Total Time
35mins
Prep 10 mins
Cook 25 mins

Ingredients Nutrition

Directions

  1. In a large heavy saucepan, gently boil syrup, sugar, butter and water until"hard crack"; appears on a candy thermometer, 300F (150C).
  2. Do not stir.
  3. This step takes at least 20 minutes.
  4. Remove from heat, add almonds and stir well.
  5. Spread on an ungreased cookie sheet and, before candy is allowed to cool, sprinkle with chocolate chips.
  6. As they melt, spread the chocolate chips evenly over the candy.
  7. Cool in the refrigerator or freezer.
  8. Break into bite size pieces.

Reviews

(2)
Most Helpful

Excellent! The only change is that I would only bring it to 290F (soft crack stage). Make sure you use a cast iron pan - very important. i put 1/2 the almonds in the mix and the other 1/2 sprinkled over the melted chocolate at the end. recommended: score the roca before it hardens completely, chill in fridge then break along score lines and store at room temperature.

lilsweetie December 27, 2008

great recipe!yum! used whole chopped almonds because i like them better and used dark and milk chocolate on different batches, both were great!

WonderMima December 14, 2004

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