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Homemade Almond Roca
Homemade Almond Roca
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Easy Homemade Almond Roca: Toffee with almonds, topped with dark chocolate. Simple with candy thermometer. Great for gifting during holidays!
Ingredients:
  • 1 cup sugar
  • 1/4 cup water
  • 1 tablespoon light corn syrup
  • 1/2 pound butter (2 sticks - NO substitutes!)
  • 1/2 pound. slivered almonds (2 cups)
  • 1/2 pound bar of regular Hershey's dark chocolate (7 oz okay)
Instructions:
  • Prepare the baking sheet: Place a large ungreased cookie sheet or sheet pan close to the stove for pouring the candy.
  • In a medium saucepan or large, deep skillet, combine sugar, water, corn syrup, and butter. Place the sugar in the center, pour water over, followed by corn syrup. Add the butter and bring to a simmer over medium-high heat without stirring. Once melted, add almonds and stir continuously. Clip on a candy thermometer if using.
  • Cook, stirring consistently, until the mixture reaches a warm amber color. This should take about 10 to 15 minutes of boiling. Keep an eye on the temperature, it should register between 295°F and 300°F. Consider gradually reducing the heat to medium to prevent burning. Be mindful that the longer you cook, the thicker it will become and may become more difficult to stir. Overcooking will result in burning.
  • Spread the mixture thinly on a large cookie sheet after the almonds turn light brown and the consistency resembles thick peanut butter.
  • Distribute the chocolate pieces over the hot almond mixture and allow them to melt for 2 to 3 minutes. Then, spread the melted chocolate evenly on top.
  • Allow the almond roca to cool completely at room temperature. Once cooled, lift the entire piece from the pan and break it into small pieces.

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