Crunchy almond toffee logs are perfectly offset by the chocolate coating in this Almond Roca recipe.
How I created this Homemade Almond Roca Recipe
So I’ve been making toffee my whole life. Originally when we’d make it my mom would pour it on a cookie sheet and it would get wide and thin, add chocolate, and once it hardened we’d break it up.
Then I started pouring it into a 9×13 pan, coating both sides with chocolate then breaking it to get a thicker toffee. I shared that version of this English toffee here.
BUT it still wasn’t the classic almond roca that was always my mom’s favorite. The flavor was there but the shape, full chocolate coating with all the nuts… that wasn’t there.
Then one day I saw these silicone water bottle ice cube trays and started using them to make my homemade soft caramels (caramels can be SUCH a pain to cut these are perfect).
After a few batches of Caramels I thought … I bet I could use these trays with my toffee to make more authentic copycat almond roca! AND I WAS RIGHT!
These are the perfect shape, and coated with chocolate and then nuts and are seriously perfection in bite sized forms. I make them ALL the time to rave reviews!
The best part is I can make a dark chocolate version for myself while sticking with the classic milk chocolate for my mom! They also make great neighbor gifts!
Just take me to the Homemade Almond Roca Recipe already!
If you’d rather skip my tips and tricks for almond roca, along with links to my english toffee recipe and other goodie-bag treats and get straight to this delicious treat – simply scroll to the bottom of the page where you can find the printable recipe card.
To make this toffee treat you’ll need these tools
Tips to Make the Perfect Almond Roca
– Keep your eye on the barometer! You want a dry, low pressure day for candy making.
– Get a good candy thermometer – yes there are tricks like watching for smoke, or looking for the perfect color or even the cold water test… but for the BEST results get a thermometer – cheap and easy to use.
– ADJUST the recipe for your altitude – recipes are written for sea level so adjust to where you live.
– Get your molds, and scraper ready before the toffee is done so that you can pour the candy out immediately.
– I pull the candy off the heat 5 degrees early because as I stir the almonds in it will continue to cook in the pot and reach the final temp
– If you cook all the way up to 310 and notice it’s getting hotter quickly put the pan in some cold water to stop the cooking or spray the pan with cold water right away (don’t get water IN the pot though)
– After spreading the candy into the molds let them cool for 15 mins- they should be firm to the touch but not rock hard yet – this is the perfect time to cut them into thirds.
How to adjust candy making for high altitude
- Bring water to boil and mark the temperature.
- Water boils at 212 degrees, for me the water boiled at 192 degrees – a 20 degree difference
- Now adjust every recipe you make that uses temperatures down by the difference.
- So when this recipe calls for 310 degrees I am going for 290!
Homemade Almond Roca Recipe
If you love toffee as much as I do, I’d love a 5 star review. Be sure to share on social media and tag me if you make it @ashleemariecakes! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!
If you love Almond Roca you’ll love these other Holiday Goodies!
To watch me make this Almond Roca and share toffee tips play the video in the recipe card.
Almond Roca Recipe
- 1 C butter
- 1 C sugar
- 2 Tbsp corn syrup
- 1 C sliced almonds
- 1 C chocolate milk, semi sweet or dark – whatever you like
- 1 C finely chopped almonds
- Mix the butter, sugar and corn syrup in a sauce pan and cook over medium/high heat
- Continue to cook without stirring until the candy thermometer is at the “Cracked Stage”, 310 degrees F on candy thermometer – remember to adjust for your altitude – or when it's caramel colored and starting to smoke.
- Quickly take them off the heat and stir in the sliced Almonds.
- While the mixture is warm pour into some silicone water bottle molds. It should fill around 15 rods. Use a metal pastry scraper to spread the mixture into the molds
- Let them cool for 15 mins, they will start to harden but won't get so hard they they shatter when you cut them. I use a pastry cutter or knife to cut them into thirds.
- Let them cool the rest of the way
- melt the chocolate – either in a double broiler or in the microwave.
- Dip each toffee piece into the chocolate and coat entirely – use a fork or something similar to pull out and shake off the excess chocolate
- drop into a bowl of the finely chopped almonds and coat all the way around, place onto some parchment paper and let set.