Easy Almond Roca

Homemade Almond Roca was a sweet treat that I remember making every Christmas with my mom. Well, I’m sharing my mom’s Almond Roca recipe here and I hope you enjoy it as much as my family does and did while I was growing up. My dad has always been the biggest Almond Roca fan I know and trust me – the homemade version tastes SO MUCH BETTER than its store-bought counterpart! My recipe contains chopped almonds, brown sugar, butter, and chocolate chips and melts in your mouth. It doesn’t need to just be made around the holidays – Almond Roca can be made year round and is a total joy to make!

If you’re looking for additional Christmas recipes, then you’ll love my Christmas Crack, Reindeer Pretzels, Hot Chocolate on a Stick, 3-Ingredient Rolo Pretzel Holiday Bites, Peanut Butter Blossom Cookies, and Snowman Cheeseball.

Ingredients in Almond Roca

Almonds. Use toasted almonds for the best taste. Feel free to use salted or unsalted almonds, but we prefer salted.

Brown sugar. Brown sugar combines with butter to form the toffee layer.

Butter Use salted or unsalted butter for this recipe.

Chocolate chips. You can use semi-sweet, milk, or dark chocolate chips to make this sweet treat.

Pro Tips

Always prep everything ahead of time when cooking. This will help expedite the candy making process and is known as “Mise en Place.” According to the University of Nebraska – Lincoln’s Food’s article, Mise en Place is a French term for preparing all the necessary ingredients needed to cook a recipe (such as peeling, chopping, dicing, grating, and so forth) before you start cooking. Prepare your pans and gather your measuring cups, mixing bowls, and all the items you’ll need to cook. This technique helps chefs assemble meals quickly.

How to Make the Best Almond Roca

1). Butter an 9 x 13-inch baking dish. Sprinkle 1 cup of almonds over the bottom.

2). In a deep pot heated over medium, melt the butter and brown sugar. Stir constantly until it reaches a boil. Once it boils, reduce the heat to low-medium and boil for 12 minutes, stirring constantly. If you like, you can insert a thermometer to check the temperature as you want it to be 300 degrees F/ 150 degrees C – or when the mixture begins to separate (the oil will separate from the sugar). If the temperature rises above 320 degrees F/ 160 degrees C, it won’t stay solid. As soon as the mixture is 300 degrees F and starts to separate, turn off the heat.

3). As soon as you turn off the heat, stir the mixture one last time. Working quickly, pour the hot mixture over the prepared pan with the almonds. Evenly sprinkle the chocolate chips on top and wait about 1 minute before using a rubber spatula to gently spread the melted chocolate. Let the dish set before dividing up pieces with a knife. Alternatively, you can use your hands to break into various sizes.

More Simple Homemade Candy Recipes You’ll Love!

Homemade 100 Grand Candy Bars

3-Ingredient Twix Bites

Peanut Butter Balls

Oreo Truffles

If you like this, then you’ll love these festive holiday recipes!

Christmas Crack

Easy 4-Ingredient Peppermint Bark

Peanut Butter Fudge

3-Ingredient Rolo Holiday Pretzel Bites

Peanut Butter Blossom Cookies

Santa Party Platter

Snowman Cheeseball

Fudge

Pumpkin Roll

French Apple Tart

Final Thoughts

Finally, if you make this Easy Almond Roca, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always respond to all comments.

Easy Almond Roca

Elise McCollister

Homemade Almond Roca was a sweet treat that I remember making every Christmas with my mom. Well, I’m sharing my mom’s Almond Roca recipe here and I hope you enjoy it as much as my family does and did while I was growing up. 

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Desserts

Servings 16

Calories 357 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x4x

• 1 3/4 cup toasted almonds chopped and divided
• 1 cup brown sugar packed
• 1 cup butter or two sticks
• 2 cups chocolate chips

Instructions

 

• Butter an 9 x 13-inch baking dish. Sprinkle 1 cup of almonds over the bottom.
• In a deep pot heated over medium, melt the butter and brown sugar. Stir constantly until it reaches a boil. Once it boils, reduce the heat to low-medium and boil for 12 minutes, stirring constantly. If you like, you can insert a thermometer to check the temperature as you want it to be 300 degrees F/ 150 degrees C – or when the mixture begins to separate (the oil will separate from the sugar). If the temperature rises above 320 degrees F/ 160 degrees C, it won’t stay solid. As soon as the mixture is 300 degrees F and starts to separate, turn off the heat.
• As soon as you turn off the heat, stir the mixture one last time. Working quickly, pour the hot mixture over the prepared pan with the almonds. Evenly sprinkle the chocolate chips on top and wait about 1 minute before using a rubber spatula to gently spread the melted chocolate. Let the dish set before dividing up pieces with a knife. Alternatively, you can use your hands to break into various sizes.

Nutrition (per serving)

Calories: 357kcalCarbohydrates: 31gProtein: 3gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 31mgSodium: 95mgPotassium: 201mgFiber: 2gSugar: 27gVitamin A: 355IUCalcium: 73mgIron: 1mg

Did you try this recipe?Mention @elisemccollister or tag #elisemccollister!