• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Nourishing Gourmet

Nourishing. Satisfying. Gourmet.

  • THM Coaching
  • About
    • Privacy
    • Contact
  • Recipes
  • Cookbooks
    • Everyday Nourishing Food
    • Salad Cookbook
    • Soup Cookbook

Almond Roca with Maple Syrup (Grain/Corn Syrup-Free)

December 6, 2013 by April Swiger 55 Comments

Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*
Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*

Almond Roca with Maple Syrup (Grain and Corn Syrup Free)

By April Swiger, Contributing Writer

Crunchy, buttery, stick-to-your-teeth chocolaty goodness! Almond Roca (also known as Almond Toffee) is my favorite treat this time of year. The mixture of creamy butter, and pure maple syrup, heated and cooled to crisp toffee is absolutely to die for! Topped with chocolate, and chopped almonds, this dainty sweet is perfect to share with those you love. Better yet, you don’t even need a candy thermometer to make it!

I feel spoiled living in New England, surrounded by some of the best maple syrup in the whole world. Small “sugar shacks” dot the curvy rural backroads I often drive on through picturesque Connecticut towns. I was recently gifted two jugs of this “liquid gold” from local farms in our region and they have been burning a hole in my cabinet! With my calendar full, and gift list long, I knew it was time to experiment with a naturally sweetened version of my annual favorite.

Almond Roca With Maple Syrup (Grain and Corn Syrup Free)3

According to Sally Fallon in Nourishing Traditions (page 536), maple syrup is “The concentrated sap of huge deciduous trees, maple syrup is rich in trace minerals, brought up from below ground by the tree’s deep roots. It imparts a wonderful flavor to cream-based desserts and may be used in baked goods, such as muffins and pancakes.”

Maple syrup contains antioxidant minerals like manganese and zinc, which are great for the immune system, and makes for a wonderfully natural alternative to refined sugar and corn syrup. However, it’s extremely important that 100% pure maple syrup is used. Most syrups bought at the grocery store are cut with corn-syrup, high fructose corn syrup, and fake maple flavoring. Buying 100% pure maple syrup from a reputable farmer is the best way to ensure its purity and health benefits.

Almond Roca with Maple Syrup (grain and corn syrup free)4

Almond roca can be tricky to make, so be sure to give your full attention to the time spent at the stove. I don’t have a candy thermometer, but have learned how to make this sweet treat by sight and smell. It’s quite easy if you know what to look for. I’ve included a helpful step-by-step guide for you below so you can learn the stages of “melt” and create the most perfect almond roca!

UPDATE: See the note at the end of the recipe for information about using a candy thermometer and some troubleshooting tips!

A few thoughts about my ingredients:

  • I used raw almonds in this recipe and chose not to soak and dehydrate them this time (although I have in the past for a different recipe!). If you would prefer to soak and dehydrate them, they should still work perfectly for almond roca! Kimi has previously written about phytic acid in nuts and seeds, as well as instructions for soaking them that are very helpful.
  • I chose to use a brand of chocolate chips that are gluten, dairy, nut and soy free (affiliate link). Most store bought brands of chocolate contain soy lecithin, an artificial emulsifier that is most likely genetically modified. You could also use dark chocolate for a less sweet roca, or a homemade chocolate chip alternative. It’s up to you!
  • Note from Kimi: This recipe uses beautiful butter, and it reminded me to tell you all that you can now get one of my favorite brands, Kerrygold, through my affiliate Amazon! Get a single one here, or a box of twenty. So helpful for those who can’t get it locally.

Almond Roca with Maple Syrup (Grain and Corn Syrup-Free)

Almond Roca with Pure Maple Syrup (Grain/Corn Syrup-Free)
 
