Marbled Almond Roca Recipe
Marbled Almond Roca Recipe photo by Taste of Home
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Marbled Almond Roca Recipe

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My easy recipe is an old favorite that we keep in steady use from mid-November until the New Year. Homemade gifts are still a Christmas tradition at our house.
TOTAL TIME: Prep: 25 min. + cooling Bake: 15 min.
MAKES:12 servings
TOTAL TIME: Prep: 25 min. + cooling Bake: 15 min.
MAKES: 12 servings


  • 1/2 cup slivered almonds
  • 1 cup butter, cubed
  • 1 cup sugar
  • 3 tablespoons boiling water
  • 2 tablespoons light corn syrup
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup white baking chips

Nutritional Facts

2 ounce-weight: 306 calories, 22g fat (12g saturated fat), 42mg cholesterol, 166mg sodium, 29g carbohydrate (22g sugars, 1g fiber), 2g protein.


  1. Sprinkle almonds on a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 300° for 15 minutes or until toasted and golden brown; remove from the oven and set aside.
  2. In a large saucepan over low heat, cook butter and sugar for 5 minutes. Add water and corn syrup. Bring to a boil over medium heat; cook, stirring occasionally, until a candy thermometer reads 300° (hard-crack stage). Quickly pour over almonds. Sprinkle chips on top; let stand for 1-2 minutes or until melted. Spread and swirl chocolate over candy. Cool completely; break into pieces. Yield: 1-1/2 pounds.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Marbled Almond Roca in Country Woman Christmas Annual 1998, p38

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Dejanique User ID: 5743335 32573
Reviewed Jan. 5, 2011

"This dish is devine!!! My cousins girlfriend made it for Christmas, I got the recipe from her and had to try and make it at home."

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