There’s something magical about homemade Almond Roca Toffee. It’s crunchy, buttery, and melt-in-your-mouth good, with just the right balance of nutty almonds and rich chocolate. I remember the first time I made it—it felt like creating edible gold! Whether it’s for holiday gifting, a sweet treat after dinner, or a bite of indulgence with your afternoon coffee, this recipe never fails to impress.
If you’ve been wanting to try your hand at candy-making, this is the perfect place to start. No candy thermometer? No problem! I’ve got tips to make it foolproof.
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have most of these pantry staples on hand.
- Easy to Make: No fancy skills required—just a little patience and stirring.
- Perfect for Gifting: Packaged in a pretty tin, this Almond Roca Toffee makes the ultimate homemade present.
- Gourmet Taste: It tastes just as good (if not better) than the store-bought version!
Ingredients Breakdown
- Butter: The base of all good toffees. Use unsalted butter for better control over the sweetness.
- Sugar: Granulated sugar melts and caramelizes perfectly for that golden toffee color.
- Dark Chocolate: Adds a luscious, bittersweet layer that balances the sweetness of the toffee. Milk chocolate works too if you prefer!
- Almonds: Toasted almonds bring a delightful crunch and a deep, nutty flavor to every bite.
- Vanilla Extract: Adds a touch of warmth and rounds out the flavors beautifully.
- Salt: A pinch of flaky salt takes the flavor over the top. Trust me on this one!
Pro Tip: Toast your almonds ahead of time to enhance their flavor. You can do this quickly in a dry skillet or in the oven at 350°F for 8-10 minutes.
Step-by-Step Instructions
- Start by lining a baking sheet with parchment paper or a silicone baking mat. Scatter half of the chopped almonds evenly over the prepared sheet.
- In a heavy-bottomed saucepan, melt the butter over medium heat. Once melted, add the sugar and a pinch of salt, stirring constantly with a wooden spoon or silicone spatula.
- Continue cooking the mixture, stirring often, until it turns a rich caramel color. This should take about 10-12 minutes. (Insider Tip: Look for the mixture to pull away slightly from the sides of the pan—it’s ready!)
- Remove the saucepan from the heat and quickly stir in the vanilla extract. Carefully pour the hot toffee over the almonds on your baking sheet, spreading it out as evenly as possible.
- While the toffee is still warm, sprinkle the chopped chocolate across the top. Wait a minute or two for the chocolate to soften, then use an offset spatula to spread it into a smooth layer.
- Sprinkle the remaining almonds on top of the chocolate, gently pressing them down to ensure they stick.
- Let the toffee cool completely at room temperature, or speed things up by refrigerating it for 30-40 minutes. Once set, break the toffee into bite-sized pieces and enjoy!

Chef’s Tips and Tricks
- Don’t Rush: Cook the toffee mixture at medium heat to avoid burning—it’s worth the patience!
- Watch Closely: Toffee can go from perfect to scorched in seconds. Keep stirring and monitoring closely once it starts browning.
- Break It Up: Use the edge of a sharp knife to create neat pieces or simply snap it with your hands for a more rustic look.
Recipe Variations and Serving Suggestions
- Nut-Free Option: Swap almonds for pretzel pieces or seeds like sunflower or pumpkin for a crunchy twist.
- Drizzle Delight: Drizzle melted white chocolate on top for an extra layer of sweetness and visual appeal.
- Holiday Vibes: Add a sprinkle of crushed candy canes over the chocolate layer for a festive touch.
- Serving Ideas: Pair with a cup of hot coffee or a glass of red wine for an indulgent treat.
FAQs
- How do I store Almond Roca Toffee? Store it in an airtight container at room temperature for up to 2 weeks. Keep layers separate with parchment paper to prevent sticking.
- Can I freeze it? Yes! Almond Roca Toffee freezes well. Wrap it tightly and store in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
- What if I don’t have a candy thermometer? No worries! Follow the visual cues in the instructions—the caramel color and pulling away from the pan are your best indicators.
Almond Roca Toffee
Prep Time: 15 minutes
Cook Time: 15 minutes
Cooling Time: 30-40 minutes
Servings: 12-16 pieces
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup chopped almonds, toasted
- 1 cup chopped dark chocolate
Instructions
- Line a baking sheet with parchment paper and sprinkle half the almonds evenly across the surface.
- In a saucepan, melt butter over medium heat. Stir in sugar and salt. Cook, stirring, until caramel-colored, about 10-12 minutes. Remove from heat and stir in vanilla extract.
- Pour toffee mixture over almonds. Let sit briefly before spreading with a spatula.
- Scatter chocolate on top. Allow to melt, then spread evenly. Sprinkle with remaining almonds, pressing gently into the chocolate.
- Cool completely. Break into pieces and store or serve.
I can’t wait to see your Almond Roca Toffee creations! Snap a photo, share it on social media, and tag me with #TheKitchensAid so I can cheer you on!