This recipe is one that my sweet Grandma Fannye used to make every Christmas. (Learn more about my Grandma Fannye in this post.) I remember her teaching me how to make it when I was in high school and it was always one of my favorite Christmas treats.
In case you didn’t know, almond roca is almonds, butter toffee, and chocolate…aka pure yumminess. This candy recipe is good for beginners because you don’t need a candy thermometer or anything like that. All you really need is patience and the knowledge of what peanut butter looks like (that will make more sense later).
One more note, when making candy, things can get very hot and a sugar burn is no fun, so this is not an activity for kids and adults need to be careful, too!
To make this you’ll need:
- 2 sticks of butter (I used salted butter cream)
- 1 cup white sugar
- 1 tablespoon room temperature water
- 2-3 Hershey bars
- 1 cup sliced almonds
I’m going to take you through all the stages of the toffee because the toffee is the trickiest part of this candy. For this particular batch it took about 20 minutes to get to the correct color and consistency before it was time to pour it over the almonds. Like I said, patience.
At this stage, all the butter is melted and the sugar is starting to fully incorporate. Cookers on your mark, get set, GO!!!
OFFICIAL TIME –> 0:00:
In this next stage, you can see that the mixture is starting to change color and is looking a lot more like toffee as the sugar starts to caramelize. It also starts smelling super delicious. 😉 The candy should be boiling slightly throughout the cooking process, but never get too crazy. You don’t want to burn the sugar, so be sure to keep it at a low enough heat setting (medium on my electric range was perfect).
15:01: We are looking for our toffee to be the color AND consistency of peanut butter (Grandma Fannye’s orders!) and we’re not quite there yet…keep stirring!
The toffee won’t move very much from where you pour it, so make sure to keep it all together. I think my almonds were spread a little too thin because I ended up not covering all of the almonds, but that’s no big deal.
And now for the hardest part of the recipe…waiting. You have to wait for the toffee to cool and the chocolate to set before you can break it all up and taste it. Placing this freshly made deliciousness in the refrigerator will help speed up the setting process…and get you quicker to the eating process.
After a night in the fridge, I took my gusto grip knife to it and kinda let it do its own thing and break up into very organic pieces…it’s a rustic, homemade look.
Now it’s all ready to eat or put into a cute tin for gifting! I think smaller pieces might look cute in clear plastic cups with some cellophane for smaller gifts. This batch makes exactly what you see on the plate above, so if you decide to make this candy to give away, you might want to make a couple batches to make sure there is some left for you to eat!
One bite of this and it makes me remember my grandma, which is always a good thing.
Happy candy making!
If you missed the first three days of Christmas Cookies & Candies here’s some quick links!
- The First Day of Christmas ~ Peanut Butter Blossoms
- The Second Day of Christmas ~ Snowballs
- The Third Day of Christmas ~ Homemade Oreos