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Homemade Almond Roca

Make a batch of Homemade Almond Roca for parties, cookie trays, or gift-giving. These toffee candies are absolutely scrumptious, impressive, and easy to make.

homemade almond roca, toffee candy, toffee candies
Homemade Almond Roca is perfect for sharing.

Homemade Almond Roca is a holiday classic that brings us back to childhood

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

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

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

almond-roca

Vary the shapes, sizes, and look of your Almond Roca for the fun of it

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 amazingly delicious as the ones you buy off the shelf.  The varied shapes and sizes of your homemade toffee candies makes it super fun for munching during the holidays.

Homemade almond roca uses Only 6 ingredients

  • Light brown sugar – pack it in tight
  • Salted butter – you’ll need 2 cups (or 4 sticks.) While you’re doling out the butter, remind yourself it’s a special occasion
  • Roasted and salted almonds, coarsely chopped – if you can put them in the oven for a quick fresh roast (take care not to burn, of course) then you’ll be massively rewarded with a wonderful nutty aroma
  • Milk chocolate chips – you can technically use semi-sweet or dark chocolate, but milk chocolate simply tastes best in these crunchy/chewy toffee candies
  • vegetable oil
  • Special equipment: Candy thermometer – now’s the time to invest in one, if you don’t have one already. Use it to make this unbelievable 4-Ingredient salted caramel as well.

homemade almond roca, toffee candy, toffee candies

Almond roca chocolates are perfect for parties, gifts, and keep well

Wrap ’em up, tie some ribbons, and generously share the love. Bonus: you can absolutely make them ahead of time, wrap them up, and they stay deliciously ‘n delightfully crunchy for several weeks at moderate room temp. They also freeze well for those holiday-treat-emergencies. They’re perfect for sharing any time of year.

More to make and eat:

Try this 4-Ingredient Salted Caramel

 

Homemade Almond Roca

4.63 from 24 ratings
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.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 40

Ingredients  

  • 2 cups light brown sugar, packed
  • 2 cups salted butter
  • 1 ½ cups roasted and salted almonds, coarsely chopped
  • 2 cups milk chocolate chips
  • 1 tsp vegetable oil
  • Special equipment: Candy thermometer

Instructions

  • Stir: 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)
  • Combine and Pour: 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 18x13 baking sheet, using the back of a wooden spoon to smooth evenly into the pan. Work quickly here, as mixture thickens and sets quickly.
  • Melt and Layer: 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 and Cut: 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.

Notes

Homemade Almond Roca can be kept airtight at moderate room temp for several weeks, as they keep very well. They can also be frozen for a longer period of time and defrosted at room temp for holiday (any day) treat emergencies 🙂 
If you enjoyed this recipe, please come back and give it a rating ♡

Nutrition

Calories: 196kcal | Carbohydrates: 16g | Protein: 1.9g | Fat: 14.5g | Saturated Fat: 7.7g | Trans Fat: 0.4g | Cholesterol: 26.3mg | Sodium: 82.5mg | Fiber: 1g | Sugar: 14.3g
Course: candies, Dessert
Cuisine: American
Diet: Vegetarian
Method: Stovetop

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Recipe Rating




54 comments

    • marjan

    hello i want to make that recipe but i need them in gram ingerienten do you need in gram for me plz

    • Meg E.
    • 5 stars

    This recipe was perfect! It took me a while to get the temperature of the butter & sugar up to 280 but it eventually got there. I tried the cocoa powder on top of the toffee since I read some other reviews and that worked great for me. The end result was perfect and tastes exactly like almond roca! I

      • chewoutloud

      So happy you liked this, Meg! 🙂

    • Cynthia

    Hello! I haven’t made something like this before. Is the toffee to be directly spread onto the cookie sheet/jelly roll pan, or could parchment be used? If I anchored the paper with something like dabs of butter in the corners, so that the toffee wouldn’t slide around while I’m spreading it, would that work? Thanks!

      • chewoutloud

      Cynthia, I spread toffee directly onto pan, as it’s easiest to work with. They typically remove from pan just fine, once cooled/chilled. Enjoy 🙂

    • Bee

    Mine turned out chewy? Didn’t let mixture boil long enough? Taste wonderful still

      • chewoutloud

      Correct, Bee, the mixture probably didn’t reach the temp it needed for the “hard candy” stage. Try using a candy thermometer for great results. Glad you liked them still 🙂

    • Kristin Ledyard

    I’m having problems with this recipe. Can you help me. It burns before it gets too 280.

      • chewoutloud

      I wonder if you can try a new thermometer, as it shouldn’t burn at 280F. You can also turn down the heat for a low-slow climb, if your burner runs hot. Watch carefully; once it’s bubbly/thickened, it’s ready to go. Hope you can give it another shot with good success! 🙂

    • Thomas Olenik
    • 3 stars

    Made this recipe twice and both times the chocolate separated from the caramel bottom. Not sure why this happens Taste is good but not much point in having a plate full of separated scraps. Perhaps someone with more candy knowledge than I can comment.

      • Bechi

      Sprinkle cocoa powder on the toffee to coat the grease from the butter that sometimes separates the chocolate. I like to put some almonds in between too.

