Homemade Almond Roca


Another item for Christmas that seemed to go over great with my friends this year. I couldn’t handle the nuts myself since I’m allergic, but that’s what good sous chefs are for!

Yields 2 pounds

1 1/2 Cup almonds, whole coarsely chopped
16 Ounce(wt)s sugar, light brown, packed
1 Pound butter, salted
24 Ounce(wt)s chocolate chips, milk

Tools Needed:
Chicago Metallic Non-Stick 3-Piece Value Pack with 2 Cookie/Jelly Roll Pans and Cooling Grid
Simply Calphalon Nonstick 2-Quart Saucepan with Cover

Sprinkle ¾ cup coarsely chopped almonds onto the bottom of an 18×13 inch cookie sheet. Set aside.

In a 2 qt. sauce pan, combine sugar and butter over medium high heat while stirring frequently for several minutes unit bubbly and thick. Use a candy thermometer and cook until 290 degrees F. Watch carefully after 280 degrees F to prevent it from burning. Once it has reached 290 degrees F, remove from heat.

Pour candy evenly on top of the almonds in cookie sheet. Let stand for a few minutes.

Melt chocolate chips in microwave with 1 tsp. shortening or oil to help keep it smooth. Microwave in 30 second increments, stirring between each increment, until completely melted and smooth.

Cover candy with layer of chocolate and sprinkle remaining almonds evenly over the top of chocolate layer.

Allow to set up for a few hours. I place mine in the fridge when I need them to cool faster.

Once completely set up and hardened, break into pieces using a knife.


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