Warning!!! After reading this post, you may not want to eat Almond Roca ever again (ok well you may not want to eat the whole batch of Almond Roca). Almond Roca basically consists of sugar and butter with a little bit of almond and chocolate.
Almond Roca can be a bit tricky to do on your own or for those who have never made candy before. I recommend using a candy thermometer. For those who want a little adventure, you can make Almond Roca by going with the look of the candy to get the right consistency.
To start, I like to get my pans prepped. Once the candy is ready, you have very little time to get it spread out on the pan before it hardens. I also prep the almonds. Toast the flaked almonds and have them handy. The slivered almonds should be toasted. I like to stick it in the toaster oven until I need it. The slivered almonds should stay warm to make it easier to mix in the candy mixture.
Like I said, this recipe begins with a wonderful thing known as butter. (Please do not substitute with margarine, it would not work or taste the same). Before adding the 2 cups of sugar, I like to melt the butter all the way.
Once the butter has melted add the sugar and stir. At this point, you want to make sure the candy is cooking consistently. Frequent stirring is recommended.
The mixture should start bubbling and begin caramelization (or the browning of sugar). Now you really want to make sure you are constantly stirring to make sure there is even caramelization.
Sometimes, the mixture starts separating. Don’t worry, keep stirring and after a while the mixture should reform. As the mixture darkens, you want to start toasting the slivered almonds. This way the almonds are ready when the candy is done. You might notice the candy is turning a nice golden toffee colour. Some people use a candy thermometer to help them out. I never had difficulties not using a thermometer but you can use one for convenience. When using a thermometer make sure it is for candy as candy does reach high temperatures. When you are reading a candy thermometer, you want to get the temperature to reach “hard crack” or 300 degrees F.
As soon as the mixture turns to the right caramel colour (or 300-310 degree F) you want to turn off the heat and put the warm slivered almonds in. Make sure to stir the almonds in quickly and be ready to pour the candy into the trays. I like making Almond Roca with someone, so they can help at this point. Pour the hot candy into two trays. Once they are on the trays, you have a small window of time to spread the mixture out. Use a wooden spoon or a high heat spatula to help spread it.
While the candy is still warm, sprinkle the chocolate chips on it. Wait a couple of minutes to let the chocolate melt. When the chocolate fully melts, spread the chocolate evenly across the candy.
Sprinkle the almond flakes on top of the melted chocolate. At this point, you can put the tray into the fridge or freezer to set the chocolate.
As soon as the chocolate sets, its ready to eat!! I mean…. ready to give away as a present. The Almond Roca can be broken up and bagged. They make an impressive gift or a delicious treat.
- 1 cup toasted slivered almonds
- 1 1/2 cups chocolate chips
- 1 lb butter
- 2 cups sugar
- 1/4 cups flaked almonds, toasted
Heavy pot, 2 teflon coated baking sheets, candy thermometer
- Toast almonds until golden brown and keep warm
- Cook butter and sugar in heavy bottom pot until dark caramel color or hard crack (140C or 300-310 degree F)
- Stir in toasted almonds
- Pour onto baking sheets and spread evenly
- Sprinkle chocolate chips on top of candy, leave 5 minutes until soft
- Spread chocolate with a spatula and sprinkle flaked almonds over the chocolate
- Leave in fridge until hard
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