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Almond Roca

Posted by in Holidays, Step-by-Step Recipes

Tasty Kitchen Blog: Almond Roca. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member mdatwell.

 
As far as candy making goes, I pretty much stink. So when I stumbled across this recipe from Tasty Kitchen member mdatwell for Almond Roca, even though I was tempted by the short list of tasty ingredients, I was a bit hesitant knowing my lack of skilz in that department. For realz. I’ve gotz no candy making skilz.

Or at least I didn’t used to have any.

Now, I can attest that, with the help of mdatwell and her excellent directions, I rocked the roca. It was super easy and quick. In no time, and with only one pot and one pan dirty, there was Heath Bar-like goodness before me. Not that it lasted long. This Almond Roca is some mighty fine eats y’all.

So what are we waiting for? Let’s get started! Let’s rock the roca!

 
 
 
Tasty Kitchen Blog: Almond Roca. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member mdatwell.

You’ll need butter, sugar, water, chopped or slivered almonds, chocolate chips, and more almonds, finely chopped. Simple.

(For this demonstration, I halved the ingredients. Be sure to check out the full recipe with ingredient amounts listed.)

Before starting, have a sheet pan(s) greased and ready to the side. For half the recipe, I used a quarter-size sheet pan (13″ x 9″), so the full recipe should call for a half-size sheet pan (18″ x 13″).

 
 
 
Tasty Kitchen Blog: Almond Roca. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member mdatwell.

Begin by combining the first three ingredients—the butter, water and sugar—in a medium saucepan. I started by melting the butter first.

 
 
 
Tasty Kitchen Blog: Almond Roca. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member mdatwell.

Add the sugar.

 
 
 
Tasty Kitchen Blog: Almond Roca. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member mdatwell.

Then the water. What I liked about mdatwell’s instructions was the visual indicators she gave. I’m a visual person, so the three stages she described to watch for—runny, “cheesy” and runny/smooth—worked perfectly for me.

Here, I’ll show you.

 
 
 
Tasty Kitchen Blog: Almond Roca. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member mdatwell.

Once the first three ingredients are combined, cook on high, stirring constantly. This is what the first stage, the “runny” stage, looks like. Keep stirring. This takes a few minutes and will move right along into the second stage, the “cheesy” stage or what I like to call the “marshmallow” stage.

 
 
 
Tasty Kitchen Blog: Almond Roca. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member mdatwell.

It kinda gets a little more gooey at first. Then it really does start looking like melted, bubbling cheese. Keep on stirring. Now is not the time to change your Facebook status, transfer the clothes from the washer to the dryer, or dust the ceiling fans. Change is a comin’. And it’s comin’ fast.

 
 
 
Tasty Kitchen Blog: Almond Roca. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member mdatwell.

The next thing you’re looking for is the “runny, smooth, caramel brown color” stage. Like this.

 
 
 
Tasty Kitchen Blog: Almond Roca. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member mdatwell.

When it gets to this point, remove the pot from the heat. And be careful! The pot will be hot—way hot! Move quickly at this point as the caramel mixture will begin to cool.

 
 
 
Tasty Kitchen Blog: Almond Roca. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member mdatwell.

Now add the slivered/chopped almonds.

 
 
 
Tasty Kitchen Blog: Almond Roca. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member mdatwell.

Combine the almonds and caramel mixture well.

 
 
 
Tasty Kitchen Blog: Almond Roca. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member mdatwell.

When the almonds are combined well with the caramel mixture, spread them out evenly on a rimmed, greased baking sheet pan (I mentioned pan sizes above). Look! You have toffee. You could stop right there, let it cool and enjoy, but we’re moving on to the chocolate.

 
 
 
Tasty Kitchen Blog: Almond Roca. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member mdatwell.

Next, sprinkle the chocolate chips across the top of the toffee. At this point I thought there was not enough chocolate chips and that I must’ve measured incorrectly. But wait just a few seconds. The chocolate chips will begin to melt and they spread a long way. I was surprised how much chocolate is packed in a chocolate chip.

 
 
 
Tasty Kitchen Blog: Almond Roca. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member mdatwell.

Using a rubber spatula, smooth out the chocolate across the top of the caramel/almond.

 
 
 
Tasty Kitchen Blog: Almond Roca. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member mdatwell.

See how far that little bit of chocolate chips goes? Amazing.

 
 
 
Tasty Kitchen Blog: Almond Roca. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member mdatwell.

Top the melted chocolate with the finely chopped almonds. If you want even-sized Almond Roca pieces, score the candy with a knife while it’s still warm and soft. I’m all about the rustic look, so I let it be.

