This Almond Roca recipe is a copycat version of the popular candy! Made with just 4 ingredients, it’s easy, delicious, and no baking required.
Need a fancy yet simple dessert to whip up? Try making Almond Roca.
These are pretty darn perfect and I’m not sure best to describe this magic. Growing up, we enjoyed this during the holiday season (especially Christmas!) but now we enjoy it year round!
Table of Contents
What is Almond Roca?
You’ve probably seen Roca candy at ALL the major supermarkets, especially around the holiday season. Almond Roca is a hard toffee with chopped almonds mixed in and on top. It’s often also coated with a thick layer of chocolate.
This ticks all the boxes. A thick and chewy caramel studded with almonds and topped with a layer of creamy chocolate. It’s perfectly sweet, and SO difficult to stop at one. Ready in minutes, you have no excuses not to whip them up.
Almond Roca candy is a simple dessert: butter, sugar, and chocolate. The key to the most perfect recipe is using a good quality chocolate bar or chocolate chips that melts well and doesn’t scorch. Here’s what you’ll need to make the candy:
- Butter. Unsalted butter from a block, not a spread.
- Sugar. White or brown sugar works, but coconut sugar works too.
- Chocolate Chips. Good quality chocolate chips, or even a chopped up chocolate bar.
- Chopped Almonds. Raw, unsalted almonds. Roughly chop them, for added texture.
How to make Almond Roca
Almond Rocha is easy to make: the only thing to remember is to use a candy thermometer to know when the toffee has reached a hard crack. Here’s the basic idea of how to make this Almond Roca recipe (or see the recipe below for specifics):
- Prep the pan: In a small loaf pan or non-stick square pan, place parchment paper and spread out half the almonds all over.
- Make the toffee: On low heat, heat the butter and sugar together in a small saucepan. Once warm and melted, regularly stir every 30 seconds, and then when mixture bubbles, place your candy thermometer into the center. Once it reaches 300F (hard crack), remove from the heat.
- Add the chocolate and almond: Pour the toffee mixture into the lined pan, over the chopped almonds. Let it sit for 5 minutes before adding the chocolate chips over the top. Cover the pan with tin foil and let sit for a further 5 minutes, for the toffee to melt the chocolate. Spread using a rubber spatula.
- Let it set: Sprinkle the remaining chopped almonds over the top and refrigerate for at least 2 hours, to firm up. Once firm, break apart into pieces.
What is the difference between Almond Roca and English toffee?
Almond Roca differs from English toffee, as the latter does NOT contain any almonds, and is often a softer texture.
Dietary swaps and substitutions
This homemade candy is very forgiving and works well for various diets out there. Here is what we’ve tested successfully:
- Cut the dairy by replacing the butter with vegan butter and using vegan chocolate chips.
- Make it low carb by using allulose instead of white or brown sugar. Allulose dissolves like sugar and is the ONLY sugar substitute that will work.
- Add mix-ins like chopped pecans, walnuts, or even raisins.
- Give it a festive twist by adding dried cranberries or crushed candy canes.
Wondering what is the best way to store Almond Roca? Here are best practices for candy storage:
- Up to two weeks: Store it in an airtight container for up to two weeks.
- 2 weeks or more: Did you know Almond candy keeps well in the refrigerator? Let it sit at room temperature for several minutes before enjoying it.
- 6 months: Freeze Almond Roca in a ziplock bag for up to 6 months.
More candy recipes to try
Frequently Asked Questions
Using a candy thermometer is necessary to ensure the toffee doesn’t burn or scorch.
Do not use salted butter as you can always add salt on top of the finished candy.
Almond Roca (4 Ingredients)
- 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 your 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 sharp knife and slice into pieces.
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