Easy Homemade Almond Roca

Recipe by Juju Bee
READY IN: 50mins
YIELD: 36 candies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Over Medium heat, melt butter in a large pot.
  • Add corn syrup, water and sugar to pot and cook until temp reaches 290 degrees OR until the mixture becomes the color of a brown paper bag (about 15-20 minutes) stirring constantly with a wooden spoon (mixture will rise and bubble quite a bit).
  • Remove from heat and Stir in 1/2 of the Almonds.
  • Turn mixture onto a greased cookie sheet WITH EDGES!
  • While the mixture is cooling, melt the chocolate over low flame until all the chips are gone, and chocolate is smooth.
  • Score the Almond butter mixture into the shape you desire (I just scored into rectangle shapes).
  • Pour the hot chocolate over the almond mixture and spread evenly.
  • Sprinkle with remaining almonds and allow candy to cool completely and chocolate to harden before breaking apart and serving.
  • Note: I let mine refrigerate over night after breaking the into squares, and they had a better texture this way, we thought.
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