The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Oct. 16, 2009
absolutely amazing!! I was surprised to see only one recipe for almond roca - but after making this I can say that this is the only recipe you'll need! I followed the recipe exactly (added whole almonds instead and just chopped them chunky)except I omitted the vanilla chips. I took one reviewers advice about the hard-crack candy stage since I don't have a candy thermometer. I snuck a taste while it was still warm and was disappointed that it was chewy. But after it cooled completely in the fridge it was perfect!! I'll for sure be adding this to my christmas baking list!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Sep. 13, 2009
One word...WOW!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jul. 22, 2009
OMG! trust your thermometer! It was sinfully good!
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Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.79 star rating.
Reviewed: Jun. 5, 2009
My coworkers loved it, but some said that it tasted more like peanut brittle rather than almond roca. They think more almond is needed for this.
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Photo by K_Palm

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: May 18, 2009
VERY GOOD! I USED 1 CUP HERSEY MILK CHOCLATE CANDY BAR BROKEN INTO PIECES--TURNED OUT GREAT--THIS ONES A KEEPER!
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Cooking Level: Beginning

Home Town: Olympia, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Mar. 13, 2009
This is an excellent recipe for Roca! I read a review that stated hers turned out chewy and it is most likely because it wasn't heated long enough to the crackle stage which is 300 degrees. Here is a tip if you are unsure or even if you may have a candy thermometer that is not accurate. Set a glass of ice cold water next to your work station. When you think it is done dip out a small bit (1/2 tsp is enough) and quickly drop it in the water. Wait almost a full minute then take out. Throw it into you sink. If it shatters or cracks, it is done. Also when making candy it is not recommended to ever double the batch but to make them individually, otherwise it may not turn out right. Also, you may run into trouble if you try making this or any candy for that matter on a humid or rainy day. Sugar is hygroscopic which just means that it pulls moisture from the air making your candy more on the chewy side or harder to set up. I let mine finish up in the fridge because it was in fact raining here and I didn't have a problem. I do think that this recipe was written very well in an way that helps avoid some major roca blunders. Thank you, I have already added to my recipe box!
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Cooking Level: Expert

Home Town: Mexico, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jan. 24, 2009
huge hit for the holidays! very easy to make and it tasted like the stuff you buy at the store. loved it!
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Cooking Level: Beginning

Home Town: Menasha, Wisconsin, USA
Living In: Bemidji, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jan. 14, 2009
I did this for Christmas and I doubled the recipe and put it in the 9 X 15 pan it worked out great. I crumbled some toasted almonds and sprinkled them on top like other users and it was sooo yummy.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 27, 2008
Yum! I made a bunch for Christmas and it was a huge hit. I followed the recipe exactly except I used about 3/4 cup of each type of chip, simply because I love chocolate. I found that sometimes not all the chips would melt enough to spread so I laid a towel or some plastic wrap over the pan for a few minutes.
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Cooking Level: Beginning

Living In: Spokane, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 23, 2008
This is the best recipe I have found for Almond Roca. I used Bittersweet 60% Chocolate chips on top because I like mine dark with a bite to it. I also used a 13x9 pan, because I like the Roca to be thicker for more bite. This recipe is crunchy like it should be. Store in an air tight container in the fridge.
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Cooking Level: Expert

Living In: Salem, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 22, 2008
Fabulous and sooo easy! I was a bit nervous at having to use a candy thermometer for the first time and I was sure I would burn the sugar mix, but it was actually very easy. I'm going to make a ton of this as Christmas gifts and hopefully some will make it out my front door!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 18, 2008
I used to make candy with my grandma, so I was quite excited to find this recipe. It turned out great( just finished making two batches). I followed the recipe exactly, but I changed one step. Instead of toasting the almonds on a greased sheet, I did them on a foil lined sheet, then I spread the cooled almonds on a greased cookie sheet. they stick to the butter, and didnt skate around on me when I spread the caramel. overall a great recipe find!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 15, 2008
This recipe was absolute the best!! It tastes like a SKOR candy bar!! I have gotten numerous requests for this recipe! I will definetly make this recipe again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 7, 2008
I made this last year at Christmas '07 and everyone loved it so much that I'm making it again this year '08.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 2, 2008
This is an awesome recipe. I followed the directions right to a tee and it was divine! The only thing I did differently was use all semi-sweet chocolate chips because I didn't have any vanilla on hand. So good! I made it the next night but used whole pecans and milk chocolate chips. If was fabulous. Definitely worth all 5 stars. Be sure to use butter though, it makes it really taste great! A keeper for sure!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.79 star rating.
Reviewed: Jun. 13, 2008
I made this recipe this week and found it needed a few changes. Instead of pouring the hot caramel on top of the almonds, I mixed the almonds into the caramel and mixed it in. This way the almonds were well distributed into the caramel. I also use milk chocolate instead of semi-sweet and crushed some extra almonds on top of the melted chocolate.
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Cooking Level: Expert

Living In: Lake Arrowhead, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
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Reviewed: Jun. 13, 2008
This was my number one requested recipe this past Christmas. It is easy to make and so delicious.
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Cooking Level: Intermediate

Living In: Woodbury, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Apr. 10, 2008
My friend always made almond roca but refused to share the recipe, so I had to suffer without. Now I can make it myself! This is amazing and so easy. I halved the butter like someone else suggested and it is just as good.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.79 star rating.
Reviewed: Jan. 6, 2008
I can only rate this a 3..it tasted good, but was a bit too sweet for my liking, and also it was too chewy...maybe i cooked it wrong but i wasnt satisfied with it at all :(
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 22, 2007
I almost wish I hadn't found this recipe...almost. I've made more batches of it than I care to admit this holiday season...it just keeps disappearing before it gets into my gift baskets. Needless to say, this has made it into my Christmas file where it will stay for many years to come. Thanks for sharing this wonderful recipe.
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Cooking Level: Expert

Home Town: Portland, Oregon, USA
Living In: Vancouver, Washington, USA

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