By Juju Bee on December 22, 2004
Photo by Camzmom
Photo by Camzmom
"I love almond roca!! I found this copycat recipe at massrecipes.com and it tastes exactly like the real thing to me! Mmmmm."
Serving Size: 1 (1449 g)
Servings Per Recipe: 1
"This is the best homemade almond roca recipe I have found. It is easy to make and comes with great directions. Thanks for sharing!"
"I would give this 10 stars if it was possible!! This recipe is sooo yummy and easy to make! I made it for the first time, and it was unbelievably delicious! Everyone loved it! Thank you for sharing this recipe!!"
"Yummeee!!!!!! I made this recipe, (super easy, btw!) and everyone RAVED about it! I poored my toffee part in a greased 8x8 pan, and scored it, making small squares (roughly the size of a quarter) and dipped in the melted chocolate, rolled in toasted, chopped almonds.......... MMMMmmmmmmmmmm................ :) thanks!!! great recipe!!!"
"I tried to make fudge once, total disaster, so I've always shied away from making candy. However, my BIL makes almond roca every year for the family at Christmas, he insisted it was easy. So, when I found this recipe, I pushed up my sleeves and decided I'd give it a try. The store didn't have anything but sliced almonds, which I didn't like the looks of, so I bought crushed pecans, otherwise I followed the direction exactly. The mixture took a long time to come to temperature, (I used a candy thermometer), the better part of 45 minutes, but I have a new electric stove, and I was increasing the heat by one increment at a time. This really does need a med or better heat level, it really does turn the color of a paper bag. I used salted butter and white sugar, and poured the mixture into a lasagna sized, buttered, disposable aluminum pan. This worked perfectly, as I don't think the recipe said what size of vessel to use. I melted the chocolate chips in a bowl over boiling water. Once everything was in the pan, we set it out in the garage over night, 40 degrees or so. This morning, we had roca to rival my BIL"s! It came out easily, and is perfect in every way! I can't believe I did it!! Thank you so much! Now, I don't have to spend grossly over inflated prices at craft fairs to get my fix!"
"great directions, it is easy to make.Thank you :)"
"Follow the recipe using granulated white sugar! I have been making this for decades and it never fails. This is one of my most requested candies."
"where it says sugar it actually means brown sugar white sugar will only brown if you burn it also may not harden up to a candy consistency. so again use brown sugar not white or granulated sugar."
"Very good recipe! I loved stirring the sugar mixture and watching it slowly darken. There was something about that process that was totally fun. Haha! It also made my whole house smell like butter and sugar, which is never a bad thing. When I poured the mixture out of the cookie sheet, I had some fear that it wouldn't set up, but after cooling completely overnight it was fine. Thanks for the great recipe!"
"This recipe makes no sense. If you are using 2 cups of sugar why do you need corn syrup? Why would you ever put water in a pot that is going to get really hot. water and oil does not mix. I tried your recipe and it tastes like candy but not the real thing. My recipe is the best. We have been making it for 20 years. At Christmas time I sell at least 200 lbs of this candy. My recipe has nothing to do with temperature gauges or dumping onto a pan to put in oven to melt the chocolate. lollolol The candy is already going to melt this stuff. All you are tasting is burnt sugar and butter. You don't even cook the almonds"
"This was my first time making candy and it turned out ok. When I turned it out to cool, I noticed that butter had collected on some of the edges. This made the chocolate slide off of some pieces. The candy itself was sooo good! Does anyone have any advice as to what I am doing wrong?"
"I tried this recipe with no candy thermometer. MISTAKE! I cooked it for 50 minutes trying to get a "paper bag color" and I over cooked it. The butter separated and the texture was grainy and hard. It still tasted great and we ate it all! The next time I bought a candy thermometor and I cooked it till it was, what I call pink at 290 degrees! This was the best candy recipe I have ever made. I will make it till I die thats how good it was. If you have any hesitation - don't worry. It is monkey chef proof."
"If you are the kind of person that can convince yourself that yellow is the color of a "brown paper bag" after staring at it for 20 minutes then I suggest you get a candy thermometer and save yourself alot of trouble. When making the first batch I poured it out way too soon and it was grainy, I did some reading online and tried again.
The second batch I decided that I would put take the spoon i was stirring with and scrape the brittle off the spoon and put it on a plate to test it out before pouring. I thought I had it right and poured it out, but as it started cooling and my husband saying "that's the color of caramel, not a brown paper bag" I knew something wasn't right and I tried it and it wasn't. Luckily instead of pouring it onto a greased cookie sheet, i put it on parchment paper. I decided to see if I could salvage it and put it back into the pan. The mixture seperated at first and took alot of stirring but it went back together and by the time it had done that it was clearly the correct color, and even when pouring it out it was clear that this was what it should be like.
Now that I know the right color I know what to look for- but this was definately not as easy as I thought it would be."
"All I can say is turned out awesome! Thank you!"
"I decided to try this recipe after reading all the reviews. It's fantastic!! On my stove it took about 25 minutes for it to turn the right color. Also, to cut one step out of the recipe, once I poured the butter mixture onto the cookie sheet, I just waited for it to harden a bit then poured the bag of choc. chips on top and waited for them to melt. Then I simply just spread it to cover the toffee. Worked great! Thanks for a great recipe!"
"This was amazingly simple and delicious!! My family loved it! We all love almond roca and now we can make our own! thanks!"
"Awesome recipe!!!!Great taste, and looks terrific! I made a few batches for early valentines gifts. My first batch was "reject roca". It was taking too much time and I didn't cook until brown. Taste was great but texture wasn't blended enough. My next batch I stayed the course. It took much longer than recommended. On my new stove It was 30+ mins of stirring to get to "Brown Paper Bag color" Some seperation concerned me but the batch turned out great so I guess that's normal for candy. Easy, excellent tasting...I highly recommend!!!!!"
"Great recipe! They look beautiful on my holiday cookie tray and also in the cookie tins I put together as gifts for neighbors. I was a little worried about getting this right because I did not have a candy thermometer and have never made candy before but sure enough after 20 mins or so..the mixture turned the color of a brown paper bag just as Juju Bee said it would. Thanks!!"
"Best of the best and so easy!"
"This recipe was so easy, and trust me, making candy has never been easy for me. I agree with Juju Bee- the texture is better and more crunchy like Almond Roca when refrigerated. I preferred it this way, but my family actually liked how it got a little softer when left out of the fridge. So, if you want it harder and crunchier, keep it refrigerated, but if you want it softer, leave it at room temp! Either way, the taste is great and the recipe is so simple. Thank you so much for sharing this!!"
"This was fabulous! The almond roca lover that I made it for said it was even better than the real thing! One note - it took me a lot longer than 15-20 minutes of stirring before the candy was ready for the pan (more like 40 minutes). But it was all worth it to hear people's reviews!"