Almond Roca

READY IN: 35mins
Top Review by lilsweetie

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.

Ingredients Nutrition


  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.

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