Homemade Almond Roca Recipe (Buttercrunch Toffee) (2024)

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4.49 from 29 ratings

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.

by Marie RoffeyPublished Dec 1, 2022 (Updated Dec 12, 2023)

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Homemade Almond Roca Recipe (Buttercrunch Toffee) (1)

I’ve been making this homemade almond roca candy (aka almond buttercrunch) recipe for years. I used to buy those pink packs of almond roca candy for 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. Or pair it with pretzels like this Pretzel Christmas Crack.

For more wonderful candy treats, try these Toffee Apples (Candy Apples) and these peppermint creams.

Homemade Almond Roca Recipe (Buttercrunch Toffee) (2)

Table of contents

  • What is almond roca ?
  • Ingredients
  • How to make almond roca
  • How to store homemade toffee
  • Tips and tricks for homemade buttercrunch toffee
  • Troubleshooting toffee
  • More candy perfect for gift giving

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What is almond roca?

Almond Roca is actually a brand name of an American toffee loaded with almonds and with a gorgeous buttery flavour. It’s commonly known as buttercrunch, almond butter crunch or butter crunch toffee. It’s layers of brittle toffee covered in chocolate and filled with almonds. 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. I use a combination of milk chocolate and dark chocolate (semisweet chocolate) on mine and, I find good eating chocolate melts better than chocolate chips.

Now you can make your own homemade almond buttercrunch candy at home that’s even better than the store-bought version.

Ingredients

Detailed quantities and instructions in the recipe card below.

There are very few ingredients in buttercrunch toffee – butter, brown sugar, salt, almonds and chocolate – and they’re amazing turned into this addictive candy.

You can change things up by adding some vanilla extract or swapping the crunchy almonds for walnuts or pecans.

Homemade Almond Roca Recipe (Buttercrunch Toffee) (3)

How to make almond roca

Detailed quantities and instructions in the recipe card below.

Making buttercrunch toffee from scratch is actually very easy.

  1. Just cook butter and sugar together in a pan over low heat, letting it bubble for around 10 minutes.
  2. Mix through almonds and salt then tip it into a 9×13 inch baking tin lined with baking paper
  3. 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
  4. 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.

Buttercrunch toffee 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 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.

Homemade Almond Roca Recipe (Buttercrunch Toffee) (4)

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 thermometeras 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.

Troubleshooting toffee

Making toffee is actually super simple but candy making can have it’s technical hitches. Don’t worry, I’ve got the answers.

  1. Butter separating while cooking: Overheating or humidity can cause the butter to separate from the sugar. Watch it closely for the telltale 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.
  2. 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.
  3. 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.
  4. 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.
Homemade Almond Roca Recipe (Buttercrunch Toffee) (5)

This crunchy, crumbly, buttery and sweet homemade almond roca is such a delicious treat and perfect as homemade gifts. Go ahead and make yourself a batch, then get planning for all the holiday gift-giving 🙂

More candy perfect for gift giving

  • Salted Caramel Fudge
  • Pretzel Christmas Crack (Pretzel Toffee)
  • Hazelnut Praline Chocolate Truffles
  • Caramel Peanut Fudge
  • Easy Dark Chocolate Fudge
  • Easy Rocky Road
  • Caramelised White Chocolate
  • Choc Chip Cookie Dough Fudge

If you try this homemade almond roca recipe,please take a moment toleave a rating and comment below. I love hearing from you, and it helps other readers too!

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Homemade Almond Roca Recipe (Buttercrunch Toffee) (6)

Homemade Almond Roca (Buttercrunch Toffee)

Yield: 50 serves

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Setting time: 2 hours hours

Total Time: 15 minutes minutes

4.5 from 29 ratings

This Homemade Almond Roca recipe is just 6 ingredients cooked and combined to make a crunchy toffee filled with almonds and topped with chocolate. Also known as buttercrunch toffee, it’s easy to make and a great edible gift.

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Ingredients

  • 400 g light brown sugar (2 cups packed / 14oz)
  • 450 g unsalted butter (4 sticks / 2 cups)
  • 1 ⅓ cups flaked almonds (or roughly chopped almonds)
  • 2 teaspoons salt
  • 150 g milk chocolate, roughly chopped (5.3oz)
  • 150 g dark (50% or 70%) chocolate, roughly chopped (5.3oz)

For best results, always weigh ingredients where a weight is provided

Equipment

  • 9×13 inch baking sheet

  • heavy based stainless steel saucepan

Instructions

  • PREP: Line a 9×13 inch baking sheet / cookie sheet 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 heat 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 the chocolate over the top of the hot toffee. Spread with a spatulainto an even layer(an offset spatula makes this very simple). Sprinkle with remaining almond pieces.

  • LET IT SET at room temperature for half an hour, then into the fridge for 2-3 hours.

  • Please take a moment to rate this recipe. I really appreciate it and it helps me create more recipes.

