Easy Homemade Almond Roca
Indulge in the sweet, buttery crunch of Easy Homemade Almond Roca—a classic candy treat made effortlessly in your own kitchen. This foolproof recipe combines rich, golden toffee with roasted sliced almonds and a silky layer of melted semisweet chocolate. Perfect for gift-giving or satisfying your sweet tooth, this delightful treat comes together in just 30 minutes with simple pantry staples like butter, sugar, and vanilla extract. The optional sprinkle of finely chopped toasted almonds adds a sophisticated touch to the polished finish. Perfectly crisp and effortlessly elegant, this homemade Almond Roca is a crowd-pleasing confection that’s as flavorful as it is beautiful.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 tablespoons light corn syrup
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 0.5 teaspoons salt
- 1 cup sliced almonds, roasted
- 1.5 cups semisweet chocolate chips
- 0.5 cup toasted, finely chopped almonds (optional, for garnish)
Instructions
Line a 9x13-inch baking sheet with parchment paper or a silicone baking mat. Set aside.
In a heavy-bottomed saucepan over medium heat, melt the unsalted butter.
Add granulated sugar, light brown sugar, light corn syrup, and water into the saucepan. Stir constantly until the sugars dissolve.
Clip a candy thermometer to the side of the saucepan, ensuring the tip is submerged but not touching the bottom.
Bring the mixture to a boil while stirring occasionally. Let it cook until it reaches 290°F (soft-crack stage), which takes about 12–15 minutes. Watch closely to avoid burning.
Once it reaches 290°F, remove the saucepan from the heat. Quickly stir in the vanilla extract, salt, and sliced almonds.
Immediately pour the hot toffee mixture onto the prepared baking sheet and spread it out evenly with a spatula.
Allow the base layer to cool for about 5 minutes, then sprinkle the semisweet chocolate chips over the warm toffee. Let the chocolate sit for 2–3 minutes to melt.
Use a spatula to gently spread the melted chocolate into an even layer over the toffee.
If desired, sprinkle finely chopped toasted almonds on top of the chocolate for added texture and garnish.
Let the Almond Roca cool completely at room temperature for 2–3 hours or in the refrigerator for about 1 hour until the chocolate has set.
Break the Almond Roca into small, bite-sized pieces and store it in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 44 mg | 2% | |
| Total Carbohydrate | 25.0 g | 9% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 23.1 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 32 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 92 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
