Easy Almond Roca Recipe
Intermediate Good For Parties Gluten Free Winter
Easy Almond Roca Recipe
Prep Time: 10 Minutes
Skill Level: Intermediate

Recipe Rating

Easy Almond Roca Recipe


  • 1 cup butter (250 mL)
  • 1 cup granulated sugar (250 mL)
  • 1/4 cup water (50 mL)
  • 2 tbsp corn syrup (30 mL)
  • 1 1/2 cups toasted unblanched almonds, coarsely chopped and divided (375 mL)
  • 1/4 tsp baking soda (1 mL)
  • 2 cups CHIPITS Semi-Sweet Chocolate Chips (350 g)
Easy Almond Roca Recipe


  • 1. Melt the butter in a large, heavy saucepan set over medium. Stir in the sugar, water and corn syrup. Bring to a boil, stirring constantly.
  • 2. Continue to cook, without stirring, for 10 minutes or until the toffee reaches 300°F (150°C) on a candy thermometer (the hard crack stage) and is amber in colour. (If the toffee bubbles up, adjust the temperature as needed.)
  • 3. Meanwhile, measure out 1/4 cup (50 mL) of the almonds and chop finely for the garnish; set aside. Line a 13 x 9-inch (3 L) baking pan with parchment paper.
  • 4. Remove the toffee from the heat; immediately stir in the baking soda and coarsely chopped almonds. Quickly pour the mixture into the prepared pan. Spread the toffee out as evenly as possible.
  • 5. Scatter the chocolate chips evenly over the hot toffee mixture. Let stand for 3 minutes; spread evenly with a spatula. Sprinkle the finely chopped almonds evenly over the chocolate. Chill for 2 hours or until set. Break the candy into pieces and store in an airtight container for up to 2 weeks. Makes about 2 lb (1 kg) candy.
  • Tips:
  • • When the toffee reaches the hard crack stage, a small amount dropped into cold water should form hard, brittle threads that break once cool.
  • • Toast the almonds on a baking sheet in a 350°F (180°C) oven for 12 to 15 minutes.
  • • Sprinkle a little coarse sea salt over the chocolate along with the finely chopped almonds for a sweet and salty treat.

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