I wish I could photograph the crunch and the sweet toffee goodness of this almond roca – not to mention the buttery caramel scent of my kitchen at the moment! This candy is easy to make – it takes about an hour – and tastes like the real thing. You can add chocolate if you want, but we like it just like this!
This recipe came from a friend of ours from Vancouver B.C.. Thanks Carole!
What you’ll need:
2 cups almonds
Tip: You can purchase sliced almonds and toast them in a 250° oven until browned and toasted (takes about 10 minutes) or you can use salted almonds (or other nuts), coarsely chopped. Cashews are also very tasty!
2 cups salted butter
2 cups white sugar
1/4 cup water
2 tablespoons corn syrup
OPTIONAL: 1/4 cup chocolate chips
In heavy sauce pan, melt butter. Add sugar, water, and syrup. Stir continuously over medium heat until the candy reaches 300° F. If you don’t get the candy hot enough, it turns out more like fudge than almond roca. Also good, but not the same.
TIP: If you don’t have a candy thermometer, heat the candy until it turns a dark toffee color, gets an oily sheen, and all starts to move as one in the pan.
TIP: Keep a couple of spoons handy and switch one out for the other while stirring. I have burned a few spoons making this!
Remove from heat. Add the almonds and pour onto a buttered cookie sheet. If you want to top with chocolate, sprinkle the chips over top while the candy is still hot.
Once cooled, break into pieces and store in an airtight container in a cool place.
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Photo credit gf and me 2013