My mom’s favorite candy is Almond Roca. And this is a GREAT copycat recipe. It’s a is a family favorite that we make EVERY year. Warning, Candy making is super tricky. Candy making is affected a lot by the barometer range. SO if it’s going to rain DON’T bother with a batch!
My mom always made two batches. The first never seemed to work, but the second always did. We always thought that it was weird, but couldn’t figure it out. I still don’t know why the second batch worked, but it always did! When I moved to AZ, the Dry, DRY desert, it worked EVERY TIME. It also works in UT almost all of the time. When I lived in TX however it almost NEVER worked, not sure if it was the humidity or the constant weather changes. Anyway WHEN it works it’s worth it!
- Mix the butter and sugar in a sauce pan and cook over medium/high heat
- Continue to cook without stirring until the candy thermometer is at the “Cracked Stage” on candy thermometer or when it's caramel colored and starting to smoke.
- Stir in the Almonds.
- Line a 9x13 glass pan with parchment paper
- Pour the candy into the pan
- Let it cool a just a bit and sprinkle half the chocolate over the top, it will melt and you can spread it around.
- Top with finely chopped almonds
- Once that side is set flip it over, melt the rest of the chocolate and spread it over the second side.
- Top with finely chopped almonds
First - don't make candy when the barometer is off, no rain and not storm coming. the sugar and butter will separate and while it will taste good it won't get hard.
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Tricia Jones
I featured your yummy recipe on my blog today. Thanks so much for linking up to the Holiday Recipe Link Party.
http://leafytreetopspot.blogspot.com/2010/12/holiday-recipe-round-up.html
Ashlee
Thank you so much for the feature! It’s one of my all time favorites. But, like all candy, if the weather is off it doesn’t work!