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Almond Roca – A Super Simple Holiday Recipe

Believe me, I am one of the worst bakers. My weak point is candy making…I can’t even make caramel without setting off the my apartment’s multiple fire alarms. However, I excel at making this recipe and it tastes just like Heath Bars! It only takes a few ingredients, and you can whip it up while waiting for the pop-up timer to erupt on your turkey.


Before starting, have a greased cookie sheet ready and waiting on the side. This recipe will make 36 candies.


What you will need:


-1 lb. real butter (I use salted butter)

-2 cups sugar

-2 tbsp. light corn syrup (Karo works well)

-6 tbsp. water

-1 cup finely chopped almonds

-1 (11 1/2 oz.) bag of milk chocolate chips


To make:


  1. Over medium heat, melt butter in a large pot.
  2. Add corn syrup, water and sugar to pot until it changes to the color of a brown paper bag (about 15-20 minutes), stirring constantly with a wooden spoon (mixture will rise and bubble quite a bit).
  3. Remove from heat and stir in half of the almonds.
  4. Turn mixture onto a cookie sheet WITH EDGES (very important)!
  5. While the mixture is cooling, melt the chocolate over low heat, until all the chips are melted.
  6. Score (shape) the almond butter mixture into the shape you want (I do rectangles).
  7. Pour the hot, melted chocolate over the almond mixture and spread it evenly.
  8. Sprinkle with remaining almonds. Allow candy to cool completely and chocolate to harden before breaking apart and serving.
  9. Note: It’s best to refrigerate the candy over night before breaking into squares (I think this gives them the best texture).


Every time I make this delicious treat, everyone thinks I slaved away in the kitchen for hours to make it. It will be our little secret.


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