Almond Roca in the Round



  1. 1 cup butter
  2. 1 12 cups sugar
  3. 12 cup firmly packed light brown sugar
  4. 14 cup water
  5. 2 tablespoons light corn syrup
  6. 1 12 cups toasted sliced almonds, divided
  7. 1 12 cups semisweet chocolate
  8. 1 teaspoon vegetable shortening


  1. Lightly spray 36 mini-muffin cups with nonstick cooking spray; set aside.
  2. In a large saucepan, heat butter over medium heat until butter is melted.
  3. Add sugars, water and corn syrup, stirring to combine well.
  4. Cook, stirring until sugar dissolves.
  5. Raise heat to medium-high.
  6. Bring mixture to a boil.
  7. Cook, stirring constantly with a wooden spoon, until mixture reaches 300 degrees F. on a candy thermometer.
  8. Remove from heat, and stir in 1 cup toasted almonds.
  9. Working quickly, carefully spoon about 1 tablespoon sugar mixture into prepared muffin pans.
  10. In a small bowl, combine chocolate morsels and vegetable shortening.
  11. Microwave on High in 30-second intervals, stirring after each, until melted and smooth (approximately 1-1/2 minutes total.
  12. ).
  13. Spoon about 2 teaspoons chocolate mixture on top of sugar mixture, spreading chocolate to edges of muffin cup.
  14. Sprinkle remaining 1/2 cups almonds on top of chocolate.
  15. Let stand for 1 hour, or until chocolate is set.
  16. NOTE: To make a simplified version of Almond Roca, prepare butter-sugar mixture according to recipe directions, but instead of spooning it into muffin pans, simply spoon onto a sheet of parchment paper or a Silpat.
  17. Spread to 1/4-inch thickness.
  18. Allow to cool completely.
  19. Spread melted chocolate on top of cooled candy.
  20. Sprinkle wih remaining 1/2 cup toasted almonds.
  21. Let stand for an hour or until chocolate is set.
  22. Break into pieces and enjoy!