Homemade Almond Roca is an easy candy recipe that is easy to prepare and so much better than a store made candy. Almond Roca is a great addition to any Holiday sweets table! Perfect gift for teachers, family, and friends!
This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone.
I am so excited to share another family favorite sweet treat! The most delicious Almond Roca Recipe which by the way so much tastier than store bought!
This Almond Roca has been a recipe I have been making forever! If you have never had Almond Roca Candy, today is your lucky day! Almond Roca takes about 25 minutes to prepare! Once you taste the candy, oh my these are tasty!
What are the ingredients in Almond Roca?
To make delicious Almond Roca, just a few ingredients are needed. Butter, Sugar, light corn syrup, water, slivered almonds, chocolate chips, and chopped almonds.
What does Almond Roca taste like?
The most scrumptious toffee and nut candy filled with slivered almonds and topped with melted chocolate and more chopped almonds. Totally amazing!
Is a candy thermometer necessary to make Almond Roca?
I recommend using a candy thermometer to make this and any candy recipe if you are a beginner candy maker. I tend to make this by just looking at the texture and color of the candy. I have made this many times. If this is new to you, please use a candy thermometer, it will make it a lot easier.
Can Almond Roca be frozen?
Yes! Once the candy has been made. Place the candies on a baking tray in the freezer for about 30 minutes to semi-freeze the candy. Then place the candies into freezer bags to store until needed. The semi-freeze prevents the candy from sticking together in the freezer.
Suggested serving for Almond Roca:
These candies make great gifts. Use Holiday gift bags or tins for presentation. Great gifts for teachers, school bus drivers, co-workers, hostess gifts, family, and friends.
Tips for Making the Best Almond Roca:
- Cook the sugar over medium heat. Don’t turn up the heat to high, the sugar can burn.
- Slowly stir the sugar mixture so it does not pop up and burn you while you are making the candy.
- Using a non-stick pan has proven to be the best way to make perfect Almond Roca and have easy clean-up.
- The butter/sugar mix should be a light brown when the candy is at the hard crack state.
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- 1/2 pound salted butter
- 1 cup sugar
- 1/4 cup water
- 1 teaspoon light corn syrup
- 1 cup slivered almonds
- 12 ounces chocolate chips
- 1 cup chopped almonds
- In a large non-stick saute pan, over medium heat, add the salted butter, sugar, water, and light corn syrup. Mix well for about 4 minutes to blend ingredients.
- Add in slivered almonds. Continue to cook and slowly stir the sugar butter mixture. If using a candy thermometer. cook and stir till temperature reaches 300 - hard crack state. The color of the mixture should be a light brown color.
- Pour the mixture into an ungreased 9 by 13 in the pan. Use the back of a wooden spoon to evenly spread the mixture into the pan
- Spread the chocolate chips on top of the butter/sugar mixture. The chips begin to melt. Use the back of the spoon to blend the chocolate over all the sugar mix. Top with the chopped almonds.
- Let cool completely. Can be kept overnight in the fridge. Cut the Roca into small pieces, about 1 to 1 1/2 inch pieces. Keep in a covered tin or in the fridge well covered.
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