Notes

  • 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 home-brand, and good eating chocolate are a must.
  • Use a candy thermometeras 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 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.
  • If you want to make this without a thermometer, it’s still possible – see the notes in the post above.

MORE FUDGE AND CANDY RECIPES!

Calories: 143kcal

Author: Marie Roffey

Course: Dessert, Food Gifts, Snack, Sweets

Cuisine: American

Have you tried this recipe?Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.

This post may contain affiliate links that earn me a small commission for my referral, at no extra cost to you. Thank you for supporting Sugar Salt Magic.

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    20 Comments on “Homemade Almond Roca (Almond Buttercrunch)”

  1. Chris DaltonReply

    Hi. Could I put bicarb soda ?in a bit like peanut brittle recipe?

    • Marie RoffeyReply

      I haven’t tested this, Chris, sorry.

  2. EllieReply

    Homemade Almond Roca Recipe (Buttercrunch Toffee) (7)
    Fantastic recipe! A little too salty for me (will adjust next time – though some of my taste-testers reckon it’s perfect the way it is), but overall it was a huge hit and I’ll definitely make it again. An added bonus is that some of the pieces were pretty ragged and crumbly so couldn’t be given away, and we had to eat them ourselves.

    • Marie RoffeyReply

      So happy you love it, Ellie. Thanks so much for trying my recipe 🙂

  3. JackieReply

    Homemade Almond Roca Recipe (Buttercrunch Toffee) (8)
    Thanks Marie for this recipe. Divine. I’ve made it heaps of times – always a success. I usually add some vanilla extract – just because I love it. I lightly roast the whole almonds (no need to remove the skin) – I’m not sure if you mentioned to roast them. This is SO GOOD. Wish I could eat it all the time, but I have to be careful, because once I have a batch it keeps calling my name. PS: Most of t

    he time I don’t bother adding the chocolate topping. You’ve got to save calories where you can! LOL. thanks again.

    • Marie RoffeyReply

      Love the idea of the roasted almonds, Jackie. So happy you love this one as much as I do.

  4. katReply

    Would this work with vegan butter? I use Nuttelex

    • Marie RoffeyReply

      Hi Kat, I’m sorry but I haven’t tried it with vegan butter so I couldn’t say if it will work or not.

  5. Steve Alco*ckReply

    Homemade Almond Roca Recipe (Buttercrunch Toffee) (9)
    Hi Marie,
    My first foray into making Almond Roca. My mom use to make it every Christmas & this recipe was exactly as I remember it tasted.
    A couple of my granddaughters thought it was too salty. They shouldn’t be eating it anyway so I didn’t mind that criticism.
    I’ve got all the ingredients to make another batch for the gang on Christmas Day.
    Thanks for this easy recipe, I always thought it was too complicated for my kitchen skills .

    • Marie RoffeyReply

      So happy you hear you loved it Steve. Thanks for using my recipe 🙂

  6. SteveReply

    Homemade Almond Roca Recipe (Buttercrunch Toffee) (10)
    My mom use to make this every Christmas.
    This was my try & it was perfect except some of my family thought it was too salty.
    Followed the recipe exactly.
    Will make again in the next couple of days with a little less salt.
    Thanks for your recipe Marie.
    5 star rating from me

    • Marie RoffeyReply

      So happy you loved it, Steve

  7. AbbyReply

    Very nice recipe.. I like it ,thanks 🙂
    I have question, can I use white sugar instead of brown sugar?

    Thanks again

    • Marie RoffeyReply

      Hi Abby, yes you can but the flavour will change a little – it won’t be so much of a butterscotch.

  8. TrangReply

    Homemade Almond Roca Recipe (Buttercrunch Toffee) (11)
    This toffee is amazing, I’m saving it for Christmas!

    • Marie RoffeyReply

      It’s perfect for Christmas gifts. Thanks Trang

  9. S SteeleReply

    Homemade Almond Roca Recipe (Buttercrunch Toffee) (12)
    So easy to make. I took this to work for my colleagues and everyone loved it.

    • Marie RoffeyReply

      So happy you all loved it 🙂

      • RitaReply

        I dont know what went wrong. I’ve made candy before and used a candy thermometer.

        I followed the directions exactly and as soon as it reached the correct temp. I took it off and added the nuts and salt. The when I poured it into the pan, there was a lot of butter around the edges. So i soaked all of it up with paper towels and proceeded with the remainder of the directions. Refrigerated it for 5 hours. When i cut it it was cloudy/milky looking and didnt have that snap that toffee should have. It was hard enough but not toffee like.

        What do you think happened?

        Thanks,

        • Marie RoffeyReply

          Candy making is often affected by environmental factors. If it’s hot where you are, or even just a little humidity in the air, it can affect what the sugar does while cooking. Check the troubleshooting section in the post for more info.

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