Almond Roca
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My homemade Almond Roca recipe uses only 4 ingredients and needs NO baking! It’s a foolproof copycat recipe!
I think Almond Roca is the most underrated candy. Blame the candy makers, not the candy. How come it’s virtually MIA outside of the holiday season?
My Almond Roca-style recipe is better than the classic in my book. That’s because I make a real toffee that doesn’t rely on corn syrup. Pair that with crunchy almonds and a thick layer of chocolate, and you’ve got a dessert my partner and family can’t stop eating.
Table of Contents
Arman’s recipe highlights
- Made with 4 ingredients. I can’t claim this is ‘healthy’; however, it is made with butter, sugar, chocolate, and almonds. Nowadays, that’s a big deal!
- Fun to customize. Since you’re the chef, you can use whatever nuts or chocolate you want. You can even make it vegan or add different mix-ins.
- Not just for the holidays. Almond Roca is usually reserved for holiday gift-giving, but once you learn to make it from scratch, you’ll always find an excuse to make it.
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Butter. I recommend using unsalted butter from a block over a spread or tub. Those usually contain added water, which can make the toffee greasy or grainy.
- Sugar. I tested white sugar and light brown sugar, and white sugar made the toffee snappier.
- Chocolate chips. Use good-quality chocolate chips or a chopped chocolate bar. I like semi-sweet chocolate chips or dark chocolate to balance the toffee’s sweetness, though my partner does love it with milk chocolate.
- Chopped almonds. Raw, unsalted almonds. Roughly chop them for added texture. If you do prefer a more toasty flavor, you can use oven-roasted almonds. Other nuts will also work.
How to make Almond Roca
Step 1- Add the almond layer. Line a small square pan or baking sheet with parchment paper and spread 1/4 cup of the chopped almonds over the bottom.
Step 2- Make the toffee. Melt the butter and sugar in a small saucepan over medium heat. Stir regularly until the mixture reaches a low boil, and place the candy thermometer in the center of the pot. Stir every 30 seconds until the thermometer reads 300F (the ‘hard crack stage’), then remove it from the heat.
Step 3- Add the toffee layer. Stir continuously to keep the butter and sugar from separating. I tend to do way more than I think, and it helps. Pour the mixture onto the lined cookie sheet in an even layer and let it sit for 5 minutes.
Step 4- Add chocolate layer. After 5 minutes, sprinkle the chocolate chips on top. Cover the sheet pan with foil and let sit for 5 minutes. Then, remove the foil and use an offset spatula to spread the chocolate evenly over the toffee. Top with remaining almonds.
Step 5- Chill. Refrigerate for at least 2 hours or overnight. Once set, use a sharp knife to slice it into pieces.
Arman’s recipe tips
- Don’t worry about getting even slices. The beauty of Almond Roca is its uneven pieces. I think they call it ‘rustic.’ I just use my hand to break it up, but you could use a rolling pin.
- Stir, stir, stir! I’m not kidding when I say you have to stir continuously until the toffee reaches 300°F or a deeply amber color. If not, the butter and sugar will split, and you’ll end up with greasy, separated toffee.
Storage instructions
To store: Store it in a sealed container at room temperature for up to two weeks. Store it in the refrigerator for a couple of weeks to keep it fresher for longer, but let it come to room temperature before enjoying.
To freeze: Freeze Almond Roca in a freezer-safe bag for up to six months.
More homemade candy recipes
If you’re after more holiday fudge and candy recipes, try one of these below:
4-Ingredient Almond Roca
Ingredients
- 1 cup butter unsalted, 227g
- 1 cup sugar 200g
- 1 cup chocolate chips 170g
- 1/2 cup almonds Chopped roughly, 70g
Instructions
- Line a small square pan or loaf pan with parchment paper and spread out 1/4 cup of the chopped almonds over the bottom. Set aside.
- In a small saucepan, combine the butter and sugar. On low heat, heat up until the butter has melted and the sugar has dissolved. Stirring regularly, once the mixture begins to bubble, add your candy thermometer into the center of the mixture. Continue to stir every 30 seconds, until the thermometer reaches 300F (hard crack). Remove from the heat.
- Continue stirring continuously to ensure the butter and sugar do not separate. Pour into the lined pan and let sit for 5 minutes.
- After 5 minutes, top with your chocolate chips evenly over the top. Cover the pan with tin foil and let sit for 5 minutes. After 5 minutes, remove the tin foil. Using a rubber spatula, spread out the chocolate evenly over the toffee. Once spread, top with remaining chopped almonds. Refrigerate for at least 2 hours, or overnight. Once set, use a knife to slice into pieces, or use your hands or a rolling pin.
Can I use ghirardelli premium cocoa instead of chocolate chips? How much?
Hi Bernie- that won’t work at all, chocolate chips and cocoa powder have two completely different baking/cooking properties. Please stick to chocoalte chips or a chopped up chocolate bar.
Thanks. I’m glad I didn’t try it.
Can the Almond Roca & English Toffee be made with allulose?
Yes it can, JC! It’s the only sugar free sweetener I’d recommend, as it dissolves just like white sugar does!
