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.
As Christmas Sweets Week continues, I hope you enjoy making my Peppermint Patties Recipe and The Best Eggnog Martini.
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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Almond Roca
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
#ChristmasSweetsWeek recipes:
Beverages:
Boozy Salted Caramel Apple Cider from The Beard and The Baker
Christmas Punch from Juggling Act Mama
Frozen Caramel Hot Chocolate from Eat Move Make
Peppermint Hot Chocolate from Mildly Meandering
Crockpot Red Velvet Hot Chocolate from April Golightly
Gingerbread Caramel Coffee Martini from Daily Dish Recipes
Gingerbread Spice Caramel Latte from Hezzi-D’s Books and Cooks
Gingersnap Eggnog Shooter from Seduction In The Kitchen
Glogg from A Kitchen Hoor’s Adventures
Hot Buttered Rum from Moore or Less Cooking
Salted Caramel Hot Chocolate from The Bitter Side of Sweet
Salted Caramel Hot Apple Cider from Culinary Adventures with Camilla
Sugar Cookie Cocktail from Cookie Dough and Oven Mitt
Vanilla & Spice Hot Mulled Wine from The Baking Fairy
Candies:
Almond Roca from Everyday Eileen
Christmas Cookie Bark from The Mandatory Mooch
Creamy Cheese Fudge from Take-Two Tapas
Grinch Fudge from An Affair from the Heart
Milk Chocolate Toffee Fudge from Rants From My Crazy Kitchen
Reindeer Food Snack Mix from Big Bear’s Wife
Desserts:
Chocolate Mint Cookies from Platter Talk
Dark Chocolate Dipped Almond Shortbread Cookies from With Two Spoons
Gingerbread Bars with Maple Cream Cheese Frosting from Sweet Beginnings
Gingerbread Cupcakes from The Redhead Baker
Gingerbread House Layer Cake from Love and Confections
Holiday Pavlova from My Suburban Kitchen
Hot Chocolate Whoopie Pies from Strawberry Blondie Kitchen
Joulutorttu (Finnish Christmas Tarts) from Tara’s Multicultural Table
Merry and Bright Marshmallow Filled Christmas Cupcakes from Lady Behind the Curtain
Minty Grinch Dip from Who Needs A Cape?
Oatmeal Maple Cream Pies from Blogghetti
Pecan Pie Cheesecake from The Crumby Kitchen
Peppermint Stick Cookies from Karen’s Kitchen Stories
Red Velvet Cookies from Live Love Texas
Red Velvet Sugar Cookie Cups from The Spiffy Cookie
Santa Belt Cupcakes from 4 Sons ‘R’ Us
White Chocolate Dipped Gingerbread Cookies from Cheese Curd in Paradise
Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own. The ChristmasSweetsWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The ChristmasSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the ChristmasSweetsWeek posts or entry.
We made this candy for Christmas! We loved it and everyone wanted your recipe! I also made a big batch for my husband to bring into his co-workers. They went nuts for it. I have made them your Irish Blue Ribbon Soda bread also. My husband had to call me for your website. They love you too! Thank you Eileen
Fantastic Connie! I am so glad you and your family and friends are enjoying the Almond Roca! I hope you keep making it! I so appreciate you taking the time to leave me a comment. I hope you have a wonderful New Year too!