Copycat Almond Roca
This Copycat Almond Roca is so good you may just stop buying it and decide to make it for yourself from now on! With a layer of caramel and almonds topped by semi-sweet and white chocolate, this is always a crowd-pleaser.
Servings: 20 pieces
Calories: 184kcal
Equipment
Ingredients
- ½ cup slivered almonds
- 1 cup butter
- 1 cup white sugar
- 3 tablespoons boiling water
- 2 tablespoons light corn syrup
- ½ cup semisweet chocolate chips
- ½ cup white chocolate chips
Instructions
- Sprinkle almonds on a greased 15-in. x 10-in. x 1-in. baking pan.
- Bake at 300 degrees F for 15 minutes or until toasted and golden brown being careful not to burn them; remove from the oven and set aside.
- In a saucepan over low heat, cook butter and sugar for 5 minutes stirring occasionally.
- Add water and corn syrup and bring to a boil over medium heat; cook, stirring occasionally until a candy thermometer reads 275 degrees F (just before hard-crack stage).
- Quickly evenly pour over the toasted almonds.
- Immediately sprinkle both the chocolate chips on top; let stand for 1-2 minutes or until melted.
- Spread and swirl chocolate over candy.
- Cool completely; break into pieces.
Notes
If you let the sugar-butter mixture get to the "Hard Crack" stage (300 degrees F) your toffee will be overdone and burnt so I take it off at about 275 degrees F.
Nutrition
Serving: 1 | Calories: 184kcal | Carbohydrates: 17g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Cholesterol: 25mg | Sodium: 79mg | Fiber: 1g | Sugar: 17g