Copycat Almond Roca
Copycat Almond Roca is one of my ultimate favorites. Somehow making it at home doesn’t seem as decadent as buying a big box of it from the store. This is a loved candy at Christmastime, but why not have it at any time of the year!!
We love making lots of different chocolates and candy recipes at Christmastime, and besides this Almond Roca, we make Chocolate Turtles, Microwave Peanut Brittle, various barks, Poppycock and Grand Marnier Cherries.
Helpful Items for This Recipe
This post contains affiliate links. As an Amazon Associate, I earn a small portion from qualifying purchases at no extra charge for you.
This recipe is from a friend of mine, Sonia, who graciously allowed me to share it with you all. What a fabulous treat to make for your family or a great gift for a dinner party for the hostess, a wonderful teacher gift, a great birthday treat. The list goes on and on why you should be making this scrumptious confection!!
I hope you all enjoy it as much as we do!!
What is Almond Roca?
Almond Roca is a brand name for a chocolate-coated, almond buttery hard toffee that has a coating of almonds on the outside. It is similar to chocolate-covered English toffee.
The candy has been around since 1914 by the Brown & Haley Co. of Tacoma, Washington. The candy is shaped into little logs and individually wrapped in gold-colored aluminum foil. Their trademark pink tin containers have been around since 1927.
This Almond Roca is my ultimate favorite. Like crazy favorite, one that I just don’t want to live without for the holidays!! Make this old-time classic for cookie platters, gift boxes, tins and more.
It is so addicting with its buttery rich flavor and the crunch, oh the crunch just gets me good!! Never mind then the almonds on the bottom and the chocolate on the top. The perfect combination of flavors.
How To Make Almond Roca
To make Homemade Almond Roca is quite easy. You start with some toasted slivered almonds on a jelly roll pan.
The toffee is then made by first cooking butter and white sugar stirring occasionally with a wooden spoon for about 5 min. We don’t use brown sugar like some recipes do.
You don’t want to be stirring constantly at any stage of this candy making. It needs to be left for periods of time not stirring.
Then water and corn syrup are added to the butter mixture and brought up to 275F; if you go right to 300F we find that it burns.
Once you reach the temperature you need to work quickly. Remove from heat and pour the toffee over the almonds and spread out as evenly as you can.
While the toffee is hot, chocolate chips are then placed on top. You can use either milk chocolate, semi-sweet chocolate or dark chocolate whichever you prefer plus white chocolate chips. After a few minutes, the melted chocolate is then spread out over the toffee.
We then place the pan outside in the cold or in the refrigerator to set. Break into pieces and store in a cookie tin in the refrigerator.
- slivered almonds
- white sugar
- boiling water
- light corn syrup
- semisweet chocolate chips
- white chocolate chips
How Long Does Almond Roca Last?
Well, in this house it is the first one to disappear out of all of our candies and chocolates. I just love it!! We make our cookies throughout November and freeze them all.
Then come December we start to make our chocolates. They last if not eaten beforehand for the holiday season, so 3-4 weeks in the refrigerator.
Don’t just save this treat for Christmas as it would be wonderful at Easter, Valentine’s Day and more. Great at any party and will be gobbled down!!
Copycat Almond Roca Recipe
- ½ cup slivered almonds
- 1 cup each butter and white sugar
- 3 tablespoons boiling water
- 2 tablespoons light corn syrup
- ½ cup semisweet chocolate chips
- ½ cup white chocolate chips
- Sprinkle almonds on a greased 15-in. x 10-in. x 1-in. baking pan.
- Bake at 300 degrees F for 15 minutes or until toasted and golden brown being careful not to burn them; remove from the oven and set aside.
- In a saucepan over low heat, cook butter and sugar for 5 minutes stirring occasionally.
- Add water and corn syrup and bring to a boil over medium heat; cook, stirring occasionally until a candy thermometer reads 275 degrees F (just before hard-crack stage).
- Quickly evenly pour over the toasted almonds.
- Immediately sprinkle both the chocolate chips on top; let stand for 1-2 minutes or until melted.
- Spread and swirl chocolate over candy.
- Cool completely; break into pieces.
If you let the sugar-butter mixture get to the "Hard Crack" stage (300 degrees F) your toffee will be overdone and burnt so I take it off at about 275 degrees F.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving:Calories: 146 Total Fat: 13g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 25mg Sodium: 79mg Carbohydrates: 8g Net Carbohydrates: 0g Fiber: 1g Sugar: 7g Sugar Alcohols: 0g Protein: 1g