25 Reviews
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Sarah Carr on 12.13.2011
Made this last year with my mom, and it was great! I’m planning on trying it again tonight.
lauraang on 4.14.2011
This truly is a “five-mitt” recipe. Not only that, but it gets another five mitts for the excellent instructions given. My candy came out superbly (my first time ever) and several people asked if I’d bought from a shop. Nope! Thanks for such a wonderful, ‘will go back again and again’ recipe.
m1che11eanderson on 1.6.2011
Made this and is very good, although I did not cook the sugar mixture long enough. I was afraid of burning, so it’s more buttery than carmelly and a little soft. Didn’t keep me from eating WAY too much.
I didn’t use any extra chips but added sea salt on top of the chocolate. Used milk choc. chips and would go with semi-sweet next time. Flavour preference.
kitchenma on 12.26.2010
The directions were very specific, and helped a lot. This was the most delicious roca I’ve ever tasted! Be patient when stirring throught the various stages. I was afraid I had messed up because between the “cheesy stage” and the “runny caramel stage” it got very thick! I was afraid I had done something worng….but stir, stir stir, and it thinned out again and turned to beautiful runny caramel! Thx for a well executed recipe 
This will be a regular xmas favorite!
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Nicole Callaway on 12.22.2011
Hello you candy makers! I need help and lots of it!!! I am a complete failure at the almond roca. The butter separates on me before I get to the creamy carmelized stage. What am I doing wrong??? Thanks for helping!
piah on 1.14.2011
I had never made almond roca before (actually, I’d never even heard of it), but had to try it after reading the blog. It turned out great and I had to make an extra batch just to let my friends taste it too.
kitchenma on 12.26.2010
This recipe turned out perfectly!! Yumm….the best almond roca I’ve ever tasted!
renobrecht on 12.24.2010
I tried this recipe for Christmas and it turned out beautiful and very tasty. I haven’t made candy in awhile and this is one of my favorites. Thanks for sharing your recipe. I think it’s going to become a yearly favorite for the holidays!
Joan Callaway on 12.23.2010
I make Almond Roca every year at this time.
Hot Tip: Use a candy thermometer – and stir constantly after about 265…to 300 degrees, at which point add vanilla if you plan to, and pour onto prepared cookie sheet. I use a Silpat.
Saturday was a rainy day…and I had forgotten that this recipe doesn’t work well on rainy days. The finished product tasted okay, but didn’t get hard…crystallized. Some people say that adding a quarter cup of light corn syrup will solve this problem. I’ve not tried that.
Made coffee flavored toffee last night. Delicious! Just added about 1 1/2 teaspoons of instant espresso and 1/3 c. of molasses to about half of this recipe. Primo!