Almond Roca Recipe
This traditional holiday goodie combines chocolate, toffeee, and almonds for a delightfully crunchy treat!
Servings 45 pieces
- 1 C butter
- 1 C sugar
- 2 Tbsp corn syrup
- 1 C sliced almonds
- 1 C chocolate milk, semi sweet or dark - whatever you like
- 1 C finely chopped almonds
Mix the butter, sugar and corn syrup in a sauce pan and cook over medium/high heat
Continue to cook without stirring until the candy thermometer is at the “Cracked Stage”, 310 degrees F on candy thermometer - remember to adjust for your altitude - or when it's caramel colored and starting to smoke.
Quickly take them off the heat and stir in the sliced Almonds.
While the mixture is warm pour into some silicone water bottle molds. It should fill around 15 rods. Use a metal pastry scraper to spread the mixture into the molds
Let them cool for 15 mins, they will start to harden but won't get so hard they they shatter when you cut them. I use a pastry cutter or knife to cut them into thirds.
Let them cool the rest of the way
melt the chocolate - either in a double broiler or in the microwave.
Dip each toffee piece into the chocolate and coat entirely - use a fork or something similar to pull out and shake off the excess chocolate
drop into a bowl of the finely chopped almonds and coat all the way around, place onto some parchment paper and let set.
Calories: 103.71kcal | Carbohydrates: 8.59g | Protein: 1.23g | Fat: 7.84g | Saturated Fat: 3.55g | Cholesterol: 10.85mg | Sodium: 37.31mg | Potassium: 29.41mg | Fiber: 0.77g | Sugar: 7.37g | Vitamin A: 126.06IU | Calcium: 13.71mg | Iron: 0.29mg