Old-Fashioned Almond Roca (Honey-Sweetened)

Alongside my peanut butter cups and fudge recipes, this old-fashioned almond roca stands among the tried and true that I make regularly.  You don’t need to wish there was a Real Food Candy Shoppe near you anymore.  You can just whip up a real food candy yourself, and you will be surprised how simple and delectable they are.

Ever since I had so much fun figuring out semi-sweet and white chocolate chips, I have wanted to do more candy-making endeavors.  Like most of us I remember going into candy shops as a child and seeing all the different colored candy and wrappers. It was like being in Willy Wonka’s magical factory!

But I know too much now about the ill effects of white sugar and commercial oils to trust store candy anymore.  I still will try a piece here or there (I don’t worry too much about it), but it doesn’t even taste as good as I remember.  I vastly prefer freshly made candies from home, using real butter, cream, whole cane sugar, honey, and real vanilla.

Equipment Needed:

This recipe is perfect to make as a gift.  You can place the almond roca pieces in a beautiful candy box or metal container with a lid, lined with paper.  You could make them for a birthday party, or graduation, or anniversary.  But no matter what, this is something to savor!

Almond Roca

2 cups (1 pound) butter (buy grass-fed butter here, how to make butter here)
1 1/3 cup honey (buy raw honey here)
1 cup chopped almonds (buy almonds here, how to soak & dehydrate nuts here)
2 teaspoons good vanilla (buy extracts here)
2 cups chocolate chips, melted (optional) (how to make chocolate chips here)
extra chopped almonds for sprinkling (optional)

  1. Melt butter gently in a saucepan.  Add honey while the butter melts, stirring with a wooden spoon constantly until nicely combined.
  2. Using a candy thermometer, and stirring occasionally, heat the mixture over medium-high heat until it reaches the “hard-crack stage” of 305 degrees Fahrenheit.  (You can also use “soft-crack” of 275 degrees Fahrenheit for a softer candy that bends first before cracking into pieces when broken apart.)
  3. After the mixture reaches the desired temperature, remove from the heat immediately and stir in the chopped almonds.  Add vanilla, taking care not to get splattered.  Stir well, then immediately spread onto a jelly roll pan lined with parchment paper to cool. 
  4. Let cool for 45 minutes or until stiff.  Transfer to the refrigerator to cool completely if needed.  While the almond layer cools, start melting the chocolate chips in a glass bowl set over a saucepan of simmering water.  When completely melted, pour over the almond layer, and sprinkle with extra chopped almonds.  Let the chocolate set up either at room temperature (it may take a few hours) or place in the refrigerator or freezer to set up more quickly.
  5. When the chocolate is set, lift the parchment paper from the pan.  It should be very stiff, and will snap when you break off a piece.  Break into any sizes you like.
  6. You can store the candy at room temperature, in an enclosed container.  (If it gets too warm in your kitchen, simply store in the refrigerator and take out a piece about 20 minutes before you want to eat it.)

This post is a part of Sunday School, Weekend Gourmet, Monday Mania, Fat Tuesday, Slightly Indulgent Tuesday, Real Food Wednesday, Healthy2day Wednesday, The Mommy Club, Allergy-Free Wednesday, Full Plate Thursday, Simple Lives Thursday, Pennywise Platter, Fresh Bites Friday, Friday Food Flicks, GAPS-friendly Fridays.

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.


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  1. Wow!!! This looks amazing… I think I will double the chocolate?! Yum!

  2. its that taking it out 20 minutes before you want to eat it that would get me. . . . . i want to eat it NOW!

  3. This looks divine!! We are currently nut free so I am going to try this with some nice crispy. salty sunflower seeds!! Yummers!

  4. This looks awesome! Will be making it for a SCD treat (minus the chocolate)!

  5. I’ve had someone ask me for a almond roca recipe….I’ll have to pass them along to you!

  6. LOVE almond roca, and love that this one does not have brown sugar! Thanks for sharing on Allergy Free Wednesdays!

  7. O my gosh! We made this for Easter and it is divine! 🙂 SO WONDERFUL! We added a bit of sea salt to the top of the chocolate layer, too. Thanks so much.

  8. I tried this and oh, my, gosh! It was amazing! Thanks for sharing this!

  9. Good Morning Kendahl,
    This is beautiful Almond Roca, wish I had some right now. Hope you have a wonderful week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  10. Wow, this looks fabulous and much healthier than storebought candy! Thanks for sharing with Healthy 2Day Wednesday, and come back Wednesday to see if you were featured!

  11. Just finished this and I must say it took so long to get to that temp I took it off at 275.. Actually tastes a little burnt. The color is a bit darker than yours. Candy themometer is new but bought the only one the store had.

  12. Hi, great blog, thanks for all the treats but I made this and I ended up with a separated butter layer on top. I actually made it twice trying to follow instructions more accurate.
    Please help, what Am I doing wrong?


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