I’m here today to share THE legendary almond roca recipe. Yes, I know what you are thinking and I firmly stand by the outrageous and dramatic title. It’s appropriately bequeathed – I wouldn’t be exaggerating to say that on more than one occasion there have been requests to overnight this across the country. I also think it’s highly likely that this post serves as the inaugural publication of this recipe on the Internet as the original comes from a much loved family cookbook from 1984, given to my mom by my grandma when my mom and dad were married. This is the cookbook at the helm of both dad’s almond roca and mom’s sugar cookies; just one little cookbook, yet responsible for changing our Christmas food traditions for a lifetime.
The key to this recipe is to stir constantly and manage the heat. If you think it’s getting too hot, pull the pan off the stove for a moment but do not stop stirring!! Don’t feel bad if your first batch doesn’t turn out – it happens to the master sometimes too. Happy Roca making and thanks for letting me share your recipe Dad!
- 2 cups butter
- 2 cups sugar
- 1/2 to 3/4 cup chopped almonds
- 6 oz dark chocolate chips
- 6 oz semi-sweet chocolate chips
- 1/2 cup walnuts, finely chopped
- Using a large sauce pan, melt butter over high heat. Be sure to stir constantly!!
- Add sugar, stirring until it foams up well.
- Continue cooking over high heat, adding almonds and continuing to stir, stir, stir.
- Continue to cook until mixture is color of mahogany and all sugar is melted. Take off the heat for a moment at any time if you feel like the mixture is burning or starts to smoke.
- Stir as you remove from heat premaritally and pour quickly into your biggest flat pan with sides, tilting to spread evenly.
- After 5 minutes, pour on chocolate chips; when they have melted a bit spread them over top with a rubber scraper.
- Scatter walnuts on top.
- Cool until the chocolate is dull in texture (at least 3 hours) and break into pieces.