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
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.
- 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
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.
Place 2 cups sugar, 2 cups butter and 1/3 cup water in a large heavy saucepan.
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.
Stir constantly with a wooden spoon while mixture is cooking.
When the candy reaches 276 degrees, Pour over sliced almonds spread out on a 9×13 to jelly-roll size pan.
Cool slightly. Sprinkle chocolate Hershey bars, broken up a bit on warm toffee.
Let chocolate melt and spread evenly with knife. Sprinkle remaining nuts on top while chocolate is still soft, pressing nuts into chocolate lightly.
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.
- 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.