Heavenly Almond Roca

Tamara Bonneru


A friend from long ago gave me this recipe after I begged for it for over a year. It is one of those, "a moment on the lips, forever on the hips" recipes because you just can't get enough and you're bound to keep eating it. It's wonderful during the Holidays and makes a fantastic addition to any Holiday goodie gifts you might like to put together for friends.

☆☆☆☆☆ 0 votes
about 2 pounds of roca
15 Min
30 Min
Stove Top


2 c
1/2 c
1/2 c
corn syrup, light
1 c
1 3/4 c
sliced almonds
large chocolate bar ( i prefer hershey but you can use your favorite or chocolate morsels)


1Put all together in heavy dutch oven and cook over medium high heat, stirring constantly. Cook until mixture forms a mass and is caramel colored. Mixture is ready at hard crack stage on a candy thermometer or when a drop of mixture in cup of cool water turns brittle hard.
2Pour onto buttered cookie sheet, spreading evenly.
Break candy bar over top while still very hot so it will melt rapidly and spread around to frost.
Allow to cool completely and then break into pieces.
Store in airtight container.
3I like to sprinkle crushed almonds over the top before chocolate sets up.

About this Recipe

Course/Dish: Candies, Nuts
Main Ingredient: Nuts
Regional Style: American
Other Tag: Quick & Easy