Almond Roca is a Mikolich family recipe. And I am going to share it with you. Everyone who has eaten a piece of this buttery, chocoately, almond studded candy instantly loves it. I am not a big fan of nuts in desserts, but I make an exception for almond roca. Because it’s that good! No need to buy almond roca now that you have this recipe (plus this knocks commercially made almond roca out of the park!). And I bet you might just have everything you need to make these right now!
My momma found this recipe for Almond Roca in the Livermore Times newspaper, back in the 1980’s. Mom made the Almond Roca for her coworkers at Wells Fargo Bank, and copied the recipe out on Wells Fargo Bank letterhead, so she could give a copy of the recipe to her friends at work. We don’t have the original copy of the recipe from the newspaper, just the copy my mom made on the bank letterhead. So thank you to whoever came up with with recipe…we have taken the recipe and made it our own family recipe now! And we have been making this Almond Roca ever since mom found the recipe in the newspaper. Almond roca is a staple recipe that gets made at every Annual Family Holiday Bake Day and my daddy is the one who looks forward the most to getting his share of almond roca. My dad doesn’t really like a lot of sweets…he’s particular about desserts like I am. But he LOVES almond roca. So since I tend to always be baking, I usually will whip up a batch of almond roca for dad for Father’s Day and his birthday.
And you know who else loves this almond roca? James. So with his birthday coming up, I knew I had to make a batch for him. James got ripped off of his share of the almond roca we made for the holidays, because we gave all of our goodies away to friends and co-workers. I surprised James with a batch of his own almond roca last week for his birthday, and James loved it!
This recipe goes quick, so you will need to get everything in place before you start, and you will need a candy thermometer. No…candy thermometers are not scary. I use a digital candy thermometer and you just have to really watch the temperature. Going over or under the 300-degree mark will drastically change the outcome of your almond roca. This is one of those recipes that I suggest reading this entire post and the entire recipe, and then following the recipe exactly when you make it. And no multitasking while making this!
Before you start, break your chocolate into pieces, so it will melt easier.
Almond RocaPrint Recipe
- 1 cup sliced, raw almonds, chopped and divided
- 1/2 cup salted butter
- 1 cup light brown sugar, firmly packed
- 1 (7-ounce) milk chocolate bar (I used a giant Hershey's bar), broken into small pieces
Line an 8x8-inch baking dish with foil, and generously butter the bottom of the pan. Add a 1/2 cup of the chopped almonds onto the buttered pan, evenly distributing the almonds across the entire bottom of the pan. Set aside. Break the chocolate up into small pieces. Set aside.
In a medium sized pot, add the butter, and melt the butter completely over medium heat on the stovetop. Add the brown sugar to the butter and stir. Continue to cook the butter and sugar mixture on medium heat, stirring occasionally. Insert a candy thermometer into the mixture. Continue stirring mixture, watching the temperature closely. Once mixture reaches 300-degrees (Fahrenheit), remove immediately from the stovetop and pour evenly over the almonds in the prepared pan.
Use a buttered rubber scraper to evenly spread the sugar mixture into the pan. Quickly add the chocolate pieces to the top of the hot mixture, evenly spreading the chocolate over the top of the mixture. Let the chocolate sit for a minute to start melting, and then gently spread the chocolate as it melts, to evenly coat the top of the roca. You have to work fast as the roca sets quickly and you want the chocolate to adhere to the roca. Add the remaining 1/2 cup of almonds evenly on top.
Let roca cool on the counter. Once cool, set in the refrigerator to cool completely. After roca has completely cooled, use your hands to gently break the roca into desired sized pieces.
Store Almond Roca in an airtight container in the refrigerator. Almond Roca stays fresh for several days.
Bottoms up! Here’s what the bottom of the almond roca looks like:
Who wouldn’t want a whole goodie plate full of this amazing candy?!
Mostly toffee…with just enough chocolate to perfectly balance the almonds out.
Can you see why this is a family favorite?? Sharing this recipe with you really means the world to me, because I hold it dear to my heart. So many memories that go along with this recipe. I hope you try it and it becomes a family favorite at your house too!
PS—I have linked this recipe up at Candy Plan Monday!!! Click HERE to check out all the yummy candy recipes!