Almond Roca – A Super Simple Holiday Recipe
Believe me, I am one of the worst bakers. My weak point is candy making…I can’t even make caramel without setting off the my apartment’s multiple fire alarms. However, I excel at making this recipe and it tastes just like Heath Bars! It only takes a few ingredients, and you can whip it up while waiting for the pop-up timer to erupt on your turkey.
Before starting, have a greased cookie sheet ready and waiting on the side. This recipe will make 36 candies.
What you will need:
-1 lb. real butter (I use salted butter)
-2 cups sugar
-2 tbsp. light corn syrup (Karo works well)
-6 tbsp. water
-1 cup finely chopped almonds
-1 (11 1/2 oz.) bag of milk chocolate chips
- Over medium heat, melt butter in a large pot.
- Add corn syrup, water and sugar to pot until it changes to the color of a brown paper bag (about 15-20 minutes), stirring constantly with a wooden spoon (mixture will rise and bubble quite a bit).
- Remove from heat and stir in half of the almonds.
- Turn mixture onto a cookie sheet WITH EDGES (very important)!
- While the mixture is cooling, melt the chocolate over low heat, until all the chips are melted.
- Score (shape) the almond butter mixture into the shape you want (I do rectangles).
- Pour the hot, melted chocolate over the almond mixture and spread it evenly.
- Sprinkle with remaining almonds. Allow candy to cool completely and chocolate to harden before breaking apart and serving.
- Note: It’s best to refrigerate the candy over night before breaking into squares (I think this gives them the best texture).
Every time I make this delicious treat, everyone thinks I slaved away in the kitchen for hours to make it. It will be our little secret.