almond roca

★★★★★ 2 Reviews
aurora avatar
By Aurora McBee
from Great Falls, MT

This is my mom's recipe. I think it's pretty standard, but using good quality chocolate and butter makes it to die for! I also toast my almonds for extra flavor.

serves 6-8
prep time 45 Min
method Stove Top

Ingredients For almond roca

  • 2 c
    unsalted butter-softened
  • 2 c
    granulated sugar
  • 1/4 c
  • 2 Tbsp
    light corn syrup
  • 1 1/3 c
    toasted slivered almonds
  • 2/3 c
    toasted almonds, chopped fine
  • 8 oz
    semisweet chocolate
  • 1 tsp

How To Make almond roca

  • 1
    To toast almonds: spread in thin layer on baking sheet, bake 350* for approx. 6 minutes, flipping them every 2 minutes. After they are cool, chop 2/3 Cup of them in food processor.
  • 2
    Melt butter in heavy bottomed sauce pan. Add sugar, stir. Stir in water and corn syrup.
  • 3
    To help prevent crystalization, wipe a wetted paper towel around the inside of the saucepan, just above the butter mixture.
  • 4
    Cook over medium heat, stirring often, until candy thermometer reads 290*F. Remove from heat. Add vanilla and 1 1/3 cups almonds and stir gently.
  • 5
    Pour onto greased 10x15 pan. Cool completely. (I also line the pan with greased parchment)
  • 6
    Melt half of the chocolate in a double boiler. Spread over cooled candy. Sprinkle with 1/3 cup of the finely chopped almonds. Let it cool completely and cover with parchment.
  • 7
    Flip the candy over. Melt remaining chocolate, spread over candy, sprinkle with remaining chopped almonds.
  • 8
    Allow to cool and harden. Break into pieces.