Author:
April Swiger
Recipe type: Dessert/Candy
Print
 
The buttery crunch of pure maple syrup toffee, topped with chocolate and almonds, is the perfect gift for family and friends! This recipe will fill a small 9x13 baking sheet. Double the recipe for a party, or halve it to share with a friend. It freezes very well! Recipe adapted from Tasty Kitchen. As always, be careful when working with the hot candy mixture, as it could cause bad burns if spilled.
Ingredients
  • 2 sticks of butter (16 Tbls)
  • 1 cup pure maple syrup
  • 2 Tbls water
  • 1 cup almonds, coarsely chopped
  • ½ cup (heaping!) chocolate chips (I use a dairy/nut/soy free brand. You could also use dark chocolate for less sugar content)
  • ⅓ cup finely chopped almonds for sprinkling
Instructions
  1. Prepare a small baking sheet (9x13) with parchment paper. Be sure to use one that has edges so the toffee doesn't drip out.
  2. In a saucepan, or cast-iron skillet, melt the butter, maple syrup, and water together on high, stirring constantly.
  3. These ingredients will move from a light golden color with a foamy consistency to darker with more bubbles, and eventually thicker and caramel-like.
  4. When the color begins to darken, and smells slightly toasty (be careful not to burn it!), remove the pan from the heat and quickly stir in the 1 cup of coarsely chopped almonds.
  5. Immediately spread the mixture onto the parchment paper evenly before it hardens. It will darken in color at this point.
  6. Sprinkle the chocolate chips on top. After a minute or two the chips will have melted into the hot toffee.
  7. Use a knife to spread the chocolate over the top.
  8. Sprinkle finely chopped almonds onto the chocolate.
  9. Refrigerate until hardened, or freeze for 20 minutes if you're impatient like me 🙂
  10. Break the roca into small pieces and enjoy!
Notes
UPDATE: Some readers have requested instructions for using a candy thermometer. I have not personally used one, so I don't know from experience what temperature would work best (I rarely make candy, so I never invested in one). However, I have read that the 290-300 F range would result in a nice hard brittle. Kimi shared a helpful link for candy making stages in the comments. If you're using a thermometer, I would recommend looking at that tutorial! She also shared that she has used the timing method by dropping pieces of the candy into ice cold water to check its hardness. This recipe can be tricky as there are a lot of variables that could contribute to a too soft, or overdone brittle (both of which I have experienced). If you're not using a thermometer, it's hard to say how long the brittle should be on the heat, but for this batch I made it was around 7-10 minutes. I found that my gas stovetop heats up much hotter and quicker than my old electric stovetop. I also used a cast iron skillet, which may heat differently than a stainless steel saucepan. I hesitate to put a timeframe on this recipe, because I know the variables will be different for everyone. For some better pictures of the candy making stages you can also check out the original recipe that I adapted this from. That may be very helpful for some, as it was how I originally learned to make Almond Roca!
3.2.2124

Other sweet treats you may enjoy:

  • Cracker Toffee 
  • Chile-Spiked Dark Chocolate Bark with Pepitas and Mango (dairy-free)
  • Gluten and Dairy Free Pancakes (for any extra maple syrup you may have around!)
The following two tabs change content below.
  • Bio
  • Latest Posts
My Facebook profileMy Instagram profileMy Pinterest profile

April Swiger

April is a follower of King Jesus, wife, mother, writer, and adoption advocate. She lives in New England where her husband serves as a worship-pastor. Her introverted nature loves to read, sip coffee, and cook nourishing food for those she loves. You can find her writing at April Swiger.
My Facebook profileMy Instagram profileMy Pinterest profile

Latest posts by April Swiger (see all)

  • Stuffed Butternut Squash with Bacon, Brown Rice, and Mushrooms - September 23, 2015
  • Roasted Beet and Blueberry Salad - June 17, 2015
  • Stress Relieving Lavender Lemon Balm Iced Tea - May 15, 2015

Filed Under: Desserts, Gluten Free, Vegetarian Tagged With: Chocolate, Desserts, Grain Free

Previous Post: « 18 Unique Christmas Gifts for the Real Food Foodie
Next Post: Apple Oatmeal Mini Loaves (Soaked whole grain and naturally sweetened!) »

Reader Interactions

Comments

  1. Theresa

    December 6, 2013 at 8:07 am

    Do you think this would work as well with margarine? I’m on a dairy free, gluten free, no eggs, no peanuts, etc, diet while nursing my kiddo and I’m desperate for some holiday favorites.

    Reply
    • April Swiger

      December 6, 2013 at 8:23 am

      Hi Theresa! Thanks so much for reading, and for your question 🙂 I have not tried this recipe with margarine, so I don’t know if it would be a good substitute. Regardless, I wouldn’t recommend margarine anyway, as it’s highly processed and not as “heart healthy” as we’ve been led to believe. I’ve only used butter in this recipe, so I’m not confident at this point to recommend something dairy-free that may (or may not) work.

