First off, Happy Easter! This is one of my favorite holidays because it is a special time to reflect on what our Savior did for all of us and how grateful I am to him for that. It also symbolizes new life and new beginnings which I am so grateful for as well. I hope all of you have a wonderful Easter holiday today.
Today I am sharing with you a recipe given to my by my grandma in one of her amazing cookbooks of recipes she has used since forever. This recipe is particularly special to me because it is my grandpas favorite candy. My grandpa is one of my heroes and someone I look up to so much, and each time I take a bite of an Almond Roca, I am flooded with memories of him.
You won’t believe how easy this candy is to make at home and how close to the real deal it tastes. Basically identical. This recipe makes a lot so it is perfect for gifts or serving a crowd.
The hard caramel crunchy center, coated with creamy milk chocolate and surrounded by little pieces of chopped almonds, this candy really is jam-packed with incredible flavor and texture. If you haven’t tried it yet, I definitely encourage you to! It really is delicious!
- 1½ cups coarsely-chopped almonds
- 16 oz. light brown sugar
- 1 lb. butter
- 24 oz. milk chocoalte chips
- Sprinkle ¾ cup coarsely chopped almonds onto the bottom of an 18x13 inch cookie sheet. Set aside.
- In a 2 qt. sauce pan, combine sugar and butter over medium high heat while stirring frequently for several minutes unit bubbly and thick. Use a candy thermometer and cook until 290 degrees F. Watch carefully after 280 degrees F to prevent it from burning. Once it has reached 290 degrees F, remove from heat.
- Pour candy evenly on top of the almonds in cookie sheet. Let stand for a few minutes.
- Melt chocolate chips in microwave with 1 tsp. shortening or oil to help keep it smooth. Microwave in 30 second increments, stirring between each increment, until completely melted and smooth.
- Cover candy with layer of chocolate and sprinkle remaining almonds evenly over the top of chocolate layer.
- Allow to set up for a few hours. I place mine in the fridge when I need them to cool faster.
- Once completely set up and hardened, break into pieces using a knife.
- This recipe makes about 2 lbs of candy and is great for gifts!