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Almond Roca Recipe

  • Author: Chris Dalziel
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Total Time: 1 hour
  • Yield: 8 1/4 lb bags 1x
  • Category: Candy
  • Method: unknown


Tasty almond and chocolate candy, perfect for the holidays.


  • 1 lb. butter (don’t substitute margarine for the butter)
  • 2 cups brown sugar
  • 2 tbsp. honey
  • 1/3 cup cold water
  • 1 cup almonds, blanched and slivered
  • 1 1/2 chocolate chips, semi-sweet


  • Mix butter, sugar, water and honey together in a large, heavy pan.
  • Cover and boil for 5 minutes.
  • Remove the lid and wash down the sides of the pan with a pastry brush dipped in water.
  • Do not stir the mixture.
  • Insert candy thermometer.
  • Cook until the candy thermometer reaches 290F — cook to 300F if you prefer a butterscotch toffee base.
  • Remember to adjust the temperature to account for your elevation, by subtracting 2 degree F for every 1,000 feet in elevation above sea level that you live.
  • Once candy reaches temperature, take off heat.
  • Stir in almonds.
  • Pour onto a well buttered baking sheet and spread out thinly.
  • Allow to cool for a few minutes until a crust forms on top.
  • Spread melted chocolate on top, sprinkle with more almonds, if desired or decorate with a small amount of white chocolate.
  • Allow to cool over night.
  • Break into pieces and package in 1/4 lb. gift giving bags.
  • Makes 1 1/2 lbs of Almond Roca.

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