Almond Roca Buttercrunch

By Yankee Magazine

Jan 24 2007


2 pounds, 70 pieces


5 (4-1/2 oz) cans blanched whole almonds (4 1/2 cups), finely chopped
1-3/4 cups sugar
1/3 cup light corn syrup
1/4 cup water
1 cup butter or margarine (2 sticks)
Chocolate glaze (recipe follows)


Preheat oven to 375 degrees. In a jelly roll pan, toast chopped almonds until lightly browned, about 30 minutes, stirring occasionally.

In heavy 2 quart saucepan over medium heat, heat sugar, corn syrup, and water to boiling, stirring constantly.
Stir in butter. Set candy thermometer in place and continue cooking, stirring frequently, until temperature reaches 300F, or hard-crack stage (when small amount of mixture is dropped into very cold water separates into
threads that are brittle), about 20 minutes.

Remove saucepan from heat; stir in 1/ 1/2 cups chopped and toasted almonds. Immediately pour mixture evenly into ungreased jelly roll pan. Cool slightly in pan on wire rack, about 3 minutes.

With knife, cut candy lengthwise into 7 strips, then cut each strip crosswise into 10 pieces. Cool candy completely; remove from pan, then break into squares along cut lines.

Place remaining almonds in pie plate. Line jelly roll pan with waxed paper. Prepare Chocolate Glaze.


3 squares semisweet chocolate
3 squares unsweetened chocolate
6 tbsp. butter
4 1/2 tsp light corn syrup


In 1 qt. saucepan over low heat, melt all ingredients and stir until smooth. Remove saucepan from heat. With wooden spoon, beat mixture until cool but still pourable.

With fork, dip candy pieces, one at a time, into chocolate mixture until coated, scraping any excess chocolate across rim of pan; then coat completely with almonds. Arrange candies, in single layer, on waxed paper lined jelly roll pan; refrigerate 20 to 25 minutes until chocolate is set. Store candy in single layer in tightly covered container to use up within 1 week.