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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Carrie

Cooking Level: Intermediate

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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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Emma

Cooking Level: Beginning

Living In: Spokane, Washington, USA

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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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DEBI EMILEE

Cooking Level: Expert

Living In: Salem, Oregon, USA

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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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DundeeMom

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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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jackie

Cooking Level: Intermediate

Home Town: Langley, British Columbia, Canada

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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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Love to Bake!

Cooking Level: Intermediate

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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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sbm

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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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LuLuLemon77

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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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TINAFOX

Cooking Level: Expert

Living In: Lake Arrowhead, California, USA

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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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Auntie D in MN

Cooking Level: Intermediate

Living In: Woodbury, Minnesota, USA

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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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michelleb103

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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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Mrs. B

Cooking Level: Beginning

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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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michelleballenger

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Vancouver, Washington, USA

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Reviewed: Dec. 19, 2007

This is the best recipe for almond roca I have ever found. I do use a smaller pan because I can't get it to spread all over a 15x10 pan. Also I cut the chocolate covered toffee with a pizza cutter before it totally hardens for more even pieces.

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Shauna

Home Town: Rogersville, Missouri, USA

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Reviewed: Dec. 7, 2007

he taste of this is sooooo good. The recipe calls for a 15x10 pan, I could not get mine to spread that thin at all - so I ended up with almonds that didn't have any thing on them. So, I tried to scoop them up on get them into the mix before it was too late! I didn't get a very pretty marbled effect either - I will try to make it pretty next time. I also had to cook it for a good 20-25 minutes on medium heat (stirring quite often) to get to 300 degrees (also tested with the ice water test). Next time I will start on a smaller pan and I think I will be happier. I am going to have to give it away ASAP so I don't eat it all!

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MELODY0112

Cooking Level: Expert

Living In: Royal City, Washington, USA

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Reviewed: Jan. 11, 2007

Excellent!

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CBBOSS

Cooking Level: Expert

Home Town: Covesville, Virginia, USA

Living In: Ruckersville, Virginia, USA

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Reviewed: Dec. 29, 2006

I made this for Christmas this year and it was a hit!! I didn't change a thing.

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Mary

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Reviewed: Dec. 21, 2006

So very easy and yummy!!! I followed directions to a T. Tonight I am going to make again and add some crushed almonds to the frosting. You could do this w/out the vanilla chips, but it looks pretty with them. THANK YOU!!!

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JENDAHLKE

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Reviewed: Nov. 26, 2006

This is a much better way to fix this candy. By putting the almonds under the toffee rather than sprinkling on top of the melted chocolate keeps all of the almonds in the candy. Great idea!

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