Almond Roca

(from Mainergirl’s recipe box)

Do not make on a rainy day, do not double the recipe — make 1 batch at a time. Don’t use fancy chocolate with high cocoa butter content, it will separate when heated.

Prep time: 10 minutes
Cook time: 20 minutes
Serves 15 people

Categories: Candy


  • 1 cup sugar
  • 1/4 cup water
  • 1 tbsp light corn syrup
  • 1/2 lb butter (no substitutions)
  • 1/2 lb slivered almonds (2 cups)
  • 1/2 lb bar of regular Hershey's dark chocolate (7 oz OK)


  1. Melt butter with sugar, syrup and water in a large non-stick frying pan on med to med-high heat. Stir constantly with a wooden spoon. When butter is melted, add almonds.

  2. When mixture comes to a rolling boil, set a timer for a minimum of 10 min (no more than 15) and keep stirring. The mixture will thicken and turn dark, and the nuts will roast. Keep stirring and cooking until you hear it crackle. If you don’t cook it long enough, it won’t harden, so listen for the crackle. Similarly, if you wait too long, it will burn, so look also for a deep amber color (11-12 min of cook time).

  3. When mixture is crackling, pour it out onto a large cookie sheet spread with parchment. Spread it as thin as possible with a fork. While the toffee is still hot, break up the chocolate into chunks and distribute it over the toffee and let it melt. Spread it evenly across the toffee as it melts.

  4. Let it cool to room temperature. When cool, you can lift the whole thing and break it into pieces.

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