Make a batch of Homemade Almond Roca for parties, cookie trays, or gift-giving. They’re absolutely scrumptious, impressive, and easy to make.

When my brother and I were Littles, we often savored our gold-foil wrapped Almond Roca by the fistful. We loved finding those happy pink canisters in our kitchen.

To this day, it’s anybody’s guess whether all those chocolate covered toffee treats were gifted to us by Mom’s friends or if she secretly stashed our pantry with them herself.

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Either way, that pretty much started a long term friendship with the chocolatey, crunchy, highly addictive Almond Roca. 💓

Few goodies are more impressive or appreciated than a container of homemade Almond Roca gifted to your favorite people.

These homemade Almond Roca are easy and every bit as scrumpt-dee-licious as the ones you buy off the shelf. The varied shapes and sizes of your homemade version makes it super fun for munching during the holidays.

Wrap ’em up, tie some ribbons, and generously share the love.

Or keep them for all the sweet tooth emergencies that happen in real life. Roca on.

Homemade Almond Roca

Homemade Almond Roca toffee chocolates are absolutely scrumptious. They’re crunchy, chocolatey, and taste just like the original pink canister ones you’ve loved since childhood. Perfect for gift-giving or holiday party trays.

Author: Chew Out Loud
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Yield: 2 lbs
Category: dessert, candies

Ingredients

2 cups light brown sugar, packed
2 cups (4 sticks) salted butter
1 1/2 cups roasted and salted almonds, coarsely chopped
2 cups milk chocolate chips
1 tsp vegetable oil
Special equipment: Candy thermometer

Instructions

In a heavy saucepan over medium heat, add brown sugar and salted butter. Stir often for 3-4 minutes, or until mixture is bubbly and thick (candy thermometer registers 280F)
Immediately remove from heat once thermometer hits 290F. Add 3/4 cup almonds to the mixture and stir to combine well. Pour evenly into a rimmed 18×13 baking sheet, using the back of a wooden spoon to smooth evenly into the pan. Work quickly here, as mixture thickens and sets quickly.
While toffee cools, set a heavy pot over low heat. Add chocolate and oil, stirring until just barley melted through. Use a rubber spatula to transfer melted chocolate evenly on top of toffee layer, taking care to smooth the surface. Sprinkle remaining chopped almonds evenly over the warm chocolate layer.
Chill in fridge for a couple of hours to cool completely. Once fully set, carefully cut the toffee into pieces with a sharp knife. Homemade Almond Roca keep well in airtight container for a couple of weeks at room temp.

Source: Chew Out Loud