Almond Roca – Buttercrunch Chocolate Candy


  • 1-1/2 cups chopped toasted almonds, divided
  • 1 cup packed light brown sugar
  • 1 cup (2 sticks) salted butter
  • 10 ounces chocolate chips

Cooking Instructions:

  1. Line an 8×8 baking pan with parchment paper. (Note: The size of your baking pan can vary depending on how thick you want the bars to be).
  2. Sprinkle 3/4 cup almonds evenly over the parchment paper. Set aside.
  3. In a medium saucepan, combine sugar and butter over high heat, stirring frequently. Use a candy thermometer and cook until mixture reaches exactly 290 degrees F. Watch it closely to prevent burning.
  4. Pour candy evenly over almond in the baking pan. Let it sit for 2-3 minutes.
  5. Meanwhile, melt chocolate chips in the microwave in 30 second increments, stirring between each increment, until smooth and melted. Pour chocolate over candy layer; sprinkle remaining almond on top.
  6. Let set for a few hours (or place in fridge to speed process). Once candy is completely hardened, break into chunks with your hands or a knife.
Source: Droolworthy

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