Almond Roca

Jan 1

This buttery, chocolatey, almond-studded treat is easy to make and even easier to eat.

But what exactly is Almond Roca? At its core, it’s a delicious combination of crunchy toffee made from butter and sugar, coated in smooth chocolate, and topped with a generous sprinkle of roasted almonds. It’s the perfect mix of rich, sweet, and nutty flavors with a texture that snaps in the most satisfying way.

Honestly, Almond Roca feels fancy, but making it at home? Surprisingly easy. Whether you’re whipping up a batch for holiday gifts, bribing your coworkers, or just treating yourself after a long week, this recipe’s got your back.

So let’s make a batch of pure happiness. Spoiler: your kitchen is about to smell amazing.

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Ingredients explained:

Brown or white sugar
It’s fine to use either. Technically, it’s considered butterscotch when you use brown sugar instead of white, but who is going to say anything about that? (except me).
Butter
Provides the liquid to help melt the sugar. Also, hello flavour and crunchy texture!
Salt
Adds flavour and balance to a very sweet treat.
Almonds
Gives that signature almond roca flavour! Make sure you either buy roasted nuts or roast them yourself for optimal flavour.
Chocolate
Use milk chocolate for the traditional almond roca flavour, but semi sweet is fine too. Use chocolate chips or a chocolate that is low in cocoa butter (like baking chocolate). If you use chocolate with a high cocoa butter content, then you may run the risk of the chocolate blooming, or in other words, the chocolate will form white streaks. If you want to temper your chocolate, then go ahead and use the good stuff! For directions on tempering chocolate, I wrote a post on it here.
Coconut oil
This is optional, but the oil helps to give the chocolate a bit of a shine and makes it so smooth for spreading.

Tools required:

small or medium heavy bottomed sauce pan
wooden spoon
glass measuring cup (2 cup)
candy thermometer (optional)
This is one of those recipes where if you give or take 10 degrees, it’s not going to be a big deal, so you don’t really need a candy thermometer. If you decide not to use one, then use your senses. The toffee will turn a little darker and thicker as it cooks. You do not want to smell bitter or burnt notes, because that means it’s burnt!! There’s no saving it once it is burnt, that is why we are heating this up on a low heat, so keep an eye and nose on this! If you have come to the dark side and are using a candy thermometer, you will find this recipe to be very easy and an absolute classic. Either way, watch it carefully and don’t leave it to go do something else!
silicone mat or tin foil
cutting board and knife

The recipe

Almond Roca

Ingredients

1 1/2 cups sugar
3/4 cup butter
1/2 tsp salt
1 cup salted, roasted chopped almonds, divided
2 cups chocolate chips (milk or semi sweet)
1 tsp coconut oil (optional)
finishing salt

Directions

Preparation. Chop and roast your almonds in a 350F oven for 4-7 minutes if not already roasted. Line a baking sheet with a silicone mat or parchment paper and set aside.
Make the toffee. Place sugar, butter and salt in a medium saucepan and stir frequently over low heat until you cannot feel any sugar granules on the bottom of the pan. This may take awhile for the sugar to melt.
Once the sugar has melted, stop stirring and Increase heat slightly (med/low) and let the mixture come to a boil for approximately 5-7 minutes or until the mixture looks like thick, peanut butter. If you are using a thermometer, you are looking for a temperature of 300F. See picture below.
Take off heat and stir in 1/2 cup chopped almonds. Pour onto the prepared baking sheet and smooth to make an even layer that is about the size of the pan. Let it set up for at least 10 minutes or cool to the touch.
Prepare the chocolate. Melt the chocolate in the microwave for 30 seconds, then add in the coconut oil. Stir then microwave in 20 second increments until all of the chocolate has melted.
Spread the chocolate over the set toffee. Sprinkle the remaining almonds over the top and sprinkle any extra salt you would like on top. Place in refrigerator to set up the chocolate. Once set, break apart into pieces.