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Copycat Almond Roca™ Candy

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by: The Decorated Cookie
Updated May 24, 2018
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There’s a reason this addictive chocolate, almond and toffee candy has been around for 100+ years!

More About This Recipe

  • The original recipe for this historical candy was introduced by a candy company in 1914 who chose “roca” to describe the rock-like sweet that’s wrapped in gold foil. It’s no surprise that this candy has been around for over a hundred years and has undergone several intrpretations since its introduction, including this version that turns the “roca” into a five-star bark recipe. Like all bark recipes, this recipe can be modified to suit your taste. Instead of almonds, try sprinkling on any one of your favorite chopped nuts. Your results will be just as delicious and highly addictive—guaranteed.

Copycat Almond Roca™ Candy

  • Prep Time 30 min
  • Total 2 hr 30 min
  • Servings 24
  • Ingredients 5
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Ingredients

  • 1 1/4 cups chopped almonds, divided
  • 1 packed cup of light brown sugar
  • 2 sticks (16 tablespoons) butter
  • 2 cups semi sweet, dark or milk chocolate chips
  • 1 teaspoon vegetable shortening

Instructions

  • Step 
    1
    Grease a 9x13-inch baking dish. Sprinkle 3/4 cup chopped almonds on bottom of the pan.
  • Step 
    2
    Combine brown sugar and butter in a saucepan. With a candy thermometer clipped on the pan, heat mixture over medium-high heat, stirring constantly. Use caution and keep stirring, and be careful mixture doesn’t begin to smoke or burn. It should take about five minutes to heat. Watch temperature climb to 290°F. Remove from heat and pour candy mixture over the almonds in the baking dish, using a silicone spatula to scrape all the candy from the pan. While candy sets, melt your chocolate.
  • Step 
    3
    Place chocolate chips and shortening in a microwave-safe bowl. Melt the chocolate in microwave for 90 seconds at 70 percent power. Stir and continue to microwave for 30 second intervals, then 15 second intervals, until fully melted and smooth when stirred well. Pour chocolate over the candy. Grease the back of an off-set spatula or spoon with shortening or butter and use it to smooth the chocolate evenly. Sprinkle remaining almonds over the chocolate.
  • Step 
    4
    Let the candy set 2 hours in the refrigerator, or overnight at room temperature. Cut into 2-inch square pieces. If the candy is refrigerated, let the candy come to room temperature before cutting.

Nutrition

No nutrition information available for this recipe
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