      Reply
    • Christina A

      December 8, 2013 at 1:25 pm

      I doubt it would work. Ghee might, though.

      Reply
      • April Swiger

        December 9, 2013 at 11:19 am

        Great idea, Christina! I would give ghee or coconut oil a try for a dairy-free option. I have not tried either, but I know Kimi has had success with coconut oil. It’s worth a shot!

        Reply
  2. Natalia

    December 6, 2013 at 9:51 am

    This looks fabulous! And yes, you are spoiled living in New England. 😉

    Reply
    • April Swiger

      December 6, 2013 at 11:25 am

      Thanks Natalia! It’s a good place to live 🙂

      Reply
  3. Cheryll

    December 6, 2013 at 11:12 am

    I had a similar question and was going to ask if you thought I could sub coconut oil for the butter. LOL. We can’t do any dairy at all here 🙁 but I LOVE toffee and brittle. I’ll try it and let you know how it works!

    Reply
    • April Swiger

      December 6, 2013 at 11:21 am

      Cheryll, please let me know how it works! If I was going to experiment with a dairy-free version, coconut oil would be my first choice.

      Reply
    • KimiHarris

      December 6, 2013 at 11:56 am

      Cheryll,

      I’ve been very happy with my results when using coconut oil instead of butter in candy recipes. I am betting that it will turn out great! In fact, I used it in my caramel sauce with great results. 🙂

      Reply
  4. maxi

    December 6, 2013 at 11:20 am

    this looks sooo good!! do you think it would work with honey too?

    Reply
    • April Swiger

      December 6, 2013 at 11:22 am

      I think it would, Maxi (although I haven’t tried yet)! Give it a shot and let me know how it goes 🙂

      Reply
  5. Alison @ Alison's List

    December 6, 2013 at 1:08 pm

    Oooooooooh my goodness, this looks amazing!!!! I am definitely making this for when my family comes to town for Christmas. They will LOVE it! (And I will definitely wait until then to make it because otherwise I will, ahem, love it a bit too much all by myself…)

    Reply
    • April Swiger

      December 6, 2013 at 2:30 pm

      Thanks Alison! I would be embarrassed to admit how much my husband and I have eaten this past week 😉

      Reply
  6. Faye

    December 6, 2013 at 1:53 pm

    What a fabulous recipe! I will definitely try it out soon, thanks! You did leave detailed instructions, but I do have a candy thermometer and I’d be afraid to mess it up just by sight. Do you know what temperature to heat the butter/syrup mix?

    Reply
    • April Swiger

      December 6, 2013 at 2:36 pm

      Hi Faye! So glad you’re going to try it! I’m not entirely sure, since I don’t have a candy thermometer myself, but similar recipes are saying the 290-300 F range is when to pull the candy off the heat. Hope that helps!

      Reply
  7. Rebekah

    December 6, 2013 at 9:51 pm

    I often purchase chocolate chips from trader joe’s. supposedly, their products are gmo free. Does anyone know if this includes the lecithin in their chocolate chips?

    Reply
    • Sheri Smith

      December 23, 2013 at 9:27 am

      soy lecithin……or soy anything, Avoid. Go to @Penzeys.com they carry ‘Natural High Fat Cocoa’ >>>NO Soy Lecithin>>>>>>OH MY ! Heavenly Stuff !

      Reply
  8. leah

    December 7, 2013 at 6:28 am

    Oh, this looks so good. It might be a good real food substitute for my grandma’s famous English toffee recipe that we make every Christmas…

    Reply
    • April Swiger

      December 7, 2013 at 3:55 pm

      Let me know if you try it, Leah! English toffee is so delicious!

      Reply
  9. Sarah

    December 9, 2013 at 6:40 pm

    Thank you for posting this recipe! Tonight is my second attempt (it’s cooling in the fridge now). The first time around, I ended up with a very yummy, but very un-brittle-y candy that never hardened. This time around, I used a thermometer and saw that I did not have it on the heat long enough the first time (probably under 2 minutes), because some of the cooking stages can really look like others as it cooks. I had my computer next to me the first time and compared, too! I wonder if you might try this recipe and post it with degrees for those of us who try it who’ve never made candy before. Love your blog, love the recipe, and I can’t wait for what’s to come! Thanks!

