This almond roca recipe is simple and easy to make, even if you are completely new to candy making. It is softer than commercial almond roca, and tastes delicious. It is perfect for gifts, or for enjoying as a substitute to holiday baking at gatherings. Don’t confine it to the winter holidays, it would be a win at any time of year.
This simple almond roca was a great hit with our family when we started making more candy than cookies for the holidays. If we wanted it for gifts, or for the neighbors, it had to be hidden quickly or all of it would end up eaten. On average, we’d make two batches, one early in December for early gift needs and eating, and one around the 20th to make sure we had it for Christmas day itself.
Here’s a tutorial with the secrets to successful candy making at home, if you are new to candy making.
And here’s our family Almond Roca Recipe or Almond Toffee. The use of honey gives this candy a softer texture compared to standard nut brittle made with corn syrup. Please note that the honey will not cause the candy to burn at these temperatures, but do make sure to check elevation in relation to your candy temperature goals or you could over cook the syrup. Remember to adjust the temperature to account for your elevation, by subtracting 2 degree F for every 1,000 feet in elevation above sea level that you live.
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Almond Roca Recipe
- Prep Time: 15 min
- Cook Time: 45 min
- Total Time: 1 hour
- Yield: 8 1/4 lb bags 1x
- Category: Candy
- Method: unknown
Description
Tasty almond and chocolate candy, perfect for the holidays.
Ingredients
- 1 lb. butter (don’t substitute margarine for the butter)
- 2 cups brown sugar
- 2 tbsp. honey
- 1/3 cup cold water
- 1 cup almonds, blanched and slivered
- 1 1/2 chocolate chips, semi-sweet
Instructions
- Mix butter, sugar, water and honey together in a large, heavy pan.
- Cover and boil for 5 minutes.
- Remove the lid and wash down the sides of the pan with a pastry brush dipped in water.
- Do not stir the mixture.
- Insert candy thermometer.
- Cook until the candy thermometer reaches 290F — cook to 300F if you prefer a butterscotch toffee base.
- Remember to adjust the temperature to account for your elevation, by subtracting 2 degree F for every 1,000 feet in elevation above sea level that you live.
- Once candy reaches temperature, take off heat.
- Stir in almonds.
- Pour onto a well buttered baking sheet and spread out thinly.
- Allow to cool for a few minutes until a crust forms on top.
- Spread melted chocolate on top, sprinkle with more almonds, if desired or decorate with a small amount of white chocolate.
- Allow to cool over night.
- Break into pieces and package in 1/4 lb. gift giving bags.
- Makes 1 1/2 lbs of Almond Roca.
Almond Roca Recipe
1 lb. butter (don’t substitute margarine for the butter)
2 cups brown sugar
2 tbsp. honey
1/3 cup cold water
1 cup blanched and slivered almonds
1 1/2 chocolate chips or dark chocolate melted over a double boiler (ensure that no water or steam gets into the chocolate or it will seize)
Mix butter, sugar, water and honey together in a large, heavy pan. Cover and boil for 5 minutes. Remove the lid and wash down the sides of the pan with a pastry brush dipped in water. Do not stir the mixture. Insert candy thermometer. Cook until the candy thermometer reaches 290F — cook to 300F if you prefer a butterscotch toffee base. Remember to adjust the temperature to account for your elevation, by subtracting 2 degree F for every 1,000 feet in elevation above sea level that you live.
Stir in almonds. Pour onto a well buttered baking sheet and spread out thinly. Allow to cool for a few minutes until a crust forms on top. Spread melted chocolate on top, sprinkle with more almonds, if desired or decorate with a small amount of white chocolate. Allow to cool over night. Break into pieces and package in 1/4 lb. gift giving bags. Makes 1 1/2 lbs of Almond Roca.
Enjoy!
Back to You:
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Just made this recipe, it looks so good! I was a little confused about the chocolate chips. And so I only used 1 bag instead of a bag and a half. It will be a bit light on the chocolate but that is OK. There is always next time.
★★★★★
Looks amazing, perfect snack.