Almond Roca

Be CHRISTmas - Almond Roca

12:00:00 AM

I am a sucker for Almond Roca! I kid you not I could sit and eat an entire tub in one sitting! I love the stuff and totally blame that on my Grandma as she too loves it! Last year a friend of mine brought me some homemade Almond Roca! It was delish...but if you have been following me a while you know that I like to tweak things to how I think they should be! I am kinda a perfectionist! Well folks...I did it! I have perfected hands down the best Almond Roca recipe { insert pat on back here } I am so proud of myself! And kinda greedy too! I was planning on sticking some in little boxes with cookies for friends and neighbors to hand out tomorrow evening. Well. I filled a box for my OBGYN (next baby apt is tomorrow!)...but the rest went into a large baggie in the fridge that will be gone by the end of the week! Almonds are good fat...right?!

Here is what you will need:

3 Tbsp light corn syrup
4 sticks of Butter (equals 2 cups or 1 lb)
2 cups sugar, rounded (WHITE sugar!)
6 Tbsp water

Combine the top ingredients into a sauce pan. This part as easy as it is...begins to resemble sitting and watching paint dry! You will want to continuously stir the ingredients in the sauce pan over medium heat until a candy thermometer reads 290. This will be about 15-20 minutes. So get comfy! I feel more buff on my right side!

Your caramel should be about the color of a paper bag. REMEMBER to continuously stir so that you do not burn your caramel! Will give it an awful flavor!

You will then remove from heat and dump in 1 1/2 cups of chopped unsalted almonds (I buy a large container of raw almonds from Target! We eat them by the handfuls!) I used my Pampered Chef food chopper to get the correct size of almonds for this recipe. Combine the almonds with your caramel. Spray a cookie sheet (metal with sides) with Pam (or any other kind of grease spray!) and pour into the pan. The caramel will instantly start to spread but you will need to use your spatula to slowly press to each corner evenly.

Once you have the caramel mixture spread. Immediately dump an entire bag of chocolate chips on top (I sprinkle all around the pan as you will be spreading this to cover!)

Once the chocolate is smooth in texture immediately chop 1/2 cup of almonds and sprinkle over the top. You will then place in the fridge to cool completely and harden for a few hours (it was ready when we were done watching the Polar Express!)
Once cooled completely I used a mini serving spatula to remove from the edges. Because I sprayed the pan it removed super easily! Break into small pieces and I keep mine refrigerated! I packaged a box up for my doctor in a cute little Martha Stewart brand box!  Voila! There you have it! Enjoy!

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  1. I cant wait to make it next week!! Thank you for sharing! Shasta victorywithlove