Almond Roca Candy Recipe

Almond Roca Candy recipe was slightly adapted from the classic 1950’s Betty Crocker recipe.  Why mess with a good thing?  

Homemade Almond Roca Candy is my daughter’s favorite candy recipe to make at Christmas time.  You will not believe just how easy this candy is to make at home and how close it tastes to the real deal.  This candy is jam-packed with incredible flavor and texture.  So delicious that it is hard to stop eating.  If you have never tried Almond Roca Candy, I definitely encourage you to as this recipe is very simple, even if you have never made candy before.

My daughter discovered that the older Betty Crocker cook books call for brown sugar, while the newer editions switched to white sugar.  We are not sure why the change of sugar type was made, but I did a comparison test with my daughter and we determined that brown sugar has a better flavor in the toffee instead of white sugar.  It was a bit softer and melts in your mouth instead of sticking to your teeth.

Not many ingredients are needed for this fantastic recipe – you just need to make sure you cook the toffee to the right temperature on the candy thermometer.

 

More wonderful Chocolate Recipes and Candy Recipes.

 

Almond Roca Candy Recipe

 

Almond Roca Candy - Almond Toffee Recipe:
Prep Time
20 mins
 
Course: Dessert
Cuisine: American
Keyword: Almond Roca Candy Recipe, Almond Toffee Recipe
Ingredients
  • 1 cup butter (salted or unsalted)*
  • 1 cup (firmly-packed) brown sugar
  • 1/4 cup water
  • 1 1/2 cup semisweet chocolate chips**
  • 1/2 to 3/4 cup almonds, toasted and finely chopped***
Instructions
  1. Line a 13- x 10-inch rimmed cookie sheet (with low sides) with aluminum foil, leaving a slight overhang.

  2. In a heavy saucepan over medium heat, clip the candy thermometer to side of pan (if using).  Melt the butter with the brown sugar and water; bring the mixture to boiling.  Stirring constantly, cook until the candy or digital thermometer reads 300 degrees F.  This is known as the hard crack stage (about 13 minutes). To test toffee candy for doneness, drop small amount of candy into cup of very cold water, the candy should separate into hard brittle threads.  Watch candy carefully while cooking to make sure it does not burn.

  3. Immediately pour the hot toffee candy mixture onto the prepared aluminum foil-lined cookie sheet; spreading evenly and completely over the sheet to about 1/4 inch thickness.  

  4. Sprinkle the top of the hot toffee candy with chocolate chips and let sit for a couple minutes until chocolate is melted. Using a spatula spread chocolate evenly to cover all of the toffee candy. Sprinkle the chopped almonds evenly over the top of the chocolate.

  5. Let stand at room temperature for about an hour or refrigerate until cooled down and hardened. When cool, break or cut the toffee into pieces.

    Almond Roca Candy
  6. Serve immediately or store in air-tight container.

Recipe Notes

* If using unsalted butter, add 1/8 teaspoon salt.

** Use a good-quality chocolate chips for best flavor.

*** Can substitute favorite nuts of your choice.

 

Thermapen Internal Temperature Cooking ChartI get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world.  I only endorse a few products, on my web site, that I like and use regularly.

You can learn more or buy yours at: Super-Fast Thermapen Thermometer.

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Categories:

Chocolate Recipes    Nuts & Seeds    Toffees and Brittles   

Comments and Reviews

One Response to “Almond Roca Candy Recipe”

  1. Eddi Gambotto

    Can I use parchment paper? Worried about sticking to foil. No mention of spraying foil.
    Thank you
    Eddi

    Reply

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