This Homemade Almond Roca recipe takes 6 ingredients and all of 20 minutes to turn into a buttery, crunchy toffee filled with almonds and topped with chocolate. Also known as buttercrunch toffee, it’s easy to make and a great edible gift.
I’ve been making this homemade almond roca recipe for years. I used to buy those pink packs of almond roca for my mum every Christmas until I learnt how to make it from scratch and now there’s no looking back.
For those who haven’t encountered this magical candy before, you will likely feel the need to make up for lost time once you taste it. Rich, buttery toffee that’s crunchy but won’t break your teeth – it crumbles in your mouth rather than break into shards and it’s absolutely divine. It’s filled with almonds and topped with chocolate and more almonds.
What is almond roca
Almond Roca is actually a brand name of an American buttery almond toffee commonly known as buttercrunch. It’s similar to English toffee, though this latter type doesn’t normally contain nuts nor is English toffee coated in chocolate.
My buttercrunch recipe is a combination of both – having the chocolate and nuts of the American version and using brown sugar like the English version.
How to make almond roca
Making buttercrunch toffee from scratch is actually very easy.
- Just cook butter and sugar together in a pan over low heat, letting it bubble for around 10 minutes.
- Mix through almonds and salt then tip it into a 9×13 inch baking tin lined with baking paper
- Let it set at room temperature for about 1/2 an hour, then you can transfer it to the fridge or freezer to speed things up
- Once it feels firm, even if still warm you can add some melted chocolate and more almonds to the top.
Almond Roca is extremely addictive so, luckily, this recipe makes a big batch perfect for dividing up into gifts whilst also satisfying your own cravings.
How to store homemade toffee
Once your toffee is completely cool and set, you can break it up into pieces with your hands – it breaks fairly easily.
Store your toffee in an airtight container in the fridge – it must be airtight. It will also sit quite happily at room temperature in cooler months, again in an airtight container.
Almond roca keeps very well, for weeks even, so it’s perfect for gift giving. Pack it in pretty jars and tie a ribbon around the top and treat all your loved ones. The one suggestion I would make is to wrap box it up quick, so the whole batch doesn’t go missing before you get the chance.
You can even freeze this toffee to prolong it’s life even further, and eat it straight from the freezer too.
Tips and tricks for homemade buttercrunch toffee
- Use good quality everything – there’s only 6 ingredients in this and it goes a long way so use the best you can afford. Good butter, not homebrand, and good eating chocolate are a must.
- Use a candy thermometer – as you need to get your toffee to the hard crack stage – roughly 145C / 295F. It’s worthwhile getting one since they’re cheap and they can be used forever in any candy making adventure.
- Stir regularly – at least every 30 seconds to 1 minute so that the sugar doesn’t burn on the bottom. Whatever you do, DON’T WALK AWAY. You need to stay right with this baby for about 15 minutes total – that’s it – then you’ll be rewarded richly.
- Be very careful – hot caramel is like molten lava and it will cause burns if you get it on your skin. Don’t be too vigorous while mixing so you don’t splash it and take care when pouring it out.
- Use a 9×13 inch baking tin for toffee about 1cm thick, similar to traditional almond roca. Use a larger tin or halve the recipe for very thin toffee.
- Blot the top of the toffee of any excess grease before adding the chocolate.
Note: If you want to make this without a thermometer, it’s still possible and I’ve done it successfully many times. You’ll need to heat and stir as per the recipe and once it gets to a gentle bubbling boil, let it go, stirring every minute or so for 10 minutes. It should be very thick and thickly sticking to the side of the pan by this stage.
Making toffee is actually super simple but candy making can have it’s technical hitches. Don’t worry, I’ve got the answers.
- Butter separating while cooking: Overheating or humidity can cause the butter to separate from the sugar. Watch it closely for the tell tale signs of it beginning to look greasy while you stir it. If it happens, take it off the heat immediately and stir quickly but carefully. This will both cool it enough to come back together and the stirring action will force it to combine again. Once it comes back together, add your almonds and salt and pour it into the tin.
- Butter separating after pouring it into the tin: Same as above, it was likely over the ideal temperature or too humid. As long as only some of the butter has separated, you can use some paper towel to blot away the excess butter (careful, it’s hot) and the rest should set up fine.
- Toffee not setting hard: You didn’t heat it up to the right temperature. It’s very important to get it to 145C / 295F. If you’re eyeballing it, you may not have quite got it there.
- Chocolate won’t stick and is falling off the toffee once set. One word – grease – it stops things from sticking and with all the butter in this recipe, it can happen. The easiest way to get around this is to blot the set toffee with paper towel to remove any grease, before topping it with chocolate.
This crunchy, crumbly, buttery and sweet homemade almond roca is such a delicious treat. Go ahead and make yourself a batch, then get planning for all the holiday gift giving 🙂
More candy perfect for gift giving
Homemade Almond Roca (Buttercrunch Toffee)
- 9x13 inch baking tin
- heavy based stainless steel saucepan
- 400 g light brown sugar (2 cups packed / 14oz)
- 450 g unsalted butter (4 sticks / 2 cups)
- 1 1/3 cups flaked almonds
- 2 teaspoons salt
- 150 g milk chocolate, roughly chopped (5.3oz)
- 150 g dark (50% or 70%) chocolate, roughly chopped (5.3oz)
- PREP: Line a 9x13 inch baking tin with baking paper and get all your ingredients measured out and ready.
- MELT: Place the sugar and butter in a heavy based saucepan over low-medium and stir until it is well combined and the mixture starts to bubble.
- LOW BOIL: Let it bubble away on a low boil stirring quite regularly so that it doesn't burn, for around 8-10 minutes until it reaches 145C / 295F on a candy thermometer. (See notes)
- ADD INS: Remove from heat. Add the salt and 1 cup of the flaked almonds and stir well to combine.
- INTO TIN: Pour straight into the baking tin. Allow it to cool for around 10 minutes, while you prepare the chocolate.
- MELT THE CHOCOLATE in the microwave in 30 second bursts, stirring well between each, until JUST melted.
- BLOT THE TOFFEE with paper towel to remove excess grease, then pour over the chocolate and spread with a spatula. Sprinkle with remaining almonds.
- LET IT SET at room temperature for half an hour, then into the fridge for 2-3 hours.
- Use good quality everything - there's only 6 ingredients in this and it goes a long way so use the best you can afford. Good butter, not homebrand, and good eating chocolate are a must.
- Use a candy thermometer - as you need to get your toffee to the hard crack stage – roughly 145C / 295F. It's worthwhile getting one since they're cheap and they can be used forever in any candy making adventure.
- Stir regularly - at least every 30 seconds to 1 minute and don't walk away.
- Be very careful - hot caramel is like molten lava and it will cause burns if you get it on your skin.
- Use a 9x13 inch baking tin for toffee about 1cm thick, similar to traditional almond roca. Use a larger tin or halve the recipe for very thin toffee.
- If you want to make this without a thermometer, it's still possible - see the notes in the post above.
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