Ingredients for Homemade Almond Roca
- 1 cup semi-sweet chocolate chips
- 1 cup whole almonds
- 1/2 cup sweetened shredded coconut
- 1 cup (2 sticks) unsalted butter
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
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How to Make Homemade Almond Roca
- Preheat your oven to 350°F (175°C).
- Chop 1 cup semi-sweet chocolate chips, 1 cup whole almonds, and 1/2 cup sweetened shredded coconut. Combine thoroughly.
- Spread half of the chocolate, almond, and coconut mixture evenly in a greased 9x13 inch baking pan.
- Set aside the remaining half of the mixture.
- In a large, heavy saucepan, combine 1 cup (2 sticks) unsalted butter, 1 cup granulated sugar, and 1/2 cup light corn syrup.
- Cook over medium heat, stirring constantly, until the candy thermometer registers 310°F (154°C). This will take approximately 10-15 minutes. Be diligent in stirring to prevent burning.
- Remove from heat immediately and carefully pour the hot candy mixture evenly over the nut and chocolate mixture in the pan.
- Sprinkle the reserved half of the chocolate, almond, and coconut mixture evenly over the hot candy.
- Let the mixture cool completely at room temperature, then refrigerate for at least 2 hours, or until firm.
- Once firm, remove from the refrigerator and cut into bite-sized pieces.
- Store in an airtight container in the refrigerator for up to one week.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
182g
Fat
86g
Carbs
17g
