Easy Homemade Almond Roca

sobota, 25 stycznia 2014

Easy Homemade Almond Roca

Time: 50 mins


  • 1 lb real butter
  • 2 cups sugar
  • 2 tablespoons light corn syrup
  • 6 tablespoons water
  • 1 cup finely chopped almonds
  • 1 (11 1/2 ounce) bag milk chocolate chips


  • 1 Over Medium heat, melt butter in a large pot.
  • 2 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).
  • 3 Remove from heat and Stir in 1/2 of the Almonds.
  • 4 Turn mixture onto a greased cookie sheet WITH EDGES!
  • 5 While the mixture is cooling, melt the chocolate over low flame until all the chips are gone, and chocolate is smooth.
  • 6 Score the Almond butter mixture into the shape you desire (I just scored into rectangle shapes).
  • 7 Pour the hot chocolate over the almond mixture and spread evenly.
  • 8 Sprinkle with remaining almonds and allow candy to cool completely and chocolate to harden before breaking apart and serving.
  • 9 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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