Go Back

Almond Roca Holiday Candy Recipe

This homemade Almond Roca tastes even better than the store-bought version, and trust me, your friends and family will be amazed when you tell them you made it yourself! The combination of buttery toffee, crunchy almonds, and rich chocolate creates an irresistible treat that looks absolutely gorgeous packaged in clear cellophane bags tied with festive ribbon. It's one of those recipes that seems fancy but is actually pretty straightforward once you get the hang of it.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 3 tablespoons water
  • 1 tablespoon light corn syrup
  • 1 cup chopped almonds divided
  • 2 cups semi-sweet chocolate chips
  • 1/2 teaspoon vanilla extract

Method
 

  1. Line a 9x13-inch baking sheet with parchment paper and sprinkle half of the chopped almonds evenly across the bottom.
  2. In a heavy-bottomed saucepan, combine butter, sugar, water, and corn syrup. Cook over medium heat, stirring constantly until the mixture reaches 300°F on a candy thermometer (hard crack stage).
  3. Remove from heat and quickly stir in vanilla extract. Immediately pour the hot toffee over the almonds on the prepared pan, spreading evenly with a spatula.
  4. Sprinkle chocolate chips over the hot toffee and let sit for 2-3 minutes until softened. Spread the melted chocolate evenly across the toffee.
  5. Sprinkle the remaining chopped almonds over the chocolate layer, pressing gently to adhere.
  6. Refrigerate for 1 hour until completely set, then break into irregular pieces and store in an airtight container.