Almond Rock Candy Recipe

4.5 1 2
Almond Rock Candy Recipe
Almond Rock Candy Recipe photo by Taste of Home
Publisher Photo

Almond Rock Candy Recipe

Read Reviews
4.5 1 2
Publisher Photo
This isn't your ordinary rock candy! The difference lies in the almond extract Nancy Bohlen adds to the mix. "I regularly give batches to our daughter's Sunday school teachers for Christmas," she notes from her home in Brookings, South Dakota.
MAKES:
58 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min. + standing
MAKES:
58 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min. + standing

Ingredients

  • 1-1/2 teaspoons butter (no substitutes)
  • 2 cups sugar
  • 1 cup water
  • 3/4 cup light corn syrup
  • 1 to 1-1/2 teaspoons almond extract
  • 6 drops green or red food coloring

Directions

Butter a baking sheet with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine the sugar, water and corn syrup. bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes. Uncover; cook, without stirring, cover medium-high heat until a candy thermometer reads 310° (hard-crack stage).
Remove from the heat; stir in almond extract and food coloring. Immediately pour onto prepared baking sheet. Quickly spread into a 13-in. x 9-in. rectangle. Using a sharp knife and working quickly, score into 1-in. squares. Recut rectangle along score lines until candy is cut into squares. Let stand at room temperature until dry. Separate into squares, using a knife if necessary, or break into bite-size pieces. Yield: 1 pound.
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 Almond Rock Candy in Country Woman November/December 2001, p40

Nutritional Facts

2 each: 40 calories, 0 fat (0 saturated fat), 0 cholesterol, 6mg sodium, 10g carbohydrate (9g sugars, 0 fiber), 0 protein.

Popular Videos

  • 1-1/2 teaspoons butter (no substitutes)
  • 2 cups sugar
  • 1 cup water
  • 3/4 cup light corn syrup
  • 1 to 1-1/2 teaspoons almond extract
  • 6 drops green or red food coloring
  1. Butter a baking sheet with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine the sugar, water and corn syrup. bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes. Uncover; cook, without stirring, cover medium-high heat until a candy thermometer reads 310° (hard-crack stage).
  2. Remove from the heat; stir in almond extract and food coloring. Immediately pour onto prepared baking sheet. Quickly spread into a 13-in. x 9-in. rectangle. Using a sharp knife and working quickly, score into 1-in. squares. Recut rectangle along score lines until candy is cut into squares. Let stand at room temperature until dry. Separate into squares, using a knife if necessary, or break into bite-size pieces. Yield: 1 pound.
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 Almond Rock Candy in Country Woman November/December 2001, p40

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forAlmond Rock Candy

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
tkarinas User ID: 4389335 129789
Reviewed Nov. 30, 2009

"My family loves candy at Christmas and this recipe is one we will be making many times. It's easy and fun and we do it as a family."

Loading Image