Almond Roca Recipe -
Almond Roca Recipe

Almond Roca

Recipe by  

"This is a family recipe that we make each year for the holidays. It is my absolute favorite!"

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Ingredients Edit and Save

Original recipe makes 24 servings Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    1 hr 40 mins


  1. Line a baking sheet with aluminum foil.
  2. Sprinkle 1/2 the chocolate and 1/2 the almonds onto the prepared baking sheet.
  3. Melt sugar and butter together in a stainless steel pan over low heat; increase heat to medium, stirring constantly, until boiling. Heat mixture to 310 degrees F (155 degrees C) or until a small amount of syrup dropped into cold water forms hard, brittle threads, 30 minutes to 1 hour.
  4. Pour butter-sugar mixture over chocolate and almonds on baking sheet. Sprinkle remaining chocolate and almonds over butter-sugar mixture. Cool to room temperature and refrigerate until set, about 1 hour. Break into pieces.
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  • Cook's Note:
  • You must stir the butter and sugar mixture constantly, otherwise the mixture will burn. Also, your butter may separate and go back together before it is complete. This is not an easy recipe, if your stove is inconsistent it may not turn out.

Reviews More Reviews

Most Helpful Positive Review
Dec 24, 2013

This us the same recipe I make every year for Christmas. The only thing I do differently is use milk chocolate chip and put about a 1/4 cup of chop almond in the butter and sugar just before I pour it over the chocolate. My family loves this so I have to make it.

Most Helpful Critical Review
Dec 23, 2014

The problem with this recipe is that you can't get to 315f it's to high and seprates or burns.


6 Ratings

Dec 01, 2014

The butter and sugar separated after 10 minutes of stirring. All was going well, it was looking syrup-like ... I turned it down a tiny bit (0.5) and - boom - separated into sludge and melted butter. I am going to try this again and I may revise my rating. I would really like to make roca that uses butter instead of corn syrup so it is worth an experiment or two. With corn syrup, when the sugar mixture is the colour of a brown paper bag, then it is ready. I don't have a candy thermometer to know if it is ready at 350 or to know if it gets there. Round two!.......................When you do it right, this recipe is amazing! So, I learned that butter and sugar can be finicky. The butter should be melted at low heat first. Then add the sugar. Stir it constantly - for realsies - constantly. If your mixture separates, you may be able to save it by taking it off the heat and mixing. If that doesn't work - try adding a spoonful or two of cold water and mixing it to get them to go back together and then gradually adding it back to the heat...............When I did it right, it was so delicious I had to make more because I ate most of it myself. I bought tons of butter and chocolate chips when they were on sale at Thanksgiving, so I am making this for Christmas - a lost batch did not empty my pockets and I felt free to try it out in different ways. The aluminum foil is a great addition and really reduces clean up tremendously. So tasty!

Apr 13, 2014

I tried this recipe tonight and it came out wonderful. I'm add to my list of favorites.

Jul 09, 2014

Delicious and simple. I use 12 ounces of good dark chocolate. I also sprinkle on smoked salt. That takes it to a whole 'nother place.

Aug 22, 2014

This did not turn out for me at all.The butter seperated. The ingredients are too expensive to take a chance on and waste. Not recommended.


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  • Calories
  • 252 kcal
  • 13%
  • Carbohydrates
  • 19.1 g
  • 6%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 19.5 g
  • 30%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 110 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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