    Reply
    • April Swiger

      December 9, 2013 at 6:55 pm

      Sarah, thanks so much for your comment! I’m so sorry your first attempt didn’t go so well, but glad to hear you tried again tonight! I’ve never used a candy thermometer with this recipe (I don’t even own one), but I know similar recipes say 290-300 F is when you should remove the candy from the heat. Hoping your second attempt came out great!

      Reply
    • KimiHarris

      December 9, 2013 at 10:52 pm

      Sarah,

      Hope your second batch worked out! Timing it always a tricky thing with candy making, even when using a thermometer. Here is a guide that could be helpful. I’ve used the timing method, I’ve dropped small pieces of the candy in ice cold water to check each candy stage, and also used a candy thermometer – all with success (but all with some draw backs). I do agree with you, Sarah, that the different stages can look very similar when cooking.

      Reply
      • Sarah

        December 10, 2013 at 11:42 am

        Thank you both for your speedy replies! The roca turned out FABULOUS, 5 stars from my husband and my coworkers, too! (I actually used pecans, for those looking for an alternative). I took mine off the heat around 180-90 or so, just as it was mostly frothy and starting to lose its froth, for what that’s worth. It could be that my thermometer was reading low due to the relatively thin layer of candy because of my saucepan size. I’d recommend halving the recipe for those trying it for the first time–that’s what I did both times so I didn’t waste that “liquid gold” :D. Thanks again! Happy candy making!

        Reply
        • April Swiger

          December 10, 2013 at 12:12 pm

          Yay! So glad to hear that, Sarah! Yes, halving it is a good idea when experimenting for the first time….and so there’s not a lot laying around the house 😉 Also, I added a note to the end of the recipe with temperatures, and other tips, for those who may benefit from it. Thanks for your feedback about that! Enjoy the roca!

          Reply
  10. Tammy

    December 9, 2013 at 7:22 pm

    yes, I agree.. those of us who are candy making challenged would do well to know the temp.. thank u!!!!!!!!!!! this looks A.M.A.Z.I.N.G!!!!
    on the sub with honey… I would recommend maple syrup.. honey (IMO) is made to be eaten raw..
    🙂
    I will, however, try the coconut oil… 🙂

    Reply
    • April Swiger

      December 10, 2013 at 12:07 pm

      Hi Tammy! Thanks so much for your comment. I put a note at the bottom of the recipe with temperatures, and a few other links that may prove helpful. Let me know if you try it, and how it turns out 🙂

      Reply
  11. Tammy

    December 9, 2013 at 7:22 pm

    yes, I agree.. those of us who are candy making challenged would do well to know the temp.. thank u!!!!!!!!!!! this looks A.M.A.Z.I.N.G!!!!
    on the sub with honey… I would recommend maple syrup.. honey (IMO) is made to be eaten raw..
    🙂
    I will, however, try the coconut oil… 🙂
    My butter is homemade.. and it is also raw.. 🙂

    Reply
  12. Crystal

    December 9, 2013 at 11:14 pm

    So I had a failed batch too, and I guess I thought it would work if I followed the recipe and pictures. It’s just a bummer cause this is my hubby’s favorite treat/candy and I really wanted it to turn out. It’s hard to want to use another whole cup of maple syrup, which is quite expensive organic. Could you please revise the recipe to say that we should use a candy thermometer and heat to 290-300 degrees, that way these issues are relieved, that is if those using your recipe have one on hand I guess. Thanks! And it looked so pretty too! 🙁 It’s still edible & yummy but just not what you want the final product to be. Thank you for the delicious recipe, I bet it is amazing crunchy like it’s supposed to be!

    Reply
    • April Swiger

      December 10, 2013 at 5:57 am

      Crystal, thanks for your comment! I’m so sorry you also had a failed batch. It’s super frustrating regardless, but even more so when the ingredients were expensive. I hate that for you! I’ll put an update in the recipe section about the temperature, but with a disclaimer since I don’t own a candy thermometer, and have never used one. I can’t say for certain that 290-300 F would work from my personal experience (or lack thereof). I’m just going off the recommendation of others who have used a thermometer before.

