Homemade Almond Roca
Almond Roca is the ultimate sweet and salty candy with buttery toffee, crunchy nuts, and rich chocolate! This copycat recipe tastes just like the iconic brand but costs a fraction of the price and makes enough to share (or keep all to yourself).
Let’s clear something up first. Almond Roca is the name brand of a toffee candy that started in Tacoma, Washington. It’s one of those things that is called by the brand name even if it’s not. Like Kleenex, or Q-tip. I digress…
The combination of buttery toffee, toasted almonds and pecans, and rich dark chocolate creates layers of texture and flavor that make me forget what it’s called because it’s so delicious!
Don’t freak out when the thought of making homemade toffee scares you. You just need a little patience, some dedicated time in the kitchen, and a love of making sweets to share. I have a very easy recipe and it tastes just like the name brand. But cheaper!
Once you make this recipe once, you will be hooked. It’s perfect for gift giving, you can make it with your favorite ingredients, and lasts a long time! This is one of those edible gifts that everyone loves to receive like my mom’s homemade caramel corn, my Ma’s spiced nuts, and these copycat Snacky Clusters!
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Chocolate – I like to use dark chocolate for this to balance out the sweetness but you can also use milk or semi-sweet chocolate. Just be sure to use a high quality chocolate for baking not a regular candy bar.
- Butter – Always use a high quality unsalted butter. The store brands can contain extra water which can keep your candy from setting up correctly.
- Corn syrup – Use the light Karo syrup for this recipe.
- Sugar – White granulated sugar. I haven’t tested this with brown sugar or sugar alternatives like raw or turbinado sugar.
- Nuts – Almonds are the name of the game like the name suggests but I also use toasted pecans for the top. Substitute your favorite nuts if you like something different.
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How To Make Homemade Almond Roca Candy
- Chop the chocolate bar into smaller pieces and melt over low heat in a double boiler or microwave in 30 second intervals. Prepare a half sheet pan by spraying non-stick spray or use a small amount of butter to cover the bottom and inside of the pan.
- In a medium size, heavy bottom saucepan, add the butter and place heat on medium heat. Once the butter has started to melt add the sugar and water. Continue cooking until butter is fully melted and sugar is dissolved.
- Add the chopped almonds and salt to the mixture. Using a candy thermometer, cook while constantly stirring, until the temperature reaches 300F. The mixture will be a warm amber color.
- Once toffee reaches 300 degrees, remove from heat and stir in the vanilla extract. Carefully pour hot toffee mixture into the prepared pan and spread evenly. Pour the melted chocolate directly over the toffee and spread evenly.
- Sprinkle chopped pecans over the top and allow to cool and set up on counter for about 2 hours.
- Break the toffee into bite size pieces and store until ready to enjoy.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage
Keep the almond roca in an airtight container at room temperature for up to 2 weeks. If you need to keep it longer, freeze it for up to 3 months.
Just layer it between pieces of parchment paper or wax paper to keep it from sticking to other pieces.
Helpful Tips
To make sure the candy hardens, cook until the candy thermometer reaches 300F. I like to use a digital one so the temperature is more accurate. Be sure not to allow the tip to touch the bottom of the pan or you will get a false temperature reading.
Do not make this on humid days. Just like baking at high altitudes changes the way baked goods rise, humidity will keep your candy from setting up correctly and leaving it sticky and tacky.
Toast the nuts, whatever you decide to use, to bring out the nutty flavor. When you toast them they release their own natural oils which make them taste and smell even better!
If the chocolate layer doesn’t stick to the toffee layer, you can sprinkle it with cocoa powder or powdered sugar before adding the chocolate. This will help to absorb any excess oil so the chocolate can stick.
Tools I Love Use
- A candy thermometer is a must. I love this one because it has a large display so I can read it and a clip to attach it to the pot so it doesn’t hit the bottom.
- Use a heavy bottom pot for even heating. I love a cast iron pot with enamel coating. They heat evenly and are easy to clean.
- A heat proof whisk that you need to stir the toffee while it’s cooking.
- Melting chocolate is easier with a double boiler pot. This one has a pour spout which makes it amazing when spreading chocolate.
Frequently Asked Questions
They are basically the same thing. Almond Roca is the name of a specific brand of toffee candy sold.
I know what you’re thinking! You don’t want to use it but sometimes you just need things to come out right. It is a sweet treat and if I am taking the time to make it I want it to come out right. Using corn syrup helps to make the toffee harden and not have a gritty texture.
Recipe Tips & Tricks
- Chocolate choice – Use chocolate with low cocoa butter content (Trader Joe’s Belgian works great). Choose dark, milk, or semi-sweet chocolate.
- Weather matters – Avoid making on humid or rainy days as moisture prevents toffee from setting and hardening properly.
- Reach hard crack – Cook toffee to exactly 300°F (about 20-30 minutes) until it turns warm amber color for proper snap. Don’t try to cook it too fast by doing it on really high heat. This will cause the butter to separate and the candy won’t set up.
- Save your teeth – Frozen toffee should be allowed to thaw for a little bit or you might break a tooth.
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Skip buying the expensive candy and make this Almond Roca at home. With just a few ingredients and a little bit of patience, you will have delicious toffee with that buttery flavor and that snap when you break it.
Almond Roca
Ingredients
- 1 pound chocolate bar I use Dark Chocolate
- 4 sticks butter
- 2 cups granulated sugar
- ½ cup water
- 2 tablespoons light Karo syrup
- ½ teaspoon Sea salt
- 1 teaspoon Vanilla extract
- 2 cups almonds toasted, chopped
- 1 cup pecans toasted, chopped
Instructions
- Chop the chocolate bar into small pieces and melt over low heat in a double boiler or microwave.
- Prepare a half sheet pan (cookie sheet) with non-stick cooking spray, butter, or use a silicone baking mat.
- In a medium size, heavy bottom saucepan, add the butter and place over medium heat.
- Once the butter has started to melt add the sugar, corn syrup, and water.
- Continue cooking until the butter is fully melted and the sugar is completely dissolved.
- Stir in the chopped almonds and salt. Insert the candy thermometer.
- Continue to stir and cook until the mixture reaches 300 degrees. This can take between 20 – 30 minutes. Be sure to keep a close watch on it.
- This is the “hard crack” stage. The mixture will turn a warm amber color.
- Once toffee reaches 300 degrees, remove from heat and add the vanilla extract and stir in.
- Carefully pour hot toffee mixture into the prepared pan and spread evenly.
- Pour the melted chocolate directly over the toffee and spread into an even layer.
- Sprinkle chopped pecans all over the top of the chocolate.
- Allow to cool and set up on counter for about 2 hours.
- Break the toffee into bite size pieces.
Notes
- Chocolate choice – Use chocolate with low cocoa butter content (Trader Joe’s Belgian works great). Choose dark, milk, or semi-sweet chocolate.
- Weather matters – Avoid making on humid or rainy days as moisture prevents toffee from setting and hardening properly.
- Reach hard crack – Cook toffee to exactly 300°F (about 20-30 minutes) until it turns warm amber color for proper snap. Don’t try to cook it too fast by doing it on really high heat. This will cause the butter to separate and the candy won’t set up.
- Save your teeth – Frozen toffee should be allowed to thaw for a little bit or you might break a tooth.
Nutrition
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