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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

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Level: Intermediate

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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

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!

18 Comments

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Nicole Callaway on 12.22.2011

Hello you candy makers! I need help and lots of it!!! I am a complete failure at the almond roca. The butter separates on me before I get to the creamy carmelized stage. What am I doing wrong??? Thanks for helping!

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piah on 1.14.2011

I had never made almond roca before (actually, I’d never even heard of it), but had to try it after reading the blog. It turned out great and I had to make an extra batch just to let my friends taste it too.

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kitchenma on 12.26.2010

This recipe turned out perfectly!! Yumm….the best almond roca I’ve ever tasted!

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renobrecht on 12.24.2010

I tried this recipe for Christmas and it turned out beautiful and very tasty. I haven’t made candy in awhile and this is one of my favorites. Thanks for sharing your recipe. I think it’s going to become a yearly favorite for the holidays!

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Joan Callaway on 12.23.2010

I make Almond Roca every year at this time.

Hot Tip: Use a candy thermometer – and stir constantly after about 265…to 300 degrees, at which point add vanilla if you plan to, and pour onto prepared cookie sheet. I use a Silpat.

Saturday was a rainy day…and I had forgotten that this recipe doesn’t work well on rainy days. The finished product tasted okay, but didn’t get hard…crystallized. Some people say that adding a quarter cup of light corn syrup will solve this problem. I’ve not tried that.

Made coffee flavored toffee last night. Delicious! Just added about 1 1/2 teaspoons of instant espresso and 1/3 c. of molasses to about half of this recipe. Primo!

25 Reviews

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CoffeeBiscotti on 12.27.2012

Very easy to follow recipe with a MOST DELICIOUS outcome!!

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Sarah Carr on 12.13.2011

Made this last year with my mom, and it was great! I’m planning on trying it again tonight.

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lauraang on 4.14.2011

This truly is a “five-mitt” recipe. Not only that, but it gets another five mitts for the excellent instructions given. My candy came out superbly (my first time ever) and several people asked if I’d bought from a shop. Nope! Thanks for such a wonderful, ‘will go back again and again’ recipe.

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m1che11eanderson on 1.6.2011

Made this and is very good, although I did not cook the sugar mixture long enough. I was afraid of burning, so it’s more buttery than carmelly and a little soft. Didn’t keep me from eating WAY too much.

I didn’t use any extra chips but added sea salt on top of the chocolate. Used milk choc. chips and would go with semi-sweet next time. Flavour preference.

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kitchenma on 12.26.2010

The directions were very specific, and helped a lot. This was the most delicious roca I’ve ever tasted! Be patient when stirring throught the various stages. I was afraid I had messed up because between the “cheesy stage” and the “runny caramel stage” it got very thick! I was afraid I had done something worng….but stir, stir stir, and it thinned out again and turned to beautiful runny caramel! Thx for a well executed recipe :) This will be a regular xmas favorite!

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