1cupsmashed almonds + 1/8 cup for toppingsalted or unsalted
1/2cupsemi-sweet chocolate chipsor dark chocolate
Smash almonds by placing them in a plastic bag and smashing them with a mallet or rolling pin.
Turn cooktop to high (or medium-high if your burner runs hot). Combine butter and sugar in a large saucepan over high heat.
Stir butter and sugar until they come to a boil. Attach a candy thermometer to side of the pan and watch closely.
Continue stirring until temperature reaches 310 degrees, then immediately remove from heat.
Mix 1 cup smashed almonds into saucepan until thoroughly combined.
Pour into an ungreased cookie sheet. Let cool for 5 minutes.
Sprinkle 1/2 cup chocolate chips over top. Let rest until chocolate chips are melted enough to spread over top of the almond Roca.
Dust with 1/8 cup smashed almonds.
Once chocolate has cooled and hardened, break apart with a tip of a knife to desired size.
This recipe makes about 2 lbs of candy and is perfect for gifts!
We like to use salted almonds (because of that salty-sweet thing), but you can use unsalted if you prefer.
Other recipes may call for chopped or blanched almonds. We prefer to smash the almonds because you get a good mixture of larger and smaller pieces for the topping.
We have not used a candy thermometer for years, although it's smart to use one the first several times you make Almond Roca, to make sure you get it just right.
To speed up the cooling process, place the pan of finished candy in the refrigerator.
We love this recipe because it doesn't contain any corn syrup, so tastes rich and natural.
Always look for a dark amber color when cooking the sugar and butter mixture. Expect the mixture to smoke a little bit as it becomes deep in color. That's when you know it is done and ready for the smashed almonds.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.★ Did you make this recipe? Don't forget to give it a star rating below!