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Note 1: The Almond Roca can be frozen. Once made, place the Roca on a baking sheet in a freezer for at least 30 minutes. Then place the candy in a freezer-safe bag till ready to use.
Note 2: Cook the sugar over medium heat. Don't turn up the heat too high, the sugar can burn.
Note 3: Slowly stir the sugar mixture so it does not pop up and burn you while you are making the candy.
Note 4: Using a non-stick pan has proven to be the best way to make perfect Almond Roca and have an easy clean-up.
I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.
Note 5: The butter/sugar mix should be light brown when the candy is at the hard crack state.