Almond Roca

Almond Roca

Stephanie

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

1 h 40 m servings 252 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • 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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 9
  1. 9 Ratings

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Most helpful positive review

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 but...

Most helpful critical review

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

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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 but...

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...

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

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.

I would make this again. I added 2 tablespoons of light maple syrup and cooked it only to 290 degrees and it turned out beautiful. Very good recipe. I liked the idea of aluminum foil lining the ...

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

I had a total fail the first attempt but tried again and reduced the final temp to 294d as recommended by some videos online. I added a 1/2 cup of the almond bits just before reaching temp so th...

I love to bake. I do it a ton. But trying to get this to the right temperature only lead to it separating very badly. Such a waste for such expensive ingredients :(

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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