I made this recipe yesterday, x 4 in a 15 x 9 inch pan, added almonds on the bottom, and mini chocolate chips, poured on the caramel, and then topped as directed. Refrigerated For two hours and then broke into small pieces, this recipe is the Bomb. Perfect texture and taste. Thanks for sharing. You are awesome.
Aw, Tena- thanks for the comment. Now I’m craving some!!
Very good recipe. HOWEVER, don’t try to make half (I did). It was tricky. Next time I will make the full batch! Thank you for sharing!
Can you tell me what size baking pan you used?
Hi Eileen, I’ve made this in an 8 x 8 and in a 9 x 9 inch pan. It will just depend on how thick you want the pieces to be 🙂 Hope this helps!
This is the third time I’ve made this and won’t be stopping anytime soon. It’s just too good!
Love that, Dan!
Best homemade almond roca recipe. I sometimes switch up the nuts!
This was SO good, Arman. Easy dessert!
I tried this recipe following all instructions. The chocolate topping separated from the roca when I broke it up. My taste testers say that roca has a burnt taste.
Hi Brenda- I’m sorry to hear that. Did you use a candy thermometer to ensure the caramel was cooked to 300 and no higher? If it’s burnt, that is what I suspect. Did you also allow the mixture to cool for 5 minutes before adding the chocolate? This ensures it does not seep into the caramel mixture.
I made this recipe today. I increased amount so that I can put in freezer more. Now I dont need to buy bars.
Wow only 4 ingredients for this amazing recipe. I want to try it.
Uu this recipe seems very caloric. Maybe too much sugar as almonds alone are sweet for me.
You need the sugar or you’ll have melted butter and not toffee.
This recipe won’t turn out well if you cut any sugar.
This was TOO good!
This is the recipe I had in the late 50’s. AND it’s the best also! I lost the recipe in a recipe box that was lost in move. Reading all the other recipes that include corn syrup was making me nervous, but finally found your recipe and making it for my fam and the fire house too! THIS IS BEST Almod Roca ever!
These were so yummy!!!
Toffee is browned butter and sugar, reducing the sugar would result in less toffee 😂
It’s really good! This is the closest thing to real candy 😋
Can this be made with a sweetener instead of regular sugar to make it keto friendly 😊
Just allulose 🙂
Seriously the best homemade almond roca recipe I’ve ever made.
Can you use coconut sugar for this? 🤔
Yes 🙂
I’m wondering if the keto sweeteners actually use the same measurements as the sugar since you didn’t list any variations?
Yes, only allulose
What sweetner do you recommend for keto?
Allulose 🙂
Hello, have you attempted to double the recipe? Some recipes just don’t work out when doubled. Thank you.
I experimented with Lakanto sweetener/regular butter. However I did not have a candy thermometer…used my best judgement with the cold water test. The texture was probably one step under hard crack, I should have let it cook a bit longer but the flavor was still great. Yum! Not sure if it had anything to do with the Lakanto, it was a bit more fudgy, but like I said it was a tiny bit undercooked. So if you’re wondering about using an alternative sweetener, it will work just make sure you have the thermometer!
Made this using the best ingredients: Kerigold butter, monkfruit and Lilly’s ch chips. It did set up, but had a soft texture. Didn’t harden like almond roca. I”m curious to know how it hardens up without Kyro Syrup? Has anyone made this and had it harden up?
Gennie, at the top of the recipe it says 12 servings! 😊👍🏻
I thought the notes were supposed to show info about keto sweeteners for this recipe.
I realize that, but, it doesn’t say “HOW many servings it makes”, a weight amount would be good to have, I am diabetic so it’s important for me to know how much a serving is. Seeing the different sizes is the reason I asked. You just said 1 piece is 16 carbs, but how many pieces it breaks into can be a wide range. So, I still need to have an idea. You have one recipe (non keto) a pile on top of one another and I counted 8 or 9 of those, but still no mention of how many people it serves. Pls help me! NOT A DUPLICATE COMMENT
I realize that, but it doesn’t say “HOW many servings it makes”, a weight amount would be good to have, I am diabetic so it’s important for me to know how much a serving is. Seeing the different sizes is the reason I asked. You just said 1 piece is 16 carbs, but how many pieces it breaks into can be a wide range. So, I still need to have an idea. You have one recipe (non keto) a pile on top of one another and I counted 8 or 9 of those, but still no mention of how many people it serves. Pls help me!
Can you please tell me how many pieces this makes. Hard to calculate carbs otherwise. Thank you.
Gennie
It depends on how big you break them up 🙂
This was good, but my toffee was softer than expected and didn’t have that nice amber color like yours. I followed the directions exactly.. should I have not taken it off the heat as soon as the candy thermometer read 300?
Hi! Did you let it firm up? 🙂
Mine was still very liquidy after 5 mins and the choc chips just kinda sunk in.. what did I do wrong?
Not sure, maybe it was the brand you used or you didn’t let the toffee sit long enough.
What do you substitute for butter to make it vegan?
Hi Donna, I tried out the Flora brand of vegan butter.
This looks delicious, but it isn’t vegan. It has butter in it.
Nope, it has a vegan tested option included in the post. Enjoy