Homemade Almond Roca Recipe
Did you have good intentions of making some homemade gifts this year? Are you ready to try your hand at making candy from scratch? Maybe you just had a rough day and are in need of some chocolate.
No worries, I’ve got you covered. Homemade Almond Roca is a delicious place to start. This recipe has been a Christmas treat standard in our home for years.
This recipe really is simple, even if you have never made candy before. The ingredients are basic, and the only unusual equipment you need is a candy thermometer. Other than a whole lot of stirring at the beginning and a little bit of quick work at the end, the steps are totally manageable.
One word of warning, though: you want to make Almond Roca during a time when you won’t be interrupted. My babes were sleeping in heavenly peace yesterday afternoon, so I jumped at the opportunity to make a batch.
Just as I was getting to the step of pouring the molten sugar mixture over the almonds, the UPS man and the FedEx lady descended on my door within two minutes of each other. I knew one package needed a signature so I dumped the pot and ran for the door. Despite a burned hand and a melted spatula, the candy still turned out great.
I planned to package it in cute little holiday bags to hand out to my daughter’s Sunday school teachers. Judging by how fast it is disappearing, though, we’ll never make it to Sunday…
Homemade Almond Roca
1t. & 1 c. butter, divided
1 1/2 c. sugar
1 T. light corn syrup
3 T. water
1 c. almonds, coarsely chopped
1 T. almonds, finely chopped
3/4 c. chocolate chips
- With 1 teaspoon of butter, coat a cookie sheet and spread out the 1 c. of coarsely chopped almonds (you won’t need to go to the edges). Set aside.
- Melt 1 cup of butter in a medium pot. Add the sugar, corn syrup, and water. Cook, stirring frequently, until the mixure reaches 290 degrees (just before hard crack stage) on a candy thermometer.
- Working quickly and carefully, pour the hot mixture over the almonds on the cookie sheet. It’s ok if you don’t cover all of them.
- While still hot, sprinkle the top of the candy with chocolate chips. Using a flat spatula, lightly spread the chocolate over the candy as they melt. Sprinkle the finely chopped almonds over the top.
- Let the chocolate cool before breaking the candy into 1-2″ pieces. Arrange in a bag, tin, or on a plate.
Need a candy thermometer? Pick up this (Amazon) for less than $6. It gives you a quick guide on the storage sleeve.
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