Prep 5 mins
Cook 30 mins
This is a delicious recipe for almond roca. My boyfriend's family loved this last Christmas, but I didn't want to tell them the recipe because it's so easy. Cook time does not include cooling time.
- Line a large cookie sheet (or two smaller) with aluminum foil, or lay aluminum foil over a large area on the counter or table.
- Cook butter, sugar and vanilla in a saucepan to hard crack stage (285-290F), while stirring constantly.
- Once heated, pour onto the aluminum foil lined surface.
- Spread out to about 1/4-inch thickness.
- Sprinkle with chocolate chips, let sit until beginning to melt, then spread chocolate out.
- Sprinkle the top with almonds.
- Let cool for 2 hours, then break into pieces.
I'll be making this again & again. It's absolutely delicious AND I messed it up. I didn't realize my candy thermometer had broke before I got everything on the stove. So I think I didn't cook it long enough. It all mixed together & puffed up quite nicely, then I kept on stirring until the butter began to separate & float on top. I couldn't stir hard enough to reincorporate it, then all of a sudden it got a dark streak & then another & I thought it was burning & I panicked that I had cooked it too long & took it off the stove! Whew! I continued with the recipe although I had butter floating everywhere. Luckily I had changed my mind about the flat baking sheet & put the foil in a jelly roll pan. lol The candy is hard if refrigerated (I love it this way), but softens & bends when room temp. It's a tiny bit grainy when warm. I'll be replacing yet another candy thermometer (I use it rarely for candy), & try this recipe again to get the texture & color right. (I did some research on almond rocha & think I should have cooked it longer, that the dark streaks were a good thing.) My goal is to have it perfected by the holidays. Thanks so much for sharing your super secret easy holiday recipe, Tasha! Made in gratitude for encouraging my interest in photo taking.