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! Follow along for tips, tricks, step-by-step photos, and fun variations to make it your own!
Why you’ll love This Almond Roca Recipe
Foolproof toffee base: Inspired by my mother-in-law’s classic toffee recipe, this one uses corn syrup, butter, sugar, and water in perfect proportions so the chocolate and butter never separate.
Perfectly cooked every time: The candy thermometer ensures your toffee reaches the ideal hard-crack stage without guesswork.
Quick, effortless almonds: A food processor chops them in seconds!
Balanced, flavorful touch: Toasted almonds, A pinch of salt, and a splash of vanilla elevate the toffee, flavors often missing in other recipes.
Melty chocolate: Using high-quality chocolate chips and letting them rest for a couple of minutes creates an effortless, melty chocolate layer.
Almond Roca Ingredients
Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):
Almonds: Use raw, unsalted whole almonds.
Semi-sweet chocolate chips: Use high-quality chocolate chips like Guittard or Ghirardelli—they melt more smoothly and evenly because they contain a higher cocoa butter content, which prevents seizing and gives a silky coating.
Unsalted butter: The rich, buttery base of the toffee; cubing ensures it melts evenly without scorching. Use unsalted so we can control the amount of salt added to the recipe.
Sugar: Granulated sugar is used instead of brown sugar because it melts cleanly and creates the hard, crisp texture essential for classic toffee, whereas brown sugar’s moisture would make the candy soft and chewy.
Water: Helps dissolve the sugar and corn syrup for a smooth, glossy toffee and ensures even cooking.
Corn syrup: Keeps the sugar from crystallizing and prevents the toffee from separating—a key step for a foolproof batch.
Salt: Enhances the buttery sweetness and balances the chocolate. Use table salt and not kosher salt.
Vanilla extract: Adds depth and warmth. Use quality extract for the best flavor.
How to MAke Almond roca
Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
Step 1: 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.
Step 2: 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).
Step 4: Make Toffee. Bring to a boil, then reduce to a simmer, stirring CONSTANTLY for 15-20 minutes until the temperature reaches 295°F on your candy thermometer.
Step 5:Spread Toffee. As soon as the toffee reaches 295°F, stir in the vanilla, then pour it over the prepared almonds and immediately spread evenly with a spatula.
Step 6: 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.
Step 7: Add Almonds. Immediately sprinkle with the remaining chopped almonds, then lightly press the almonds down with your hand.
Step 8: Cool and 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.
TIPS for Almond roca Candy
Use a large, heavy-bottomed pan like a Dutch oven so the sugar cooks evenly and doesn’t scorch or bubble over.
Stir constantly once the butter has melted to prevent burning and maintain a smooth emulsion. Take care you reach all corners of the pot, including under the thermometer.
Don’t rush the heat; medium heat gives the most control and prevents separation.
Prep the ingredients first: Chop the nuts and have the chocolate ready before you start—this toffee sets quickly, and you won’t have time to step away to prep.
Use a candy or deep-fry thermometer (this is the one I use) to make this recipe foolproof. Using a thermometer to cook the toffee to the correct temperature solves all problems—like butter separating or the toffee not setting.
Work quicklyto spread the toffee once it reaches temp — it firms up quickly.
Break into pieces only after fully set. It’s helpful to lift the foil or parchment from the pan to separate the almond roca.
Roca Almond Candy variations
Nut Variations: Swap the almonds with your favorite nuts — pecans, walnuts, macadamias, hazelnuts, or pistachios — each adding its own delicious twist.
Chocolate Variations: Give your roca a fun chocolate twist by using dark for a rich, slightly bitter contrast, milk for a kid-friendly classic, or white for a sweet, creamy variation. You can even swirl two chocolates together for a gorgeous marbled finish.
Orange Roca: Mix in 1 teaspoon of orange zest for bright citrus notes.
Maple Roca: Add ½–1 teaspoon of maple extract to the toffee.
Coconut Roca: Mix toasted coconut into it or sprinkle it on top.
Peppermint Roca: Sprinkle crushed candy canes over the melted chocolate.
Mix on a tray with other holiday candies (peppermint bark, fudge, chocolate peanut clusters, toffee, chocolate covered pretzels, chocolate pretzel bark).
Add it to a Christmas cookie tray as the crunchy, buttery element.
Arrange pieces in mini cupcake liners for a cleaner, individual presentation.
Serve on a dessert charcuterie board with nuts, dried fruit, truffles, and cookies.
Crumble over ice cream, brownies, cheesecake, or yogurt.
Fold pieces into cookie or brownie batter (so good!).
Package incellophane bags, tins, or mason jars.
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Candy Thermometer
2cupsraw unsalted whole almonds
1pound (4 sticks)unsalted butter,cubed
2 1/2cupsgranulated sugar
1cupwater
1/4cuplight corn syrup
1teaspoonsalt
1/2teaspoonvanilla extract
2cupssemi-sweet chocolate chips
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.
