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.
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!