Now comes the hardest part: waiting. Wait until the roca has cooled. But after about 10 minutes, because I was impatient, I stuck my batch in the freezer for about 5-10 minutes to finish cooling. It worked fine.

 
 
 
Tasty Kitchen Blog: Almond Roca. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member mdatwell.

Once it’s cooled and the chocolate has solidified, if you’re going for the rustic look, flip the baking sheet upside down on a cutting board or surface.

 
 
 
Tasty Kitchen Blog: Almond Roca. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member mdatwell.

It will break apart some on its own but use a knife to break it into smaller pieces. If you’ve scored your candy, carefully separate the pieces. And you’re finished!

 
 
 
Tasty Kitchen Blog: Almond Roca. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member mdatwell.

This piece is all I ate … that minute. We enjoyed our share, packed up the rest and sent it far and away. It’s dangerously delicious.

 
 
 
Tasty Kitchen Blog: Almond Roca. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member mdatwell.

A big thanks to mdatwell for helping me get over my fear of candy making. I’ll definitely be making more batches of this over the holiday season. And maybe afterwards too! Happy cooking y’all!

 
 

Printable Recipe

Almond Roca

4.96 Mitt(s) 25 Rating(s)25 votes, average: 4.96 out of 525 votes, average: 4.96 out of 525 votes, average: 4.96 out of 525 votes, average: 4.96 out of 525 votes, average: 4.96 out of 5

Prep Time:

Cook Time:

Difficulty: Intermediate

Servings: 36

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Description

This is a super easy, quick candy recipe I make every Christmas. It does contain a whole pound of butter, so I can’t make it too often. The recipe is easily halved or doubled for different occasions.

Ingredients

  • 4 sticks Butter
  • 2 cups Sugar (rounded)
  • 4 Tablespoons Water
  • 2 cups Almonds, Chopped
  • 1 cup Chocolate Chips
  • ½ cups Almonds, Finely Chopped, For Sprinkling

Preparation Instructions

Combine the first 3 ingredients and cook on high, stirring constantly through 3 stages:
1. Runny
2. “Cheesy”—it will look like melted white cheese
3. Runny and smooth, caramel brown color

Make sure you have the fan on your stove going, cause you’ll probably set off the smoke alarm towards the end. ;)

When it is runny, smooth and caramel brown in color, remove it from the heat and add the almonds. Stir until combined and pour the mixture onto greased cookie sheets. Spread it into an even layer. It will harden as it cools.

While it is still warm, sprinkle chocolate chips on top and let them melt enough to get soft. Spread the chocolate in an even layer across the candy. While the chocolate is still “wet,” sprinkle the finely chopped almonds on top.
At this point, while it is still warm and soft, you can score the candy with a butter knife to make it break evenly, or just let it harden and break it into rustic pieces.

Store in airtight containers. Enjoy!

 
 
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Amy Johnson is a blogger who writes about food, travel, the home (both inside and out), and various observations and random musings about anything and everything. Visit her blog She Wears Many Hats for a dose of deliciousness, practicality, hilarity, or just plain fun. She lives in South Carolina with her husband and two children.

 

89 Comments

Comments are closed for this recipe.

Karen on 12.2.2010

I will be trying to make this for our church’s rejoicing service which is this Sunday!

Btrflywmn on 12.2.2010

I love almond roca, thanks for sharing this recipe

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cookincanuck on 12.2.2010

Almond Roca is my mum’s favorite treat, but I have never made it from scratch for her. Now’s the time. Great job!

Lauralli on 12.2.2010

One more thing…..this stuff gets smoking hot…..do not use plastic to stir this up as a friend of mine once did…..not good!

Lauralli on 12.2.2010

I make this every year—by demand! However, I use pecans and Hershey’s chocolate bars. I also use a candy thermometer and get it to the “hard crack” stage. Oh, and that’s appropriate, because you will be addicted to this stuff like crack!

carolyn on 12.2.2010

printing this now! YUM!

An Authentic Life on 12.2.2010

We had a client “Pastor Billy” who used to bring in his home-made toffee every holiday.

And I’ll be damned, Pastor Billy made the BEST toffee…but this recipe looks a close second!
Giving it a try!

KT

Bethany on 12.2.2010

I’m an expert caramel maker and can’t do it without my trusty thermometer…so without a temp, this recipe makes me hyperventilate!

Does anyone have a suggestion of what temp to cook this to?

Kashia H on 12.2.2010

ive been making this exact recipe for a number of years now. I have to take it to christmas or Im in trouble!!!! I use a thermometer to get the candy right…i think its the martha stewart recipe that has the thermometer degree. anyway….yummo!!

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Cathy on 12.2.2010

wheee!! this looks great! I love Heath bars, so I’m guessing I would love this too…
cathy b. @ brightbakes

Amy | She Wears Many Hats on 12.2.2010

Hey y’all!