        • chewoutloud

        So happy you liked these! Great idea with the cocoa powder 🙂

    • Edra Benitez

    Is the sugar and butter supposed to be chewy? I’m wondering if I did it wrong. On the pictures it looks hard. Though they are super delicious. Can you please tell me the right texture of the sugar after the outcome? I don’t have candy thermometer just followed the instructions. Thanks!!

      • chewoutloud

      Hi, Edra! 🙂 The finished treats should have a texture just like the store-bought toffee candies (Almond Roca)…crispy, nutty, buttery. It’s crunchy, not really chewy. A candy thermometer will definitely ensure you have the right outcome. So glad you like the recipe! Thanks for coming over 🙂

      • Thomas

      If your temperature does not come up to 280 your caramel will be chewy rather than more brittle as it should be.

    • Jenny

    Can I use white sugar in place of brown sugar? I could add molasses if necessary for scientific purposes. I cannot get good brown sugar (Or corn syrup) where I live.

      • chewoutloud

      Jenny, you can try the white sugar. There may be a little flavor and/or texture difference, but should still turn out delicious.

    • Andrea

    By the time my thermometer read over 250 the sugar and butter had separated. I haven’t tried it yet but the sugar has gone really hard and I poured off a whole almost cup full of butter that was floating on the top. I’m not sure what went wrong. It took so long to get to 280 degrees!

      • chewoutloud

      I’m wondering if you would be able to try a different thermometer? If sugar went really hard, it sounds like the temp got much too high. Let me know if you’re able to try it using a new thermometer. Thanks for coming over, Andrea! 🙂

    • C. Paquette
    • 5 stars

    Fantastic recipe! My first attempt and it was a success! I followed the recipe exactly except I used 1 cup golden sugar and 1 cup dark brown sugar. The only issue I had was when I used a knife to cut it, the chocolate separated from the toffee. I strongly advise to use your hands to carefully break it up to barks. I highly recommend this recipe and I will definitely make this again and again! Thanks for sharing and Merry Christmas!!

      • chewoutloud

      Yipee!! So so happy it was successful and you liked it 🙂 🙂 You’re so welcome and Merry Christmas!

    • Saudagar Hartanah

    Almond! i like it when it mixed with caramel. sooo delicious

    beli rumah

    • Jenni LeBaron
    • 5 stars

    I grew up eating almond roca for each holiday so I’m thrilled to see this recipe so I can make it myself at home! This looks simple and delicious to make!

      • chewoutloud

      It’s funny how many of us grew up munching on Almond Roca over the holidays! 🙂 🙂

    • Constance Smith
    • 5 stars

    Almond Roca is one of my favorites! I’ve never thought about making it before though! I’ll definitely be checking out this recipe!

      • chewoutloud

      They’re super easy and one batch can go a long way. Thanks, Constance!

    • Cathleen @ A Taste of Madness
    • 5 stars

    I tried almond roca for the first time last year, and I am addicted! Need to try it at home sometime!!

      • chewoutloud

      Yes, they are so worth it! 🙂

    • Deborah
    • 5 stars

    Wow I was just looking for an almond roca recipe that I could easily veganize for my blog. I love this one! Thanks for sharing.

      • chewoutloud

      Oh, you absolutely can do that! You’re so welcome, Deborah!

    • Jacqui Debono
    • 5 stars

    This is new to me, but me and the kids were looking for an easy and delicious recipe to make to hand out to the neighbours. This is just the thing!

      • chewoutloud

      They will love you for it, Jacqui! And your kiddos, too 😉 Enjoy and happy treat-making! 🙂

    • Jere Cassidy
    • 5 stars

    I admit I have a sweet tooth and love almond roca. Your recipe looks so simple I know I will be making this.

      • chewoutloud

      Yay, can’t wait for you to taste them!

      • Angelica Martinez

      My 9 year old daughter and I love making this recipe to share.

        • chewoutloud

        So glad you guys love it, Angelica 🙂 🙂 🙂

    • Amanda
    • 5 stars

    Oh, I love almond roca! It’s one of my favorite candies to enjoy around the holidays, and this will make the perfect gift. Thanks for sharing!

      • chewoutloud

      You’re so welcome, Amanda!

    • Zoe
    • 5 stars

    This was by far the easiest recipe to follow for almond roca out of any I was able to find on the net! It was also super easy to make and I can’t wait to try it…it’s just cooling now.. but looks amazing! Thanks 🙂

      • chewoutloud

      Zoe, I’m sure you’ve taken that irresistible bite by now 😉 So glad you made this recipe, and thanks for back to let us know! Glad you liked it!

    • Beastman Hamilton

    Can you use unsalted butter?

      • chewoutloud

      Yes, but I would add an additional dash of salt to make up for it. Enjoy!!!!

        • Mary Cookson

        Hi, I have just one little time saving hint. Just sprinkle the chocolate on the hot candy and it will quickly melt so you can spread it evenly over the candy. Been doing this for years.

          • chewoutloud

          Wonderful, Mary, thank you!

        • Cheryl
        • 5 stars

        I have made this several times now and my family loves it. I use triple the amount of almonds. We like a little chocolate and toffee with our nuts!
        I do sprinkle cocoa powder on the toffee before pouring the layer of chocolate and it does seem to keep the chocolate from separating from the toffee.

          • chewoutloud

          So happy you all like this so much. Loving the cocoa idea 🙂

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