Homemade Almond Roca

16 Jan

homemade almond roca recipe

I still remember the very first time I tried this stuff.  It was December, five years ago.  We were at a surprise birthday party for my father in law.  There was tons of food and people, conversations and laughter.  I was about 5 months pregnant at the time and over on the side table there was this plate stacked up with this stuff.  I didn’t really pay much attention to it.

homemade almond roca recipe

Then Mr. saw it and his eyes lit up.  He went right for it and made me try it.  Let’s just say my life was forever changed.  It explained that this was Auntie D’s homemade almond roca.  I could NOT leave this stuff alone the rest of the night.  I’m pretty sure I must have ate 1/2 the plate all by myself.

homemade almond roca recipe

This stuff is easy, addicting and delicious.  I made it just after for a potluck at work.  No one really paid it much attention until I told them to try it.  As soon as they had one piece they, like me, couldn’t put it down.  It’s sweet, salty, crunch and sweet.  The perfect balanced treat.

homemade almond roca recipe

I can’t make this stuff very often because I have will power issues, just ask my jeans.

Thanks Auntie D for the recipe!!

homemade almond roca recipe

Homemade Almond Roca


  • 1 sleeve Saltine Crackers with salted tops
  • 1 c salted butter
  • 1 c granulated sugar
  • 2 c semi-sweet chocolate chips
  • 1 c sliced almonds - toasted
  • sea salt for sprinkling


  1. Move your oven rack to the middle position and line a rimmed baking sheet with tinfoil. Preheat oven to 400 F. Spread crackers in a single layer covering the entire pan.
  2. In a medium sauce pan bring butter and sugar to a roiling boil, stirring often and boil for 3 minutes.
  3. Immediately pour over your saltine crackers and spread evenly.
  4. Bake in oven for 5 minutes. Remove and cover evenly with chocolate chips. Put back in the oven for 1-2 minutes, until the chocolate is soft enough to spread.
  5. Spread out chocolate making sure to completely cover the crackers. Sprinkle almonds on top and then sprinkle a bit of sea salt on top.
  6. Place in the fridge until firm. Once everything is solid break into pieces.
  7. Store in an airtight container on the counter for up to 5 days. (ya right, this stuff never lasts 5 days.)
  8. Freezes well.

5 Responses to “Homemade Almond Roca”

  1. Dorothy @ Crazy for Crust January 16, 2013 at 6:37 pm #

    Yessssssss. This is my husbands favorite!

  2. Margo, Thrift at Home January 31, 2013 at 10:26 am #

    I remember exactly when I had almond roca too! I was student teaching in Tacoma, WA, which is where it’s made (so that was almost 15 years ago). I loved it – can’t get it in my area, now, so I had forgotten what it tasted like

    My aunt gave me this exact recipe a few years ago and she called it English toffee or brickle or something. I never connected the two until I read your post! Sweet. I made this past Christmas. My friend calls this stuff crack because it’s so addictive :)

  3. Marti December 18, 2013 at 10:33 am #

    Melting the chocolate chips in the oven and then “spreading them” doesn’t work :(

    However, if you melt the chocolate chips in a saucepan with crisco and then pour it over the crackers it’s perfect.

    • Christina December 18, 2013 at 1:54 pm #

      I am happy you found an alternative that worked for you. I have never encountered a problem with warming the chocolate chips just until they are soft and spreding them out.

  4. Terra December 17, 2014 at 8:10 pm #

    I just made these !!!!!
    They are awesome!!!!
    I melt my chocolate chips for 30 seconds at a time in the microwave till they are melted.

    So easy to make, this will be a favourite from now on, no more looking in the store for Almond Roca :)

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