I love exploring new recipes in my kitchen. Mixing granulated sugar, light corn syrup, and a splash of water with unsalted butter and heavy cream always intrigues me. In my Homemade Almond Roca Recipe, the freshly roasted almonds and vanilla extract blend perfectly with a dash of salt to create a captivating treat.

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I always get excited about trying new desserts and this is easily one of my favorites ever because it takes the classic Almond Roca recipe to another level. I discovered this recipe on RecipeGirl.com and its a find that I couldnt wait to share.

Using 2 cups granulated sugar along with 1/2 cup light corn syrup and 1/2 cup water creates a mixture that later meets 1 cup unsalted butter cut into small pieces and 1/2 cup heavy cream making this candy irresistable. Then, the 1 cup chopped roasted almonds, a splash of vanilla extract and a pinch of salt brings it all together in a way that reminds me of those fun experiments with candied almonds and other easy candy recipes.

Its not overly complicated and gives off a vibe similar to the homemade almond roca treat that you might enjoy at a Christmas party or as a unique dessert Oreo twist.

Why I Like this Recipe

I really love this Almond Roca recipe for several reasons. First, the mix of flavors is just amazing. The rich, buttery caramel paired with the crunch of roasted almonds gives me a perfect balance of creamy and nutty that satisfies my sweet tooth without being too overwhelming.

Another thing is that making it feels like a fun little challenge. I have to be careful watching the caramel turn a deep amber color and stirring in the butter and cream at just the right moment. Even though I sometimes mess up the timing, each try makes me feel more accomplished and like I’m really improving in the kitchen.

I also enjoy that this recipe allows me to experiment a bit in the kitchen. It feels like I am doing a cool science project as I monitor the bubbling mixture and adjust the heat. This makes the whole process exciting, even when I’m not 100 percent sure if I got it right the first time.

Lastly, it makes me super proud to share something homemade that tastes as good as it looks. When I break the cooled caramel into pieces and see my family and friends enjoying it, it really brings me joy knowing I created something special from scratch.

Ingredients

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Granulated sugar provides the main carbohydrate boost and makes the candy really sweet.
Light corn syrup helps bind the ingredients together and gives a smoother texture.
Unsalted butter adds a rich flavor and creamy feel to the overall treat.
Heavy cream makes the mix extra silky and adds a bit of decadence.
Chopped roasted almonds offer crunch and a savoury protein punch to balance the sugar.

Ingredient Quantities

2 cups granulated sugar

1/2 cup light corn syrup

1/2 cup water

1 cup unsalted butter, cut into small pieces

1/2 cup heavy cream

1 cup chopped roasted almonds

1 teaspoon vanilla extract

1/8 teaspoon salt

How to Make this

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1. In a heavy bottom pot, combine 2 cups granulated sugar, 1/2 cup light corn syrup, and 1/2 cup water over medium heat. Stir it gently until the sugar dissolves completely.

2. Bring the mix to a boil then let it cook without stirring until it reaches a deep amber color or about 300°F on a candy thermometer. Keep a close watch and dont let it burn.

3. Once it hits the right temperature, carefully remove the pot off the heat and add 1 cup unsalted butter pieces and 1/2 cup heavy cream. The mixture will bubble vigorously so be careful.

4. Stir the mixture constantly till the butter is fully melted and the cream is smoothly blended into the syrup.

5. Mix in 1 cup chopped roasted almonds, making sure they are evenly distributed through the caramel.

6. Immediately add 1 teaspoon vanilla extract and 1/8 teaspoon salt then stir well to combine all the flavors.

7. Pour the hot mixture onto a parchment-lined baking sheet, spreading it out evenly with a spatula.

8. Allow the mixture to cool completely at room temperature then break it into pieces and enjoy your amazing Almond Roca.

Equipment Needed

1. Heavy-bottom pot
2. Candy thermometer
3. Wooden spoon or heat-resistant spatula
4. Measuring cups and measuring spoons
5. Baking sheet
6. Parchment paper
7. Knife and cutting board (for chopping and prepping ingredients)

FAQ

Q: Can I prepare the Almond Roca in advance?

A: Yeah, you can make it ahead of time. Just store it in an airtight container at room temp and it should be good for about 2 weeks.

Q: Can I use salted butter instead of unsalted?

A: You really should use unsalted butter cause thats what the recipe asks for. If you really need to use salted, try reducing the added salt a little.

Q: What can i substitute for heavy cream if im in a pinch?

A: If you dont have heavy cream, you can mix whole milk with a bit of melted butter. Just be careful cause the texture might change a bit.

Q: Why did my Almond Roca turn out runny sometimes?

A: It might be because the cooking temp was off. Make sure you follow the recipe exactly and use a candy thermometer to keep the temperature in check.

Q: Can I add other nuts or flavorings to this recipe?

A: Sure, feel free to experiment. But keep in mind that change the nut or add something extra might affect the final texture and flavor.

The Best Almond Roca Recipe Substitutions and Variations

You can try using light brown sugar instead of granulated sugar. It gives a richer, caramel-like flavor.
If you don’t have light corn syrup, a little bit of honey or maple syrup works fine. It may change the taste a bit but can add a unique twist.
Using salted butter instead of unsalted is ok, just reduce the extra salt in the recipe.
Heavy cream can be replaced with a mix of half-and-half and melted butter if you cant find the cream.
If you’re not a fan of almonds, chopped walnuts or pecans are a great alternative that still adds a nice crunch.

Pro Tips

1. Keep a close eye on the temperature when the sugar mix is boiling cuz if it goes over 300°F or gets too dark it could ruin the flavor, so a candy thermometer really helps.
2. Make sure your butter and cream are at room temperature before you add ’em; this way they mix in smoother without causing too much of a bubble explosion.
3. When you stir in the almonds, do it gently and evenly so the nuts are spread out nicely – you dont wanna end up with a clumpy mess.
4. Spread the hot caramel evenly on your parchment paper as soon as you get it out of the pot, which gives it a more even cooling and makes breakin it into pieces easier.

The Best Almond Roca Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

250

kcal

Equipment: 1. Heavy-bottom pot
2. Candy thermometer
3. Wooden spoon or heat-resistant spatula
4. Measuring cups and measuring spoons
5. Baking sheet
6. Parchment paper
7. Knife and cutting board (for chopping and prepping ingredients)

Ingredients

2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup water
1 cup unsalted butter, cut into small pieces
1/2 cup heavy cream
1 cup chopped roasted almonds
1 teaspoon vanilla extract
1/8 teaspoon salt

Directions

In a heavy bottom pot, combine 2 cups granulated sugar, 1/2 cup light corn syrup, and 1/2 cup water over medium heat. Stir it gently until the sugar dissolves completely.
Bring the mix to a boil then let it cook without stirring until it reaches a deep amber color or about 300°F on a candy thermometer. Keep a close watch and dont let it burn.
Once it hits the right temperature, carefully remove the pot off the heat and add 1 cup unsalted butter pieces and 1/2 cup heavy cream. The mixture will bubble vigorously so be careful.
Stir the mixture constantly till the butter is fully melted and the cream is smoothly blended into the syrup.
Mix in 1 cup chopped roasted almonds, making sure they are evenly distributed through the caramel.
Immediately add 1 teaspoon vanilla extract and 1/8 teaspoon salt then stir well to combine all the flavors.
Pour the hot mixture onto a parchment-lined baking sheet, spreading it out evenly with a spatula.
Allow the mixture to cool completely at room temperature then break it into pieces and enjoy your amazing Almond Roca.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.