Almond Roca


English toffee recipe, with almonds, like almond roca, covered with dark chocolate.

Photography Credit: Elise Bauer

I have a severe weak spot for almond roca during the holiday season. I can resist fruitcake, all manner of Christmas cookies, puddings and mince pies. But when it comes to almond roca, will power abandons me. (That will be an extra hundred situps for the next two weeks, please.)

My mother’s friend Myke brought over a delicious batch a week ago, which lasted, um, an hour? A phone call with a rave review prompted her to bring us a second batch along with the recipe. Thanks Myke!

Almond Roca Recipe


Use an inexpensive chocolate such as Hershey's. It has low cocoa butter content. If you use a premium chocolate with a high cocoa butter content, unless you temper the chocolate first (look up directions online), the cocoa butter may separate into white streaks as the melted chocolate cools.


  • 1 cup sugar
  • 1/4 cup water
  • 1 Tbsp light corn syrup
  • 1/2 lb butter (2 sticks - NO substitutes!)
  • 1/2 lb. slivered almonds (2 cups)
  • 1/2 lb. bar of regular Hershey's dark chocolate (7 oz okay)


Do not attempt to make this on a humid or rainy day. Do not double the recipe, make one batch at a time.

1 Melt butter with sugar, syrup and water in a pan (such as a large non-stick frying pan) on medium to medium-high temperature. Stir continuously with a wooden spoon. When butter is melted, add the almonds.

2 When mixture comes to a rolling boil, set your timer for a minimum of 10 minutes and keep stirring (no more than 15 minutes). The mixture will thicken and turn darker in color. The almonds will roast. Keep stirring and cooking until you hear it crackle. If you don't cook it long enough it will not harden, so keep stirring and listen for the crackling sound.

Elise's note: I have found it very hard to distinguish between the boiling sound and the crackling sound in this recipe. A better guideline for me is by color. When the mixture turns a warm amber color, at about 11 or 12 minutes into the boiling, that's the time to pour it out. Wait too long and it will burn.

If you try to make this, please read all the comments listed below. It's actually trickier than one would think.

3 When the mixture crackles, pour the mixture out onto a large cookie sheet and spread it as thin as possible with a fork. While it is still hot, break up the chocolate into chunks and distribute it over the almond mixture and let it melt. Spread it evenly on the top.

4 Let it cool to room temperature. When cool you can lift the whole thing off the pan and break into small pieces.

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Note: You can use other kinds of nuts such as pecans or macadamia and white chocolate.


The Cold Water Candy Test

Showing 4 of 131 Comments / Reviews

  • ginny

    Do you have a temperature reading for the crackle stage? I would love to try this with Special Dark (I think that’s the type of chocolate you mean), but I’m not very good at judging candy stages.

  • Elise

    Hi Ginny, sorry, I don’t have a temperature reading for this. The best we can do is “crackling”.


    How much does this make? I have about 8 21-26 year old guys to accomodate. I need to know if I need to double, triple or quadruple the amounts.

    Hi Melissa, the recipe makes one cookie sheet full. Cookie sheets come in different sizes obviously, and the smaller ones will make a thicker roca. I haven’t weighed the output, but I would guess that you might want to make two batches of the recipe for these young men, if you want to send them home with some. If this is just a snack, a single recipe should do the trick. ~Elise

  • karen

    FYI if you have a candy thermometer: Hard crack stage – which is what you want for this candy – is 300 degrees F.

  • Ginger

    Try leaving the nuts out- make the toffee- do the chocolate thing and while it is warm press sliced or ground almonds in the chocolate. Sometimes the almonds in the toffee seem to get too dark- almost burned- this also helps the pieces from sticking together ;)

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Almond Roca