An Old Favorite
Almond Roca is Easier Than You Think… A few steps for S-U-C-C-E-S-S
The Perfect Gift to Share
Almond Roca
This homemade Almond Roca recipe is a no-fuss, easy, and irresistibly delicious treat that’s perfect for the holiday season! Similar to Brown and Haley Almond Roca and so simple to make at home.
Ingredients
- 2 cups sugar
- 2 cups butter
- 1/3 cup water
- 3 cups almonds, sliced or chopped or a mixture of both
- 2 large Hershey milk chocolate bars 6-8 oz each
Instructions
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Prepare a pan by buttering the bottom of a pan, and about an inch up the sides. Spread 3/4- 1 cup of sliced almonds in the bottom of pan. Set aside.
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Place 2 cups sugar, 2 cups butter and 1/3 cup water in a large heavy saucepan.
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Cook over medium high heat until tan in color or until the thermometer reaches 276-280 degrees. The important part here is the color. You’re looking for a dark tan color. This should take about 12-15 minutes at medium high heat.
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Stir constantly with a wooden spoon while mixture is cooking.
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When the candy reaches 276 degrees, Pour over sliced almonds spread out on a 9×13 to jelly-roll size pan.
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Cool slightly. Sprinkle chocolate Hershey bars, broken up a bit on warm toffee.
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Let chocolate melt and spread evenly with knife. Sprinkle remaining nuts on top while chocolate is still soft, pressing nuts into chocolate lightly.
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Let candy completely cool, then break or cut into pieces. Candy may be set in fridge or freezer to cool more quickly. Store in air tight container when completely cooled in a single layer, or layers separated by parchment paper.
Recipe Notes
- Almonds may be chopped or sliced or finely chopped. I like to use sliced almonds for the base of the Almond Roca, then chop the nuts for the top finely in the food processor.
- If you like your toffee thicker, Use a 9×13 pan, if you would rather have the candy on the thin side, use jelly roll pan.
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Si! Thanks for the shoutout! My mom would have been honored to know that you value her recipe enough to include it on your amazing blog! She made almond roca every Christmas for neighbors and friends and the smell still brings back happy childhood memories for me. Thanks for spreading the joy of food, family and friendship!
Thanks Jenny! It is such a small world. Who would think that a recipe I’ve made for years would connect us like this. Loved you and your sweet family. <3
xo
Si
I always have butter pool around the edges when I pour it onto the pan. Can this be avoided?
I’ve also noticed when I make toffee it gets grainy the next day. Any tips?
I’m excited to try this recipe!
Hi Keeli, I would try cooking it in the saucepan for a bit longer, I think that will help with both of those issues. Thanks for asking!
xo
Si
I made this for office gifts for my husband’s work – the recipe was great! I didn’t have sliced almonds on hand, so I pulsed them in my food processor. I also didn’t have Hershey bars so I used Hershey milk chocolate chips. It turned out great! I will use sliced almonds next time, because it made the toffee break apart easier in a way I didn’t want them to by having them in chopped form, but the adaptation worked in a pinch.
The almond roca was DELICIOUS! Our whole family loved it. We will definitely be making it again. Thank you for sharing the recipe!
Soooo tasty, one of my favourite holiday treats!
Is this temperature for sea level, or do I need to make adjustments?
Hi Vickie, this recipe is not adjusted for sea level, so the thermometer should reach 270-276 degrees, just make sure to look for a dark tan color. Thanks for asking and for reading ABK!
xo
Si
Can you freeze almond roca?
Hi Jann,
I have not ever tried to freeze it? I am guessing yes, if you make sure the container is air tight!
Si
I have a friend that makes the best Almond roca. It’s on the soft side and not hard at all. I’m going to try your recipe since you don’t take it to 300 degrees. Thanks for posting!
Hi Kathi!
Sounds delicious! Trying new recipes can be so fun, and I love this recipe. Hopefully it turns out the way you like it!
XO,
Si