cooking · Dessert · Food Gifts

Candy Making: Almond Roca

It is the start of candy making season! I love this time of year – I get to play in the kitchen and make gift baskets for friends and family. This is the first of a series of recipes this week on candy.

Be prepared when making this candy – have everything ready before you start and whatever you do, please be alone in the kitchen! 300° sugar syrup leaves vicious burns so be very careful when handling it. I park the kids far out of the kitchen when making this!

The texture of the candy is worth making though. This is fatty, indulgent candy. Do not use anything besides butter, it won’t taste right and if you really want it bad…use light margarine 😉

Almond Roca


  • 1 lb unsalted butter (4 sticks, 2 cups)
  • 2 cups granulated sugar
  • 1 to 2 cups ground almonds
  • 1 to 2 cups semi sweet chocolate chips


Line a baking sheet with parchment paper.

Take whole or sliced almonds, pulse in a mini food chopper or blender until a coarse grind. How much almonds and chocolate you use is up to your personal taste. I do about 1 1/2 cups of each. Spread out half of the almonds on the sheet and top with half of the chocolate.

In a tall and heavy saucepan melt the butter over medium heat, add in the sugar and stir till it starts to dissolve (this takes awhile). Turn up to medium high, stirring every couple minutes.Attach your candy thermometer.

Let bubble till you reach hard crack stage (300 to 310°). The mixture will be a medium brown color. Take off the heat and with a very sturdy whisk start beating the hot mixture till the butter incorporates. (A commercial grade whisk is your best choice, one without movable parts) Be very careful to avoid splattering yourself. As soon as the butter is mixed in, scrape out onto the prepared baking sheet. Quickly with a silicone spatula spread it over the nuts below. Top with the other half of the chocolate, then the remaining almonds, pressing down gently if needed.

Score the warm candy with a bench scraper or pizza cutter, then let cool for at least 4 hours or longer (it takes a considerable amount of time to set up). Once cool break apart into smaller pieces. In warm environments store in the refrigerator.


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