Candy & Sweets

Almond Roca

A layer of rich, buttery toffee topped with milk chocolate and sliced almonds. An easy candy recipe made with just a few ingredients!

My momma found this recipe for Almond Roca in the Livermore Times newspaper, back in the 1980’s.  Yes. Before blogs and Pinterest, you got recipes from the newspaper, cookbooks or on product packaging. Funny how times have changed! This has been a family favorite since mom found the recipe in the newspaper and we make it multiple times a year.

This recipe goes quick, so you will need to get everything in place before you start, and you will need a candy thermometer.  I use a digital candy thermometer and you just have to really watch the temperature.  Going over or under the 300-degree mark will drastically change the outcome of your almond roca.

This is one of those recipes that I suggest reading this entire post and the entire recipe, and then following the recipe exactly when you make it.  And no multitasking while making this!

Before you start, break your chocolate into pieces, so it will melt easier.

Almond Roca

Print Recipe
Serves: 10 Cooking Time: Varies

Ingredients

  • 1 cup sliced, raw almonds, chopped and divided
  • 1/2 cup salted butter
  • 1 cup light brown sugar, firmly packed
  • 1 (7-ounce) milk chocolate bar (I used a giant Hershey's bar), broken into small pieces

Instructions

1

Line an 8x8-inch baking dish with foil, and generously butter the bottom of the pan. Add a 1/2 cup of the chopped almonds onto the buttered pan, evenly distributing the almonds across the entire bottom of the pan. Set aside. Break the chocolate up into small pieces. Set aside.

2

In a medium sized pot, add the butter, and melt the butter completely over medium heat on the stovetop. Add the brown sugar to the butter and stir. Continue to cook the butter and sugar mixture on medium heat, stirring occasionally. Insert a candy thermometer into the mixture. Continue stirring mixture, watching the temperature closely. Once mixture reaches 300-degrees (Fahrenheit), remove immediately from the stovetop and pour evenly over the almonds in the prepared pan.

3

Use a buttered rubber scraper to evenly spread the sugar mixture into the pan. Quickly add the chocolate pieces to the top of the hot mixture, evenly spreading the chocolate over the top of the mixture. Let the chocolate sit for a minute to start melting, and then gently spread the chocolate as it melts, to evenly coat the top of the roca. You have to work fast as the roca sets quickly and you want the chocolate to adhere to the roca. Add the remaining 1/2 cup of almonds evenly on top.

4

Let roca cool on the counter. Once cool, set in the refrigerator to cool completely. After roca has completely cooled, use your hands to gently break the roca into desired sized pieces.

Notes

Store Almond Roca in an airtight container in the refrigerator. Almond Roca stays fresh for several days.

Bottoms up!  Here’s what the bottom of the almond roca looks like:

Who wouldn’t want a whole goodie plate full of this amazing candy?!

Mostly toffee…with just enough chocolate to perfectly balance the almonds out.

XOXO,

Kelly

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25 Comments

  • Reply
    Momma
    March 6, 2017 at 2:10 PM

    That’s so funny you thought the recipe may have come from a co-worker at Wells Fargo Bank. I know you thought that because the recipe you have is on WFB letterhead. I was actually the employee sharing the recipe with everyone at the bank, after of course bringing in a batch and everyone wanted the recipe. My boss let me type it on company time and make copies to distribute, and yes that was several years before you were born! I actually found the recipe in the Livermore Times newspaper, I have no idea who submitted it but it has been a family favorite ever since. I wish I could take credit because it’s just that good but I can’t 🙂 love you and I’m glad you shared it because this is some pretty yummy stuff 🙂

    • Reply
      Kelly
      March 6, 2017 at 2:13 PM

      Hahahaha…I guess I should have asked you first, before posting this hehehe. I’ll go edit my post now! Love you! 🙂

  • Reply
    lithenna_
    March 7, 2017 at 10:49 AM

    Oooh waaa! It looks so tasteful! I’m not sure I’d be able to make such beautiful and delightful treats, but I’d surely eat them all!

    • Reply
      Kelly
      March 7, 2017 at 11:28 AM

      Thank you! This is definitely a family favorite recipe. And I think it may just sound harder than it is…it really is a super easy recipe, especially considering how yummy this almond roca is! XOXO

      • Reply
        lithenna_
        March 7, 2017 at 11:37 AM

        Well, I’m not saying I won’t try the recipe…. eventually 😉

        • Reply
          Kelly
          March 7, 2017 at 1:12 PM

          Awesome! Let me know when you do! I would love to hear what you think! 🙂

  • Reply
    susanslandry
    March 11, 2017 at 4:51 PM

    Totally YUM! Pinned this!

    • Reply
      Kelly
      March 12, 2017 at 2:14 PM

      Thank you Susan! XOXO 🙂

  • Reply
    Jan Thomas
    June 11, 2017 at 4:05 PM

    I can’t wait to make this, It’ s my step mothers favorite treat! Thank you for sharing with us at Celebrate 365 Blog Party!

    • Reply
      Kelly
      June 12, 2017 at 6:40 AM

      Your stepmom will love this Almond Roca! I had to share, since it is my dad’s FAVORITE treat! Happy Baking! 🙂 XOXO

  • Reply
    Janice Thomas
    December 5, 2017 at 7:35 AM

    Perfect for our celbrate cookie swap! we love this classic treat!

    • Reply
      Kelly
      December 6, 2017 at 5:55 AM

      Thanks Janice!! XOXO

  • Reply
    heather (delicious not gorgeous)
    December 5, 2017 at 10:12 PM

    somehow i’ve never thought of making almond roca!! i love the jars of it though. and i really like the peppermint version, no matter how weird almond + peppermint sounds to me otherwise.

    • Reply
      Kelly
      December 6, 2017 at 6:05 AM

      Homemade almond roca is SO much better than store bought! This is a family recipe that we make every Christmas…everyone always flips for it 🙂 I have never had the peppermint version before!

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    Carlee
    December 2, 2018 at 6:19 AM

    YUM! This would be a fabulous addition to my holiday treat trays!

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  • Reply
    Christine A Corbisello
    December 1, 2019 at 9:40 AM

    I make toffee but sometimes butter and sugar sesperate at end. Is trick to only stir ocacsionally or constantly? Nor a lower heat. And if it seperates what should I do to save it. Some people say add a tablespoon of hot water at a time and it should come back together

    • Reply
      Kelly
      December 2, 2019 at 12:03 PM

      Hi Christine! I sent you an email with a bunch of information in it to hopefully help you. Sometimes butter will separate from the sugar. Remove the pot from the stove and stir continuously until they come together. Then put the pot back over low heat and gently bring it back up to a medium heat. I have heard of the hot water trick, but have never tried it before. Also, make sure you are using a heavy-bottomed pot and medium heat. I hope this helps!!

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