      Kimi posted a comment above with a very helpful link about cooking candy, and the stages. She also mentioned a trick of putting a drop of the mixture in cold water to see how it hardens. Check out that link here (I’ll post it above in the post as well) – http://www.exploratorium.edu/cooking/candy/sugar-stages.html

      I so hope you’re able to have a successful batch, Crystal! It can certainly be a tricky recipe. I’ve been making it for a few years, and I’ve found that each batch comes out slightly different from the last. My husband made a batch last week and it was much lighter than the batch shown in the pictures. It was crunchy, but a little softer and tackier than the prior one. It takes a little practice, and I’m still learning too! Maybe I’ll ask for a thermometer for Christmas 😉

      Thanks for your feedback, I appreciate it!

      Reply
  13. Crystal

    December 9, 2013 at 11:15 pm

    So I had a failed batch too, and I guess I thought it would work if I followed the recipe and pictures. It’s just a bummer cause this is my hubby’s favorite treat/candy and I really wanted it to turn out. It’s hard to want to use another whole cup of maple syrup, which is quite expensive organic. Could you please revise the recipe to say that we should use a candy thermometer and heat to 290-300 degrees, that way these issues are relieved, that is if those using your recipe have one on hand I guess. Thanks! And it looked so pretty too! 🙁 It’s still edible & yummy but just not what you want the final product to be. Thank you for the delicious recipe, I bet it is amazing crunchy like it’s supposed to be! I just wish I would have read the comments before making it.

    Reply
  14. Faye

    December 12, 2013 at 1:11 pm

    hi!
    I left a comment previously before making a batch and now that I’ve made some, I’d like comment again. I didn’t make any substitutions and used a small, stainless pan, 1.5 qt. I think that made a difference. I might use something bigger next time, because it boiled over and I had to lower the heat quite a bit, plus it took forever! It probably took a good 20 min or so and I did use a candy thermometre. The longest part was climbing up to 250 degree range, I even stopped stirring just to get a few other things done. But then, when it did get hotter, the consistency changed, less liquid and more “glooopy” for lack of a better word! And then it started to heat up faster so I went back to stirring constantly. Watch carefully once it gets close, because the temperature climbs fast once it’s really hot. Then in the pan with the almonds, chocolate on top and voila! It did turn out great, my family and I love it and the texture is fabulous, crunchy and perfect! My husband who eats just about anything I make but is picky and gives good “constructive criticism” ;), loves this, so do my kids! Hurray!
    So for those of you using candy thermometres and stainless steel, use a bigger pot if possible, be patient and watch carefully once it gets past 250 or so.

    Reply
    • April Swiger

      December 13, 2013 at 8:06 am

      Faye, I’m so glad it worked out for you and that your family loved it! Thanks so much for coming to share your experience here. “Gloopy” is a great way to describe it, and it sounds like a slightly larger pan would have made a difference for you! I’m thrilled it still worked well, and so appreciate your sharing it for others to learn from! Enjoy it!

      Reply
  15. Jill

    December 14, 2013 at 5:26 pm

    This is so good!! And incredibly easy – yay!!:))
    Can’t wait to gift it away. My new favorite food gift. Thanks!:)

    Reply
    • April Swiger

      December 15, 2013 at 6:23 pm

      You are very welcome, Jill! So glad to hear you loved it, and found it to be an easy recipe!

      Reply
  16. Kathy

    December 20, 2013 at 2:37 pm

    Just made my 4th batch in the past 7 days. First one was a total bust. Second was chewey instead of brittley but it tasted fantastic, sent it to hubby’s office Christmas party and no one knew it wasn’t supposed to be chewy! Got a candy thermometer from my Sis and these last 2 are perfection. It does sit at 225 or so for a while then shoots up to 300. My thermometer has a carmel stage on it and I took it off the heat just prior to the carmel. It also must be cooked on high heat, not medium for a longer time as that didn’t work at all for me. I cook with gas so my heat comes up quicker than on an electric and seems to work wonderfully. I also used a combo of semi-sweet chips and dark chocolate. Luscious! Family wants another batch for Christmas day. My arm is tired as I did 2 batches in a row today. Thanks so very much April.

    Reply
    • April Swiger

      December 21, 2013 at 11:13 am

      Thanks for sharing your experience, Kathy! So glad you finally got a good few batches to share. It can definitely be tricky. I made a batch this past week, and it was a little more chewy than previous batches. Thankfully it did taste amazing, so it will be eaten 🙂 I also have a gas stove, and found that high heat works best as well. Glad you liked the recipe!

