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Copycat Almond Roca™

  • Prep 30 min
  • Total 2 hr 30 min
  • Servings 24

There’s a reason this addictive chocolate, almond and toffee candy has been around for 100+ years! ...MORE+ LESS-

The Decorated Cookie
September 20, 2016

Ingredients

1 1/4
cups chopped almonds, divided
1
packed cup of light brown sugar
2
sticks (16 tablespoons) butter
2
cups semi sweet, dark or milk chocolate chips
1
teaspoon vegetable shortening

Steps

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  • 1
    Grease a 9x13-inch baking dish. Sprinkle 3/4 cup chopped almonds on bottom of the pan.
  • 2
    Combine brown sugar and butter in a saucepan. With a candy thermometer clipped on the pan, heat mixture over medium-high heat, stirring constantly. Use caution and keep stirring, and be careful mixture doesn’t begin to smoke or burn. It should take about five minutes to heat. Watch temperature climb to 290ºF. Remove from heat and pour candy mixture over the almonds in the baking dish, using a silicone spatula to scrape all the candy from the pan. While candy sets, melt your chocolate.
  • 3
    Place chocolate chips and shortening in a microwave-safe bowl. Melt the chocolate in microwave for 90 seconds at 70 percent power. Stir and continue to microwave for 30 second intervals, then 15 second intervals, until fully melted and smooth when stirred well. Pour chocolate over the candy. Grease the back of an off-set spatula or spoon with shortening or butter and use it to smooth the chocolate evenly. Sprinkle remaining almonds over the chocolate.
  • 4
    Let the candy set 2 hours in the refrigerator, or overnight at room temperature. Cut into 2-inch square pieces. If the candy is refrigerated, let the candy come to room temperature before cutting.
 

Nutrition Information

No nutrition information available for this recipe
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