Homemade Almond Roca Recipe

Are you looking for the best Almond Roca recipe? This is it! Perfect every time. The rich caramel covered with smooth chocolate and almonds is delicious.

Course candy, Dessert

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings about 2 lbs.

Calories 383kcal

Equipment

Ingredients

1 pound salted butter 4 sticks
2 cups white sugar
1 cup smashed almonds + ⅛ cup for topping salted or unsalted
½ cup semi-sweet chocolate chips or dark chocolate

Get Recipe Ingredients

Instructions

Smash almonds by placing them in a plastic bag and smashing them with a mallet or rolling pin. Or chop them with a sharp knife.
Turn cooktop to high (or medium-high if your burner runs hot). Combine butter and sugar in a large saucepan over high heat.
Stir butter and sugar until they come to a boil. Attach a candy thermometer to the side of the pan and watch closely.
Continue stirring until the temperature reaches 300- 310 degrees (150 - 155° C.), then immediately remove from heat.
Mix 1 cup smashed almonds into saucepan until thoroughly combined.
Pour into an ungreased cookie sheet. Let cool for 5 minutes.
Sprinkle ½ cup chocolate chips over the top. Let rest until chocolate chips are melted enough to spread over the top of the almond Roca.
Dust with ⅛ cup smashed/chopped almonds.
Once the chocolate has cooled and hardened, break apart with a tip of a knife to the desired size.
This recipe makes about 2 lbs of candy and is perfect for gifts!

Video

Notes

NUTS: We like to use salted almonds (because of that salty-sweet thing), but you can use unsalted if you prefer. We prefer to smash the almonds because you get a good mixture of larger and smaller pieces for the topping. Pecans are also good. Other recipes may call for chopped or blanched almonds, which are fine to use.
CANDY THERMOMETER: We have not used a candy thermometer for years, although it's smart to use one the first several times you make Almond Roca to make sure you get it just right.
COOLING: To speed up the cooling process, place the pan of finished candy in the refrigerator.
TASTE: We love this recipe because it doesn't contain any corn syrup, so it tastes rich and natural.
COOKING TIP: Always look for a dark amber color when cooking the sugar and butter mixture. Expect the mixture to smoke a little bit as it becomes deep in color. That's when you know it is done and ready for the smashed almonds.

Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used.

Nutrition