Almond Roca Recipe
This Copycat Almond Roca Candy is an easy homemade butter toffee covered with smooth chocolate and crunchy almonds. Perfect for holiday gifts, Christmas cookie trays, and special occasions, this classic candy tastes just like the store-bought favorite..
Servings: 8
Calories: 265kcal
Equipment
- 1 baking sheet or cookie sheet with edge
- 1 saucepan
- 1 Skillet
- 1 Microwave Safe bowl
Ingredients
- 1 cup brown sugar
- 1 cup butter
- 3/4 cup sliced almonds
- 1 12 oz package chocolate chips
- 1 tablespoon shortening
Instructions
- Toast almonds in a skillet or oven.
- Sprinkle 1/2 cup of the toasted almonds in a 13" x 9" pan.
- In a medium saucepan, combine butter and sugar over medium heat.
- Cook until mixture reaches 280°F, stirring often.
- Once it reaches 280°, pour sugar caramel mixture over almonds.
- Heat chocolate chips and shortening in a microwave-safe bowl at 30-second intervals until melted. Stir well.
- Pour chocolate over the caramel layer.
- Top with additional almonds and allow to set at least 3-4 hours.
- Once the candy is set, break apart carefully with a butterknife or spatula.
Notes
- Use a candy thermometer for the most accurate results.
- Chop almonds before starting since the candy sets quickly.
- Line your pan with parchment for easy cleanup.
- Allow the candy to cool completely before breaking into pieces
Nutrition
Calories: 265kcal | Carbohydrates: 33g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 39mg | Potassium: 233mg | Fiber: 3g | Sugar: 29g | Vitamin A: 50IU | Calcium: 116mg | Iron: 1mg