Welcome to my first adventure into the world of candy making! This Almond Roca recipe was passed along to me from my mother-in-law, and was apparently one of my husband’s grandpa’s favorite holiday recipes. I’ve never made candy before, like I said- so this was definitely a new adventure! This Almond Roca Recipe combines Almonds, Chocolate Chips, Butter, Corn Syrup, water, and sugar. Basically you combine everything except the chocolate chips and almonds (until the last minute), and you use a candy thermometer to heat everything up to 290 degrees (this is the soft crack stage).
I’m sure you could make this Roca with other nuts as well, so you can customize it with your favorite nut if you prefer! I think this recipe would be delicious with Macadamia Nuts or Cashews. You could even add sunflower seeds or raisins and make something entirely unique.
One of the things I found extremely necessary for this recipe was a Silpat, which is a nonstick silicone pad which you can place on top of the baking sheet, and prevents the roca from sticking to the bottom. It’s the best invention ever! If you want to purchase one, they are available on Amazon if you follow the link below 🙂
My best advice for completing this recipe without any mistakes would be to take your time. Make sure you heat up the ingredients SLOWLY. Also, when pouring the liquid from the pan to the baking sheet, be careful as it is extremely hot. Also, I recommend stirring constantly with a wooden spoon as the mixture heats up. This will prevent it from sticking to the pan and burning.
- Slowly melt the butter in a saucepan.
- Add the sugar, water, and corn syrup.
- Cook the mixture over medium low heat, stirring.
- When the sugar dissolves and the mixture begins to boil, raise the heat to medium high and bring the mixture to 290 degrees on a cooking thermometer (soft crack stage.) It will be light brown in color, and syrup will separate into threads that are not brittle when dribbled into cold water. Quickly stir in 1/2 cup chopped nuts.
- Immediately pour the mixture onto an ungreased baking sheet (use a Silpat or another silicone pad at the bottom of the baking sheet)
- Wait 2 or 3 minutes for the candy surface to firm, then sprinkle on the chocolate chips. In a few minutes, when the chips have softened, spread the chocolate evenly over the surface.
- Sprinkle the remaining almonds over the melted chocolate.
- When the chocolate hardens, crack the candy into pieces.
- Store covered.
After you break up the roca into pieces, you can put it in small ziploc baggies and store it in the refrigerator or the freezer. Stores very well, and perfect for making in bulk for the holidays!
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