      Reply
  17. Veronica

    December 29, 2013 at 11:38 am

    I was so thrilled to receive this Almond Roca as a gift from April. It was such a delicious homemade treat. I think the best thing is that the maple syrup mixture is solid enough that is stays together but not overly crunchy (like toffee) making for a smooth delightful bite. Thank you April!

    Reply
    • KimiHarris

      December 29, 2013 at 7:18 pm

      So glad you liked it, Veronica! I was so taken by April’s recipe, that I also made it for gift giving this year. 🙂 It was a big hit.

      Reply
  18. janet

    November 10, 2014 at 4:42 pm

    Could you use coconut oil instead of butter? I might have to make two batches– one for the grown ups and one for the little bellies in my house that don’t tolerate dairy very well! Looks delicious!

    Reply
    • April Swiger

      November 10, 2014 at 6:07 pm

      Hi Janet – I haven’t personally tried the recipe with coconut oil, but I know others have and had great success with it. I would certainly give it a shot!

      Reply
  19. benina montes

    December 5, 2014 at 5:05 pm

    If you need a good source for your almonds check us out http://www.burroughsfamilyfarms.com we have organic and truly raw almonds as well as some other yummy stuff!!

    Reply
  20. Rebecca

    December 10, 2014 at 8:51 pm

    I made my first batch tonight and it did’nt harden 🙁 After reading the comments I will give it one more try and leave it at a higher temp longer in a bigger pot. I will update with my second attempt results 🙂

    Reply
    • KimiHarris

      December 11, 2014 at 11:27 am

      Oh, so sad! Definitely leaving it at a higher temp longer should solve any issues. Where you testing the candy by dropping it into ice water? I’ve found that the most helpful way to see how hard the candy will become once cool.

      Reply
  21. Tina

    December 13, 2014 at 11:59 am

    I made this last year using Green Pastures Coconut Oil/Ghee combination and pumpking/sunflower seeds
    instead of butter and nuts due to allergies. It worked well, and was delicious!

    Reply
    • KimiHarris

      December 14, 2014 at 7:56 pm

      Tina,

      Thanks so much for sharing your success with the coconut oil/ghee blend! I bet that will be helpful to others too. 🙂

      Reply
  22. charity

    December 14, 2014 at 2:54 pm

    I have tried this 2 times and both times my butter seperated. The first time the candy turned out really crystallized but tasted good. the second time the better separated and the candy never set up. I don’t know what I’m doing wrong can you help me?

    Reply
    • April Swiger

      December 14, 2014 at 5:32 pm

      Hi Charity – I am so sorry you haven’t had success yet with this recipe. It can definitely be tricky, but regardless, that is very frustrating! I haven’t experienced this issue personally, but found a few tips that may help you out. There are a few factors that could be contributing to your issues with butter separation and crystallization. Let me know if you try again and if any of these tips help – http://challengedairy.com/tips-and-techniques/candymaking-with-butter

      Reply
  23. Elizabeth Sargent

    December 18, 2014 at 4:45 am

    Hi, can you please tell me how many grams is in a ‘stick’ of butter?
    Also – I’m very jealous of your Maple Syrup stash – here in Australia, we pay about $10 for 1 cup of Maple Syrup. It’s really expensive!

    Reply
    • April Swiger

      December 19, 2014 at 7:18 am

      Hi Elizabeth – I googled a quick conversion chart, and I believe there are 113 grams in one US stick of butter. There are 227 grams in TWO sticks of butter, which is what this recipe calls for. I hope that helps!

      And yes, maple syrup is super expensive! It’s such a bummer that the most delicious and nourishing foods are so difficult to afford sometimes.

      Reply
  24. Judy

    December 19, 2014 at 8:09 pm

    After wasting a cup of organic maple syrup, a half pound of Kerrygold, and a cup of almonds, I’m feeling prompted to warn others to please, please please (!!!!) boil a pot of water and check to make sure their candy thermometer is accurate before attempting a recipe like this! I burned a batch of toffee before realizing that my thermometer is 7 degrees off 🙁 sad. I have a stomach ache thinking of all those awesome ingredients, wasted. Ugh.

    Second batch came out delicious, though!

