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Almond Roca Recipe


I’ve been making almond roca every Christmas since I was a kid.  It’s been a Burke family tradition for as long as I can remember and I’ve been addicted to it for at least that long.  You can take away all the fudge and Chex Mix and I’ll be fine as long as you leave me the roca!

It’s incredibly easy to make, especially once you’ve done it once.  And you will want to do it more than once, because it will disappear quickly.  Trust me.

Almond Roca Recipe

  • 1 lb salted butter  (If you use unsalted, the recipe will not come together properly)
  • 2 cups sugar
  • 1 1/2 cups whole almonds
  • 1 1/2 or 2, twelve-ounce bags semi-sweet chocolate chips
  • 2 cups walnuts, chopped medium-fine

Grease a cookie sheet or jelly roll pan.

Put the sticks of butter and the sugar in a heavy-bottom pan and bring to a boil over medium heat, stirring constantly with a wooden spoon.

When it starts to boil, keep stirring constantly at a boil for five minutes.  Then add the whole almonds.  Continue stirring constantly until the candy reaches hard crack stage (300 – 31o degrees F).  If you don’t have a candy thermometer, you can tell it’s getting close when the mixture starts to turn a carmel color.  I use the cold water method to determine hard crack stage.  I find it’s easier than fiddling with a thermometer.

See this webpage for more instructions on knowing when your candy has reached hard crack stage:  http://www.exploratorium.edu/cooking/candy/sugar-stages.html

As soon as the candy has reached hard crack stage, remove from heat immediately and pour into a greased cookie sheet.  Spread the mixture evenly on the sheet, making sure the almonds are reasonably evenly distributed.

Let the candy cool completely.  Once it is cool, heat the chocolate chips in the microwave or over a double burner until melted.  Pour the chocolate over the candy in as thick a layer as you like and spread it evenly with a spatula.  Chop walnuts and sprinkle them over the chocolate, coating it completely.  Let the candy cool again for a few hours until the chocolate is completely hard.  I usually store it in the fridge.

Turn the cookie sheet over onto a large cutting board and let the candy fall out in one big sheet, chocolate-side down.  If it breaks up, that is fine.  Melt more chocolate chips and spread them on the uncoated side of the candy.  Chop more walnuts and sprinkle them on top of the chocolate.  Allow it to cool completely.

Break the sheet of roca into smaller bite-size pieces.  You might need to hit it with the handle of a wooden spoon to crack it more easily.  Pile the roca on a plate and enjoy!  It should probably be kept refrigerated so it lasts longer.





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