reaches 295°F on your candy thermometer, about 15-20 minutes. Watch the temperature closely as it approaches 275; you don’t want it to burn.
- Spread Toffee: As soon as the toffee reaches 295°F, stir in the vanilla, then pour over the prepared almonds and immediately spread evenly with a spatula (work quickly because the toffee will set and become difficult to spread).
- Add Chocolate: Immediately sprinkle with the chocolate chips; let them stand for 2-3 minutes, until the chips are shiny and melty enough to spread. Spread the chocolate evenly over the toffee using an offset spatula.
- Add Almonds: Immediately sprinkle with the remaining chopped almonds, then lightly press the almonds down with your hand.
- Break Into Pieces: Let it cool completely at room temperature for 2 to 3 hours before breaking it into pieces. You’ll know it’s ready when the chocolate is no longer shiny or tacky, and the almond roca is firm and snaps cleanly. If you’re in a hurry, you can pop the tray in the fridge for 20–30 minutes, but letting it cool at room temperature gives the best texture.