Homemade Almond Roca 4 Ingredients

Looking for more copycat candy bars? Try my homemade Kit Kats, Twix, or Almond Joys next. I think Almond Roca is the most underrated candy. Blame the candy makers, not the candy. My almond roca recipe is ten times better than the classic candy bar. That’s because I use real toffee and NOT corn syrup. Pair that with crunchy almonds and a thick layer of chocolate, and you’ve got a dessert no one can resist.

Why I love this recipe

Made with 4 wholesome ingredients. I can’t claim this is ‘healthy,’ however, it is made with a shortlist of easy-to-pronounce ingredients. Nowadays, that’s a big deal! Fun to customize. Since you’re the chef, you can use whatever nuts or chocolate you want. You can even make it vegan or add different mix-ins. Not just for the holidays. Almond Roca is usually reserved for gift-giving over the holidays, but once you learn how to make it from scratch, you’ll always find an excuse to make it.

Ingredients needed

Butter. Unsalted butter from a block, not a spread. Spreads usually have water added, which can affect the texture of the toffee. Sugar. I tested white sugar and light brown sugar, and white sugar made the toffee more snappy. Chocolate chips. Good quality chocolate chips or even a chopped-up chocolate bar. I used semi-sweet chocolate chips. Chopped almonds. Raw, unsalted almonds. Roughly chop them for added texture.

How to make Almond Roca

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. You’ve probably seen Roca candy at ALL the major supermarkets, especially around the holiday season. Almond Roca is a hard toffee with chopped almonds mixed in and on top. It’s often also coated with a thick layer of chocolate. Step 5- Chill. Refrigerate for at least 2 hours or overnight. Once set, use a sharp knife to slice it into pieces.

Arman’s recipe tips

Don’t worry about getting even slices. The beauty of Almond Roca is its uneven pieces. I think they call it ‘rustic.’ Stir, stir, stir! I’m not kidding when I say you have to stir continuously. If not, the butter and sugar will separate, and you’ll end up with uneven, tacky toffee. Don’t use salted butter. If you prefer a salty-sweet flavor, sprinkle the candy with flaky sea salt after the chocolate has mostly firmed up.

Storage instructions

To store: Store it in a sealed container at room temp for up to two weeks. Store it in the refrigerator for a couple of weeks to keep it fresher for longer, but let it come to room temperature before enjoying.

Make it vegan. Use vegan chocolate chips and vegan butter. Switch up the nuts. Use a mixture of walnuts, pecans, and peanuts. Use different chocolate. Try white, dark, or milk chocolate chips or a mixture of all three.

To freeze: Freeze Almond Roca in a freezer-safe bag for up to six months.