I love how this Pumpkin Spice Almond Roca captures the spirit of fall in every bite. I get the sweet aroma of pumpkin spice as it cooks, and the final candy has the perfect mix of buttery toffee, smooth chocolate, and spiced almonds. I find it ideal for gifting or serving at gatherings because it looks as beautiful as it tastes. Plus, I can prepare it in under an hour, and it keeps well for weeks, making it a great make-ahead treat for the holidays.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 1/2 cups PLANTERS® Pumpkin Spice Almonds, divided 1 3/4 cups butter, cubed 1 cup granulated sugar 1 cup brown sugar 1/4 cup light corn syrup 1 teaspoon pumpkin spice extract 1/2 teaspoon pumpkin pie spice 2 cups dark chocolate chips
Directions
I start by lining a 15×10-inch baking pan with foil and lightly spraying it with nonstick cooking spray. Then I coarsely chop 3/4 cups of the almonds and set them aside. In the bowl of a food processor, I place the remaining 3/4 cups of almonds and pulse until they are coarsely crushed. I pour them onto the prepared pan, spreading them slightly to cover the surface.
In a medium saucepan over medium heat, I combine the butter, granulated sugar, brown sugar, corn syrup, pumpkin spice extract, and pumpkin pie spice. I bring the mixture to a boil while stirring frequently, then insert a candy thermometer. I continue to boil until it reaches the soft-crack stage (about 290°F). Once it hits the temperature, I immediately remove the saucepan from the stove and pour the mixture evenly over the crushed almonds on the pan.
Next, I sprinkle the dark chocolate chips over the warm toffee layer and let them melt for 2 to 3 minutes before spreading evenly with a spatula. I finish by sprinkling the reserved chopped almonds on top. I let the candy cool completely before breaking it into pieces.
Servings and Timing
This recipe makes about 24 servings. Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes
Variations
I sometimes swap the dark chocolate for milk or white chocolate to create a different flavor balance. If I want extra crunch, I mix in a handful of crushed pretzels on top of the chocolate before it sets. For a deeper spice profile, I add a pinch of cinnamon or nutmeg to the toffee mixture. I can even use regular roasted almonds if I can’t find the pumpkin spice version, adding a bit more pumpkin pie spice to keep that seasonal flavor strong.
Storage/Reheating
I store the Pumpkin Spice Almond Roca in an airtight container at room temperature for up to two weeks. If I want to keep it longer, I refrigerate it for up to a month or freeze it for up to three months. I let it come to room temperature before serving to restore its ideal texture. Since it’s a candy, I don’t reheat it, but I do make sure to keep it away from moisture to maintain its crunch.
FAQs
How can I tell when the toffee has reached the soft-crack stage?
I use a candy thermometer and wait until the mixture reaches 290°F. The texture should be thick and bubbly.
Can I use salted butter for this recipe?
I prefer unsalted butter so I can better control the flavor, but if I use salted butter, I simply omit any added salt.
What’s the best way to chop the almonds?
I like using a food processor for even pieces, but a sharp knife works fine for a more rustic texture.
Can I make this recipe without a candy thermometer?
Yes, but it’s trickier. I can test by dropping a bit of syrup into cold water—if it forms brittle threads, it’s ready.
Can I use another nut instead of almonds?
Yes, pecans, walnuts, or hazelnuts all work beautifully in this recipe.
How do I prevent the chocolate from separating from the toffee?
I spread the chocolate while the toffee is still warm enough to help it adhere, then let it cool completely before breaking.
Is pumpkin spice extract essential?
It adds a strong seasonal aroma, but if I can’t find it, I increase the pumpkin pie spice slightly for similar flavor.
Why did my toffee turn grainy?
That usually happens if the sugar crystals form on the sides of the pan. I make sure to stir gently and avoid scraping the pan edges.
Can I double the recipe?
Absolutely. I just use a larger pan and make sure to pour and spread quickly since the toffee sets fast.
How long does it take to cool completely?
Usually about 1 to 2 hours at room temperature, but I can speed it up by placing the pan in the refrigerator.
Conclusion
I adore how this Pumpkin Spice Almond Roca transforms simple ingredients into an irresistible fall confection. The buttery toffee, fragrant spices, and rich chocolate create the perfect balance of flavor and texture. It’s festive, elegant, and surprisingly easy to make, whether I’m preparing gifts or treating myself to a cozy autumn indulgence.
This Pumpkin Spice Almond Roca combines buttery toffee, dark chocolate, and spiced almonds into a crunchy, festive candy that captures the cozy flavors of fall. Perfect for gifting, entertaining, or indulging at home, it’s a rich, aromatic treat that’s as beautiful as it is delicious.
Line a 15×10-inch baking pan with foil and lightly spray with nonstick cooking spray.
Coarsely chop 3/4 cup of the almonds and set aside. Pulse the remaining 3/4 cup in a food processor until coarsely crushed. Spread crushed almonds over the prepared pan.
In a medium saucepan over medium heat, combine butter, granulated sugar, brown sugar, corn syrup, pumpkin spice extract, and pumpkin pie spice. Stir frequently until the mixture reaches 290°F (soft-crack stage) on a candy thermometer.
Immediately pour the hot toffee evenly over the crushed almonds on the pan.
Sprinkle dark chocolate chips over the warm toffee and let melt for 2–3 minutes. Spread evenly with a spatula.
Sprinkle the reserved chopped almonds over the top.
Cool completely at room temperature, then break into pieces and serve or store.
Notes
Use a candy thermometer for precise results — 290°F is the soft-crack stage.
For a different twist, use milk or white chocolate instead of dark.
To deepen the flavor, add a pinch of cinnamon or nutmeg to the toffee mixture.
Regular roasted almonds can be used if pumpkin spice almonds aren’t available; add extra pumpkin pie spice to maintain flavor.
Let the toffee cool fully before breaking to ensure clean, crisp pieces.