    Reply
    • April Swiger

      December 20, 2014 at 5:58 am

      Oh Judy, I’m so sorry that happened to you! That is super frustrating, and something I never would have thought of! Thank you for warning others on here of this potential problem. So glad to hear the second batch came out perfectly though. Enjoy! 🙂

      Reply
  25. Kelly Savage

    September 6, 2015 at 6:48 pm

    Tried tonight with coconut oil as a non-dairy option based on above comments. The coconut oil completely separated from the maple syrup when it came off the stove unlike the butter. Not sure how that could have worked differently :(. The recipe is smashing with butter, just would like an option to make it non-dairy (anyone?).

    Reply
  26. Lisa

    April 9, 2016 at 8:18 am

    I make this about once a week. Best ever “healthy” candy. People who want to change the ingredients may not realize that REAL butter is actually a healthy fat your body needs.

    Reply
  27. Marty

    December 16, 2016 at 3:54 pm

    My son and I made our first batch today. We decided to not use a candy thermometer and just follow your directions closely. It turned out perfectly!! We kept reading over the directions and looking at the pictures as the pot was boiling. Looks like we got it off the stove just at the right time. Thanks for the great recipe. So yummy!!

    Reply
  28. Rachel

    December 1, 2018 at 8:28 pm

    I have never left a review on anything in my life………. But I absolutely had to!! This is the best/easiest/yummiest recipe for roca (toffee) that I have ever made, and I have tried dozens of them. Follow the pictures and it will turn out perfect. I am officially throwing away my candy thermometer. Thank you so much for this fantastic recipe!!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

ConvertKit Form

Get Every Recipe

And the insider's view from our kitchen

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

Follow Me

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS

Search

Please Read:

The information you find here at The Nourishing Gourmet is meant to help you become a better cook! This site is primarily for sharing family friendly recipes. It's not meant to give medical advice or to make any health claims on the prevention or curing of diseases.This site is only for informational and educational purposes. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet. Also, any links to sponsors or affiliates (including Amazon) may give me a percentage of the sale or a pay per click. Thank you for supporting this site.

Categories

  • $10 Main (42)
  • $5 Dishes (43)
  • 52 ways to save money on a healthy diet (53)
  • AIP (23)
  • Baked Goods (83)
  • Beverages (72)
  • Breakfast and Brunch (61)
  • Condiments (8)
  • Dairy Free (491)
  • Desserts (183)
  • Dietary Needs (6)
  • Egg Free (11)
  • Egg Free (85)
  • For the Kids (66)
  • For the Love of Food and Books (18)
  • Gluten Free (484)
  • Grain Free (95)
  • Health (75)
  • Kitchen Tools (4)
  • Main Dishes (126)
  • Nourishing Frugal Recipes (167)
  • Nourishing Frugal Tips (70)
  • Nourishing Practices (56)
  • Nutrient Dense Foods (70)
  • Q and A (15)
  • Salads (39)
  • Sides (101)
  • Snacks (123)
  • Soups (50)
  • The Healthy $1 Menu (21)
  • The Low Energy Guide to Healthy Cooking (18)
  • THM (2)
  • Trim Healthy Mama (2)
  • Uncategorized (846)
  • Vegan (240)
  • Vegetarian (360)

Recent Posts

  • Herbal Hibiscus Lemonade (Keto, THM)
  • Creamy Curry Red Lentil Soup
  • One-Pot Gluten-Free Mac and Cheese
  • Healthy Pumpkin Spice Granola
  • Crispy Pumpkin Spice Granola (oil-free)
  • Why I Use THM Principles Now
  • Vietnamese Beef Noodle Salad
  • Coconut Flour Pancakes
  • Instant Pot Mexican Shredded Chicken
  • Tender Instant Pot Carnitas (shredded pork for tacos)

Recent Comments

  • KimiHarris on How to make heavenly coconut milk whipped cream (with an isi dispenser)
  • KimiHarris on Autumn Beef Stew (Tomato Free)
  • KimiHarris on How to make heavenly coconut milk whipped cream (with an isi dispenser)
  • Milia on Our Experience Using Activated Charcoal When We had the ‘Stomach Bug’
  • Sharon on How to make heavenly coconut milk whipped cream (with an isi dispenser)

Fresh: Nourishing Salads for All Seasons

Get Every Recipe

And the insider's view from our kitchen

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

Footer

Privacy

Copyright © 2022 · Foodie Pro & The Genesis Framework