Almond Roca

Homemade Almond Roca Recipe This recipe creates a classic, crunchy, and buttery almond roca with a beautiful chocolate coating. Yields: Approximately 2 pounds Prep time: 20 minutes Cook time: 30-40 minutes Ingredients: For the Roca: 1 cup (2 sticks) unsalted butter, cut into cubes 1 cup granulated sugar 1/2 cup light corn syrup 1/4 teaspoon salt 1 cup whole almonds, toasted and coarsely chopped (reserve some for topping) 1 teaspoon vanilla extract For the Chocolate Coating: 12 ounces semi-sweet chocolate, chopped (or chocolate chips) 1 tablespoon shortening (Crisco) or coconut oil Equipment: Heavy-bottomed saucepan (3-4 quart capacity) Candy thermometer (highly recommended) Baking sheet lined with parchment paper Spatula or spoon for stirring Double boiler or microwave-safe bowl for melting chocolate Instructions: 1. Prepare the Baking Sheet: Line a baking sheet with parchment paper. This will make it easier to remove the roca later. 2. Make the Roca: * In the heavy-bottomed saucepan, combine the butter, sugar, corn syrup, and salt. * Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved. * Insert the candy thermometer. Continue to cook, stirring frequently, until the mixture reaches 300°F (149°C) on the candy thermometer (hard crack stage). This will take some time, be patient and keep stirring to prevent burning. Do not leave the mixture unattended. * Once the mixture reaches 300°F, remove it from the heat immediately. * Quickly stir in the toasted almonds and vanilla extract. Be careful, the mixture is very hot! * Pour the hot roca mixture onto the prepared baking sheet. Spread it into a thin, even layer using a spatula. It will harden quickly, so work efficiently. * Sprinkle the reserved toasted almonds over the top while the roca is still warm. 3. Cool the Roca: Let the roca cool completely at room temperature. This will take about 30-60 minutes. Do not refrigerate, as this can make the roca sticky. 4. Make the Chocolate Coating: * While the roca is cooling, prepare the chocolate coating. * In a double boiler (or a microwave-safe bowl placed over a simmering pot of water), melt the chocolate and shortening (or coconut oil), stirring frequently until smooth. If using a microwave, heat in 30-second intervals, stirring after each, until melted and smooth. 5. Coat the Roca: * Once the roca is completely cool and hardened, break it into smaller pieces. * Dip each piece of roca into the melted chocolate, ensuring it is coated on all sides. You can use a fork or tongs to make this easier. * Place the chocolate-covered pieces onto a clean piece of parchment paper to set. 6. Set the Chocolate: Let the chocolate coating set completely at room temperature. This will take about 30-60 minutes. 7. Enjoy! Once the chocolate is set, the almond roca is ready to be enjoyed. Store in an airtight container at room temperature. Tips and Variations: Toasting Almonds: Toast the almonds in a dry skillet over medium heat for a few minutes, or until fragrant and lightly browned. You can also toast them in the oven at 350°F (175°C) for 8-10 minutes. Chocolate Options: You can use milk chocolate, dark chocolate, or even white chocolate for the coating. Nut Variations: You can substitute other nuts for almonds, such as pecans, cashews, or macadamia nuts. Sea Salt: Sprinkle a little sea salt on top of the chocolate coating for a sweet and salty treat. Enjoy your homemade almond roca! Read More

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