Brenda I think hazelnuts would be fantastic! I’m planning on trying it with pistachios too. It’s yummy stuff!

Brenda on 12.2.2010

I was wondering if you could use hazelnuts instead? Sort of a nutella like candy? Has anyone every tried changing the type of nut?

monstergirlee on 12.2.2010

I noticed the Difficulty rating is intermediate, but it looks fairly straight forward. I know I would have a hard time waiting for the sugar to melt to carmel. I think I’m going to try this. Maybe even today.
Dang that looks super yummy. Thanks!

Marye on 12.2.2010

OMG! You’ve gone and done it again! How am I going to make it through the holidays with all this yummy goodness?!? I guess I have a few items to add to my grocery list!

Steffi on 12.2.2010

BUTTER CRUNCH! This is my family’s Christmas tradition!!! Best stuff ever!

laura on 12.2.2010

We make this yearly at my house and it is wonderful!!

By the way, we just scatter the slivered almonds on the pan before pouring the toffee into it, rather than stirring them into the toffee. Works great for us and might be a bit simpler.

SallyK on 12.2.2010

I’m definitely going to have to try this!

Jamie on 12.2.2010

oh wow… I know what my neighbors are getting for Christmas this year! thanks for sharing!

Carley on 12.2.2010

ooooh… the stores open at 9 around here so if i leave now… *grabs keys*

MOV on 12.2.2010

Wow! I’m coming over to your house. Looks delicious.

http://mothersofbrothersblog.blogspot.com

MOV

TanyaHollas on 12.2.2010

This is going on my list of goodies to make for christmas… it’s been a challenge this year finding recipes for goodie bags- especially gluten free ones for a co-worker! Thinking I’ll go for pecans instead though. :)

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carolinagirl on 12.2.2010

Oh my, that looks wonderful! Miss Amy, I’m a bit candy making challenged myself! So if you say it’s doable, then I’m going to give it a shot! Thanks mdatwell for sharing the recipe!

April S on 12.2.2010

I have the same fear of candy, but you’ve convinced me. I’m going to try it!

KimSD on 12.2.2010

I’ve always wanted to try to make almond roca and now I believe I will give it a try, thanks to this recipe! It does look dangerous, for the hips! I’m also going to try divinity this year :-) Being adventurous!

Nana Phyllis on 12.2.2010

This is similar to an English Toffee I make. Pour carmel over pecans on a cookie sheet, melt 3 hershey bars on top. Super yummy!

Bobbie Chappell on 12.2.2010

That is going on my homemade Christmas gift list. I am a failure when it comes to candy making so I hope it turns out great for me like it has for you. Can’t wait to give it a go.

Helen on 12.2.2010

It looks divine! I’m always afraid to do toffe/caramel because of the mess it will cause to my pots. It didn’t look too messy from your pictures so I think we’ll give it a go this holiday.

Gail on 12.2.2010

Oh this definitely has to be tried.

Heather (Heather's Dish) on 12.2.2010

to be honest all i really needed to see was the 2 sticks of butter melting on the stove :)

Jennifer on 12.2.2010

We make this same recipe, only we lay saltines in the bottom of the sheet cake pan before pouring in the toffee mixture. Makes a great base – just a touch of saltiness!

Cheryl on 12.2.2010

One of my favorites, I love all your recipes.

Patricia Taylor on 12.2.2010

This was my late mother in laws favorite candy. Too bad I didn’t ever get the chance to make it for her. It doesn’t look too complicated at all. I love your recipes and your style of writing and of course all you great photos!

Jean F on 12.2.2010

YUM! I do a similar recipe with pecans. Going to have to try this version. I love almonds!

Jodie (www.allgoodinmommyhood.com) on 12.2.2010

This would be great in a decorative tin as a gift! I bet its delish! I’ll have to add it to my gift ideas page.

Kim on 12.2.2010

I have tried to make candy but it never turns out! The animals will not even eat it! That’s bad.

Estela @ Weekly Bite on 12.2.2010

Oh By! Almond Rocha is my favorite! I’m making this today!

Kelly @ Mom's Kitchen Gadgets on 12.2.2010

These look divine! I’m glad you can throw them in the freezer to cool them down quickly because waiting 10 minutes to try one would be torture! These are promptly being added to my Christmas baking list.

Tabitha (FromSingletoMarried) on 12.2.2010

wow – that looks absolutely beautiful and would make a great gift this year too (I’m looking for new baking recipes to try for my neighbors). :)

Jessica @ How Sweet It Is on 12.2.2010

This just went on my baking list. I might have to make it today. It’s calling my name!