Almond Roca, our New Year’s Eve Tradition!

Almond roca recipeSimplySmartDinnerPlans  subscriber, and long-time friend Mel Zallee makes the best almond roca I’ve ever had, and I’ve been threatening to hover in her kitchen to learn the process for years now.

Well, I finally got my chance when our families spent New Years eve together last year, and even got to snap some pictures of the process (thank God for iPads) while she explained the step-by-step for me.

Almond Roca has always fallen into the “take it or leave it” category for me…until I tried Mel’s.

If, like me, your only experience with this candy is the gold foil candy in the pink can…you haven’t had real almond roca yet.

The stuff is awesome!

Heading back over to the Zallee’s tonight, and there’s rumors of a repeat performance!


Mel’s Amazing Almond Roca

  • 1lb Salted sweet cream butter
  • 2 cups sugar
  • 2 cups sliced almonds
  • Butter for cookie sheet
  • 16oz semi sweet chocolate chips

1. Melt 1 lb of salted sweet cream butter butter in a thick-bottom pan, over low heat. Add 2 cups of sugar, and 2 cups of sliced almonds, then increase to medium heat, stirring continuously, until your candy thermometer reads 300f

Almond roca recipe

3. Pour the mixture into a buttered cookie sheet (with sides) and spread evenly. Be careful, this stuff is unbelievably hot! If there’s excess butter on top, blot it away with a paper towel.

Almond roca recipe

4. Immediately sprinkle 16oz of semi sweet chocolate chips over the hot candy. Wait a minute or two for the chocolate to soften, and then spread it evenly with a rubber spatula.

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Almond roca recipe

Almond roca recipe

5. Sprinkle the chocolate with 1/2 cup of sliced almonds.

Almond roca recipe

6. Refrigerate the roca until the chocolate is set (about 2 hours).

7. Cut into squares with a heavy knife, and serve.

Mel’s Notes:

    • If the butter separates while cooking, lower heat and stir until re-combined and then raise heat again.
    • The butter butter tends to splatter during the stirring, wear eye, hand, and clothing protection.
    • Place a towel under the cookie sheet before pouring in candy. The mixture is hot enough to damage some counter tops.
      • Temps will often plateau between 250 and 275, and then rise rapidly to 300. Watch carefully, and don’t let it get over 300′ or roca will burn.

 

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