Almond Roca has that rich, buttery crunch and yeah… it’s pretty much addicting!
The balance of caramelized sugar, creamy chocolate, and toasted almonds is what makes this stuff soooo good.
Getting the toffee to the right color and consistency takes patience, but it’s worth every minute.
Pouring the toffee onto a buttered baking sheet right away lets it spread before it firms up too much.
The chocolate layer melts beautifully when sprinkled on the hot toffee, making it easy to spread without extra steps.
A final dusting of chopped almonds on top adds texture and brings everything together in one bite.
How to Make Martha Stewart Almond Roca
Ingredients
- 2 cups Unsalted Butter
- 2 cups Granulated Sugar
- 1/4 cup Water
- 1/4 tsp Salt
- 2 cups Whole Almonds (roughly chopped)
- 2 cups Semi-Sweet Chocolate Chips
- 1 tsp Vanilla Extract
Step-by-Step Instructions
Step 1:
Prepare your workspace by lining a large baking sheet with parchment paper.
This step is crucial for preventing the toffee from sticking.
Step 2:
In a large saucepan over low heat, melt the unsalted butter and sugar together.
Stir constantly until the mixture is smooth.
Step 3:
Add water and salt into the saucepan.
Increase the heat to medium and bring the mixture to a boil.
Step 4:
Cook until the candy thermometer reads 300°F (hard-crack stage).
Stir occasionally to avoid burning.
Step 5:
Stir in the roughly chopped almonds and vanilla extract just before removing the pan from heat.
Step 6:
Spread the hot mixture onto the prepared baking sheet.
Top with chocolate chips and cover with tin foil for 5 minutes.
Step 7:
Remove the tin foil and spread the melted chocolate evenly over the toffee.
Add extra almonds for topping.
Tips and Tricks for Making This Recipe
Use a Candy Thermometer
Accurate temperature measurement is key to achieving the desired toffee consistency.
I always recommend using a candy thermometer for this purpose!
Consistency is Key
Make sure to stir the mixture constantly during cooking in order to avoid burning or clumping.
Cooling Time Matters
Allow the almond roca to cool completely on the baking sheet to guarantee a firm texture before breaking it into pieces.
Storage Advice
Store your finished almond roca in an airtight container at room temperature to maintain its freshness and crunchiness.
What to Serve with Martha Stewart Almond Roca
Classic Coffee Pairing
You’ll love how a hot cup of coffee complements the sweet, buttery taste of Almond Roca.
The slight bitterness of coffee balances the rich toffee perfectly.
Try a medium roast to keep the flavors balanced without overpowering the candy.
Sparkling Wine Surprise
For an unexpected pairing, a sparkling wine offers a refreshing contrast.
The bubbles cut through the sweetness, offering a palate-cleansing sip between bites.
Choose a light sparkling wine like prosecco or cava for the best experience.
Fresh Fruit Balance
Fresh fruit adds a lovely freshness next to Almond Roca’s richness.
Slices of apple or pear, with their crisp texture and subtle flavors, make an ideal match.
You might even consider a mix of berries for a splash of color and tartness.
Soft Cheese Accent
Have you tried pairing Almond Roca with cheese?
A mild soft cheese like brie introduces a creamy contrast that can enhance the nutty notes.
This might sound unusual, but trust me, it works beautifully!
Ice Cream Indulgence
Nothing beats the pairing of Almond Roca with a scoop of vanilla ice cream.
The cold, creamy texture is a great partner to the crunchy toffee and chocolate layers.
If you’re in the mood for experimenting, caramel or toffee-flavored ice cream could be a hit!
Variations and Substitutions
Nut Alternatives
You can swap almonds with walnuts or pecans if you prefer.
Each nut gives a unique twist to the classic flavor.
Try experimenting with your favorite nuts!
Chocolate Choices
Dark chocolate adds a rich intensity, while milk chocolate gives a creamy sweetness.
You can even mix both for a balanced taste.
White chocolate is also delicious for a sweeter note!
Sugar Substitutes
If you’re watching your sugar intake, consider using coconut sugar or brown sugar.
These alternatives maintain caramelization and add a deeper flavor.
Make sure to adjust cooking time slightly as these sugars melt differently.
Flavor Enhancements
Adding a dash of vanilla or almond extract can take the taste of a notch.
A sprinkle of sea salt on top enhances the toffee’s sweetness perfectly.
Experiment to find your favorite combination!
How to Store Leftover Almond Roca
Storing your leftover almond roca can be as easy as pie! For an airtight method, use containers or resealable plastic bags to maintain freshness and keep moisture out.
You can keep your almond roca piece by piece or in small batches.
Store these little treasures on your counter, away from direct sunlight, or in your pantry.
Refrigeration Tips
Refrigeration is a smart option when you plan to store almond roca for a week or more.
Place it in a refrigerator-safe container to prevent any moisture from sneaking in.
Don’t forget to label the container with the date!
Freezing for Future Enjoyment
If you’re thinking long-term, freezing is a fantastic solution!
You should wrap each piece individually in parchment before placing them in a freezer-safe bag or container.
This method allows you to grab a piece anytime without defrosting the whole batch.
Common Mistakes to Avoid
Inaccurate Temperature Measurements
Make sure you have a good candy thermometer handy.
A few degrees off, and the texture of your Almond Roca might be ruined.
Hitting the hard-crack stage at 300°-310°F is key to that perfect crunch.
Inadequate Stirring
Constant stirring helps prevent the mixture from sticking or burning.
It’s tempting to walk away, but staying attentive ensures a smooth texture.
Keep the mixture moving to get that beautiful golden toffee.
Chocolate Application Timing
Timing is crucial when adding chocolate chips.
Wait until the toffee is hot and fresh off the stove to sprinkle the chocolate.
This helps the chocolate melt evenly for a smooth finish!

Martha Stewart Almond Roca Recipe
Ingredients
- 2 cups Unsalted Butter
- 2 cups Granulated Sugar
- 1/4 cup Water
- 1/4 tsp Salt
- 2 cups Whole Almonds roughly chopped
- 2 cups Semi-Sweet Chocolate Chips
- 1 tsp Vanilla Extract
Instructions
- Prepare your workspace by lining a large baking sheet with parchment paper.
- This step is crucial for preventing the toffee from sticking.
- In a large saucepan over low heat, melt the unsalted butter and sugar together.
- Stir constantly until the mixture is smooth.
- Add water and salt into the saucepan.
- Increase the heat to medium and bring the mixture to a boil.
- Cook until the candy thermometer reads 300°F (hard-crack stage).
- Stir occasionally to avoid burning.
- Stir in the roughly chopped almonds and vanilla extract just before removing the pan from heat.
- Spread the hot mixture onto the prepared baking sheet.
- Top with chocolate chips and cover with tin foil for 5 minutes.
- Remove the tin foil and spread the melted chocolate evenly over the toffee.
- Add extra almonds for topping.