Easy Homemade Almond Roca – a delicious recipe with butter, sugar, light corn syrup, water, almonds, milk chocolate chips. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Over Medium heat, melt butter in a large pot.
2
Add corn syrup, water and sugar to pot and cook until temp reaches 290 degrees OR until the mixture becomes 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).
3
Remove from heat and Stir in 1/2 of the Almonds.
4
Turn mixture onto a greased cookie sheet WITH EDGES!
5
While the mixture is cooling, melt the chocolate over low flame until all the chips are gone, and chocolate is smooth.
6
Score the Almond butter mixture into the shape you desire (I just scored into rectangle shapes).
7
Pour the hot chocolate over the almond mixture and spread evenly.
8
Sprinkle with remaining almonds and allow candy to cool completely and chocolate to harden before breaking apart and serving.
9
Note: I let mine refrigerate over night after breaking the into squares, and they had a better texture this way, we thought.
1550
kcal
Calories
118
g
Fat
125
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 lb real butter, 2 cups sugar, 2 tablespoons light corn syrup, 6 tablespoons water, and more.
Yes, Easy Homemade Almond Roca falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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