dessert, EAT, sweet, Uncategorized
Comment 1

Almond Roca

This is my last recipe post of 2013, and most definitely the last recipe of this variety for a while. By “this variety” I mean anything with butter as the main ingredient.  I made this with my mom and sister when I was home for the holidays and couldn’t wait to try it on my own. So when we landed yesterday, I made it again. We were going to someone’s house, so it was a necessity. I promise.

Now, as I sit here I am

1) Sad that there is no more candy left,


2) Thinking about how tight my pants feel after living for a week where almond roca counted as a balanced ‘breakfast’

The holidays are mean. They chew you up and spit you out 10lbs heavier.  This year was just like any other, and just like every New Year’s Eve before it, this one will come with resolutions to move a little more, eat a little less, and choose water over wine just a *little* more often.

But it’s only December 30th. You’ve still got a day and a half of indulgence, so make this.

Right now.

You need:

  • 1/2 Cup Butter
  • 1/2 Cup Sugar
  • 16-20oz Milk or Dark Chocolate
  • 1 Cup Almonds, chopped


I don’t know why I haven’t been making candy forever. It’s so easy. (So easy that my will power voice is a little nervous about my newfound culinary skills.)

To start, chop your almonds. Use a food processor, a blender, a knife – whatever works for you.  You can buy them chopped if you’re a smart time saver. Evidently I am not.

It might have just been an excuse to use the VitaMix. I missed her while I was out west.

Line a pan with 1/2 your nuts, enough to cover the bottom of the pan.


In a small saucepan, place a stick of butter and 1/2 cup sugar. Melt over medium heat, stirring often.  Bring to a low boil (still a low-medium heat) and stir constantly while watching the color and consistency.  The most expert candy makers would scoff at my thermometer and just *know* when it reaches the perfect caramel color. I am not one of those people.  If you’re like me, use a candy thermometer and heat your candy to a hard crack temp of 300 degrees.


Pour your candy over the nuts and gently spread to the edges.


A word of caution: I’m currently nursing 3 different blisters from my candy making adventures. Please, be careful. This stuff is hot. Really, really hot.

Place the chocolate bars on top of the candy. Let them sit there for 5-7 minutes while you go clean up your pots and spoons from the toffee making.


Pro Tip: Trying to break off the candy from the thermometer just leads to a broken thermometer. Run it under hot water and the candy will eventually dissolve. You’re welcome.

After five minutes atop the hot toffee, the chocolate should be melted. Spread it gently in an even layer.


Top with the rest of your nuts and press gently into the chocolate.


Refrigerate for at least 3 hours or freeze for at least 45 minutes. It should be cool and firm all the way thru before you mess with it again.

Loosen the edges of the candy from the pan. It should pop out easily in one piece.


Gently break into various pieces.





This entry was posted in: dessert, EAT, sweet, Uncategorized


Hi, I'm The Ginger! Or Whitney, whichever you prefer. I'm in finance to pay the rent, but someday I'm hoping to find a way to make it through life as a self-taught chef, sundress designer and helicopter dog mom. I love to cook but don't do it enough. I hate to run but keep signing up for races. I'm a foodie with a shameful obsession with McDonald's. My sewing machine and piano are collecting too much dust. I'm trying to fix it one day at a time. Come on in, let's hang out.

1 Comment

  1. Looks great did you like the look of the candy leaving the chocolate off the bottom? Also, share with your readers to stir hot candy with a wooden spoon!


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