Almond Roca Toffee Candy

This homemade Almond Roca recipe is crunchy, sweet, super easy to make and perfect for wrapping up and gifting to friends and family. This buttery toffee with crunchy almonds and rich chocolate puts all other toffee recipes to shame!

If you love this easy chocolate bark, you will also probably enjoy this classic pecan Christmas crack!

What Is Almond Roca?

If you’ve never had Almond Roca, it’s so good! Made with almond butter toffee, almonds, and chocolate, it’s a bit like your favorite chocolate-covered English toffee. You’ll find all of the flavors of fresh, crunchy almonds, creamy chocolate, and sugary-sweet, buttery toffee in this easy Almond Roca recipe.

What You’ll Need

• Unsalted Butter: This is the base of the toffee mixture, and provides the rich, buttery flavor.
• Granulated Sugar: Sugar caramelizes during cooking, giving the toffee layer that classic caramel-y crunch.
• Water
• Molasses: Adds depth of flavor and helps with the texture. I use regular molasses here.
• Chopped Toasted Almonds, Divided: Some almonds are mixed into the toffee, while others are sprinkled on top for texture.
• Milk Chocolate Bars, Unwrapped: Milk chocolate adds a creamy, melting contrast, but feel free to use dark chocolate if you prefer!

How to Make Almond Roca Candy

Prepare:

Line a 9×13 inch cookie sheet (or a 9×13 cake pan) with parchment paper or waxed paper and set it aside.

Toffee:

In a nonstick saucepan, combine your butter, sugar, water, and molasses. Slowly bring the mixture to a boil, stirring with a wooden or silicone spoon. Use a candy thermometer to cook it until it reaches 295°F, stirring regularly. (This should take about 20 minutes. Don’t turn up the heat or the toffee will burn!)

Assemble:

Once the toffee reaches 295°F, remove it from the heat and stir in a cup of almonds. Pour the candy into your pan, and line up the chocolate bars on top so that they melt over the candy. Use a spatula to swirl the melted chocolate to the edges, and then sprinkle the rest of the almonds on top.

Cool:

Let the candy cool and harden. You can let it sit overnight, or pop it in the fridge for 20 minutes or so.

Enjoy:

Break the bark into pieces and store or serve.

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Helpful Tips

These helpful recipe tips are tried-and-true lessons that I learned while developing this recipe. I’m sharing them here so your Almond Roca turns out just right. Read on, and happy cooking!

• Know Your Recipe: You might have heard that candy can be hard to make, but in this case, it’s only difficult if you don’t follow directions. (I know from experience! When I was learning to make toffee and caramel, there were definitely times where I decided to wing it without a candy thermometer… and wound up with a big pan of burnt toffee in my sink.) Make sure to measure and follow the instructions as written, and you’ll be golden.
• Stir, Stir, Stir: Make sure that you use a wooden spoon or spatula, not a whisk. You have to keep slowly stirring the toffee as it cooks, which makes this a good recipe to make with a friend. That way, you have someone to chat with while you stand there stirring – and they can take a turn stirring, too!
• Make Ahead: This recipe holds up great for about a week, which is great if you want to give it as a gift. Just wrap it up in your favorite tin with some parchment or wax paper. Make sure to cool it completely before packaging it.
• Chocolate Chips: I used Hershey’s chocolate bars because they work perfectly to lay right on top of the toffee layer, but chocolate chips will work just as well! Just scatter them evenly, let them melt, and spread into an even layer.

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Storing Almond Roca

This easy candy does not need to be refrigerated – how cool is that? Just keep it in an airtight container at room temperature for up to two weeks. You can use a cookie tin, a plastic food storage container, or just a zip-top bag.

Can I Freeze This?

Yes! You can freeze Almond Roca for up to three months. Place the pieces in a single layer on a baking sheet or plate, and freeze until solid (this should only take an hour or two). Once frozen, transfer the candy to an airtight container or freezer bag, using parchment paper between layers if needed. When you’re ready to serve, let the bark thaw for a few minutes at room temperature, and enjoy!

Frequently Asked Questions

→ What temperature should the toffee reach?

The toffee should reach 295°F. Use a candy thermometer for accuracy and stir constantly to prevent burning.

→ Can I use dark chocolate instead of milk chocolate?

Yes, dark chocolate is a great alternative and adds a richer, slightly bitter contrast to the sweet toffee.

→ How long does Almond Roca last?

Stored in an airtight container at room temperature, it lasts up to two weeks. It can also be frozen for three months.

→ Is a candy thermometer necessary?

Yes, a candy thermometer ensures the toffee reaches the right consistency and prevents overcooking or burning.

→ Can I make Almond Roca ahead of time?

Definitely! This candy stores well for up to a week, making it perfect for preparing in advance for gifts or gatherings.

→ Do I need to refrigerate it?

No refrigeration needed. Just keep it in a cool, dry place in a sealed container.