Homemade Almond Roca Tips
Why does my almond roca separate?
Whenever you are cooking butter and sugar together for a candy (like this almond roca recipe) and it undergoes any drastic temperature changes, the fat from the butter can separate out—whether the change is hot or cold. While cooking, keep the mixture at a consistent temperature, and stir to distribute the heat evenly. Having a candy thermometer and other candy making tools
will help you as you go. Make sure you also know these common candy making mistakes
so you can avoid them, too!
How do you make this almond roca recipe gluten-free?
Good news: This almond roca recipe is already gluten-free! To be safe, make sure you check the packages for the chocolate chips and white baking chips used in the recipe to make sure they’re labeled gluten-free.
Can you put almond roca in the refrigerator to speed up the cooling process?
You’ll be tempted to speed up the cooling process when you make this delicious treat, but give it some time to cool slightly at room temperature before popping it into the refrigerator to chill completely. Sudden cold can cause the candy to crack, though this certainly won’t affect how yummy it is! It’s also important for the almond roca to cool or chill completely, so it can be broken up easily into pieces. Love the combination of almonds and chocolate? Check out more of our tempting chocolate almond recipes
.—Mark Neufang, Taste of Home Culinary Assistant
2 ounce-weight: 306 calories, 22g fat (12g saturated fat), 42mg cholesterol, 166mg sodium, 29g carbohydrate (22g sugars, 1g fiber), 2g protein.