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!
What is Almond Roca?
Almond Roca is a brand of hard toffee and almonds covered in chocolate. Created by Brown & Haley Co., it's been around since 1914. This recipe is for a homemade version of the commercial brand.
What is the Difference Between Almond Roca and English Toffee?
Almond Roca and English toffee are similar. As mentioned above, Almond Roca is a name brand that mixes the toffee with the almonds. Our version of English toffee has a layer of chocolate between the toffee and the nuts, but it's very similar in flavor to Almond Roca.
It may take a try or two to get Homemade Almond Roca right. Improve your chances sooner rather than later by using these tips.
- If it's a humid or rainy day, don't attempt to make this.
- Use chocolate with a low cocoa butter content, such as Hershey's.
- If you have one, use a candy thermometer. Clip it to the pan when you add the almonds. When the candy is ready, it should register between 295°F and 305°F.
- If the toffee is coming out grainy, it's because the sugar isn't dissolving. Try this. Coat the inside of the pot with a thin layer of butter so the sugar can't cling to it, and add the sugar into the center of the pot so it doesn't touch the sides. If any stay sugar does end up on the side of the pot, remove it using a wet pastry brush.
How to Store Almond Roca
Room temperature: Store homemade Almond Roca in an airtight container at room temperature for up to 2 weeks. Place waxed paper between layers of the square so they don't stick together.
Refrigerator: Refrigerate homemade Almond Roca in an airtight container for up to 3 months. Place waxed paper between layers of the square so they don't stick together.
Freezer: Freeze homemade Almond Roca in an airtight container for up to 6 months. Place waxed paper between layers of the square so they don't stick together.
More Classic Candy Recipes to Try!
The method of recipe was slightly modified on November 8, 2021.
Homemade Almond Roca
If you try to make this, please read all the comments listed below. It's actually trickier than one would think.
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.
You can use other kinds of nuts such as pecans or macadamia and white chocolate.
Do not attempt to make this on a humid or rainy day. Do not double the recipe, make one batch at a time.
1 cup sugar
1/4 cup water
1 tablespoon light corn syrup
1 cup (2 sticks) butter, cut into large cubes—NO substitutes!
8 ounces (1 2/3 to 2 cups) slivered almonds
1 (7- to 8-ounce) bar regular Hershey’s Special dark chocolate, broken into pieces (see recipe note)
Prepare the baking sheet:
Have a large ungreased cookie sheet or sheet pan ready near the stove to pour the candy onto.
Add the sugar, water, corn syrup, and butter to the pan:
Place the sugar in the center of a medium saucepan or large, deep skillet. Slowly pour the water directly over the sugar, then the corn syrup (adding the ingredients this way helps to prevent grainy candy). Add the butter.
Bring to a simmer, without stirring, over medium-high heat. Once the butter is melted, add the almonds and begin stirring continuously with a wooden spoon.
If you are using a candy thermometer, clip it on now. It's helpful, but not required.
Cook, stirring constantly, until the mixture turns a warm amber color:
Stirring constantly, cook until the mixture turns a warm amber color (if using a candy thermometer, it will register between 295°F and 300°F), about 10 to 15 minutes into the boiling. To avoid burning, you may need to reduce the heat to medium bit by bit. The longer you cook the mixture, the thicker it will get and the harder it will be to stir. Cook too long and it will burn.
Pour the mixture out onto a large cookie sheet:
When the almonds are light brown and the mixture is thick and the color of peanut butter, pour it out onto the large sheet pan or cookie sheet and spread it as thin as possible with a fork.
Put the chocolate on top, let melt, then spread:
While the almond mixture is still hot, distribute the chocolate pieces over the almond mixture and let it melt (this may take 2 to 3 minutes). Spread it evenly on the top.
Cool to room temp:
Let the almond roca cool to room temperature. When cool you can lift the whole thing off the pan and break into small pieces.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 9g||43%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 2g||6%|
|Total Sugars 18g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|