How to Make Almond Roca

Almond roca is a bark-type candy with two layers. The first layer is similar to a brittle, with almonds stirred in. The second layer is melted chocolate with more almonds. Almond roca can be made at home on the stove top. It is not difficult or expensive to make, but it does require 20 to 30 minutes of constant stirring on the stove. Homemade almond roca makes a wonderful holiday gift.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Jelly-roll pan
• Aluminum foil
• Butter or cooking spray
• 1 lb. unsalted butter
• 2 cups sugar
• 1/2 cup light corn syrup
• 4 qt. saucepan
• Wooden spoon
• 1 cup whole almonds
• Candy thermometer (optional)
• 1 tsp. pure vanilla extract
• 12 oz. semi-sweet chocolate chips
• Microwave-safe bowl
• Rubber spatula
• 1/2 cup chopped almonds

1. Line a jelly-roll pan with aluminum foil. Be sure the foil covers the bottom and sides of the pan. Grease the foil with butter or spray with cooking spray. Set aside while you prepare the candy.

2. Put the butter, sugar and corn syrup into a 4 qt. saucepan. Insert the candy thermometer if you are using one. Place over medium heat and stir constantly with a wooden spoon. When the mixture boils, continue cooking and stirring for five minutes.

3. Add the whole almonds to the saucepan and continue cooking and stirring constantly until the mixture reaches a temperature of 290 degrees F, another 15 to 20 minutes. If you are not using a candy thermometer, watch for the mixture to turn a golden brown, similar to the color of a brown paper bag.

4. Take the saucepan off the heat and quickly stir in the vanilla extract.

5. Pour the mixture into the prepared pan and use the back of the wooden spoon to spread it into an even layer. Let the mixture cool on the counter for 15 to 20 minutes, until it starts to harden and set up.

6. Put the chocolate chips into the microwave-safe bowl and microwave at 50 percent power for 30 seconds. Stir the melting chocolate. Continue microwaving at 50 percent power in 30-second increments, stirring after each microwave session, until the chocolate is completely melted and smooth.

7. Pour the chocolate over the hardening candy mixture in the pan; use a rubber spatula to smooth the chocolate into an even layer.

8. Sprinkle the melted chocolate with the chopped almonds.

9. Allow the almond roca to completely cool and harden. Turn the candy out of the pan, peel off the foil and break into pieces.

Tips & Warnings

• Unless you are an experienced candy maker, it is best to use a candy thermometer to tell when the bottom layer is done cooking, rather than trying to judge by sight. Let the almond roca cool overnight, to be sure it is completely hardened before breaking it up. You can alter the almond roca by using different kinds of chocolate chips, such as dark chocolate or white chocolate. This recipe would also work with different varieties of nuts, such as pecans or walnuts.
• The hot candy mixture can cause serious burns, so be sure to use a saucepan large enough to prevent boil-overs while cooking and use extra caution when pouring it into the pan. The candy may not harden if it is made in extremely humid conditions.

References

• The Art of Candy Making

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