Homemade Almond Roca
Indulge in the buttery, nutty perfection of homemade Almond Roca, a decadent treat that combines crunchy toffee, rich chocolate, and toasted almonds for an irresistible candy experience. This easy-to-follow recipe takes just 30 minutes to make and delivers a luxurious blend of sweet and salty flavors. The toffee is cooked to a golden amber hue and topped with silky melted semi-sweet chocolate and a generous sprinkling of almonds, creating an elegant treat that's perfect for gifting or satisfying your own sweet tooth. With simple pantry staples like butter, sugar, and vanilla, this recipe is a delightful way to master candy-making at home. Try this crowd-pleasing Almond Roca for the holidays, special occasions, or anytime cravings strike!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Granulated sugar
- 0.5 cup Light brown sugar
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 1.5 cups Chopped almonds
- 1 cup Semi-sweet chocolate chips
Instructions
Prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
In a heavy-bottomed saucepan, melt the butter over medium heat.
Once the butter has melted, add the granulated sugar, light brown sugar, and salt. Stir until the ingredients are well combined.
Continue cooking the mixture over medium heat, stirring constantly with a wooden spoon or silicone spatula. Monitor the temperature using a candy thermometer.
Cook until the mixture reaches 290°F (143°C), the hard-crack stage. This will take about 10–15 minutes. The mixture should turn a golden amber color.
Immediately remove the saucepan from the heat and stir in the vanilla extract and 1 cup of chopped almonds.
Carefully pour and spread the hot mixture onto the prepared baking sheet, creating an even layer.
After a minute, sprinkle the chocolate chips evenly over the hot toffee. Wait 1–2 minutes for the chocolate to soften, then use a spatula to spread the melted chocolate into an even layer.
Sprinkle the remaining 0.5 cup of chopped almonds over the melted chocolate layer, pressing them gently to adhere.
Let the Almond Roca cool completely at room temperature for 2–3 hours, or speed up the process by placing it in the refrigerator for about 30 minutes.
Once fully set, break the Almond Roca into bite-sized pieces and store in an airtight container for up to 2 weeks.
Nutrition Facts
Calories |
5602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 405.3 g | 520% | |
| Saturated Fat | 161.8 g | 809% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 527 mg | 23% | |
| Total Carbohydrate | 486.1 g | 177% | |
| Dietary Fiber | 47.3 g | 169% | |
| Total Sugars | 403.4 g | ||
| Protein | 85.3 g | 171% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 820 mg | 63% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2720 mg | 58% | |
*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.
