Homemade Almond Roca

Here are the ingredients. Pretty basic. 3 bags of milk chocolate chips, 2lbs. (REAL)butter (salted) not margarine, 2 cups of sugar, and a large bag of sliced almonds.

I am making a double batch for Den's work in the pictures, but the numbers I give are for a single batch. The cookie sheet you see in the photo above is a commercial size, but you will use a normal size one for a single batch. Don't forget that candy thermometer. I had to run to the store to replace mine AGAIN.


The first step is to pour a bag and a half of chocolate chips on a cookie sheet with half a bag of almonds. Just like you see above.

Unwrap 2 lbs of butter cubes. That's alot of butter! But oh sooo good in this recipe!

I just thought you should appreciate the amount of wrappers on my counter from the slabs of butter. ;-) (Oh I should mention that I doubled this recipe and yet the amounts I am mentioning are for a single batch.)

Then you add 2 cups of sugar to the pot.

After all the butter is melted with the sugar it looks like a creamy yellow sauce.

Then all you do is stir on med/low until the mixture gets to 300 degrees on the candy thermometer. This takes CONSTANT stirring and some patience.

The color should start to turn more brown as it starts to thicken and carmelize. This is what it looks like at 300 degrees. It also starts to pull away from the sides of the pot.

Then you pour it hot right onto your prepared cookie sheet and smooth the carmely candy out.

After the whole pan is covered you add the other bag and a half of chocolate chips and half a bag of almonds.

Then I smear the whole thing to cover the entire pan. It's ready to go into the refrigerator. I let mine stay in overnight. Then I break it apart and put it into tins for Den to take to work. Or you can just break it into pieces and put into a container for your own family! It's so good! Enjoy!