Jean Pare's Almond Roca

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“Store these in a container in a cool place; nicely wrapped, this candy would make a great gift.”
1hr 45mins
1 kilogram

Ingredients Nutrition

  • 1 lb butter, no substitutes
  • 2 cups white sugar
  • 14 cup water
  • 2 tablespoons corn syrup
  • 1 13 cups toasted slivered almonds
  • 4 ounces semisweet baking chocolate (i.e., 4 squares)
  • 23 cup toasted slivered almonds, , finely chopped
  • 4 ounces semisweet baking chocolate (yes, again)


  1. In a heavy saucepan over low heat, melt butter; add sugar and stir to dissolve.
  2. Stir in water and corn syrup and cook, over low heat, stirring often but gently, until candy thermometer reads 290F.
  3. Be patient; this will take 30 to 40 minutes.
  4. Remove from heat and remove thermometer.
  5. Add the first amount of almonds to pan, stir, and pour onto a greased 10x15 jelly roll pan about 1/4-inch deep; let cool.
  6. Melt the first four ounces of chocolate in a saucepan over low heat, stirring often; cool until you can hold your hand on the saucepan but it still feels hot.
  7. Spread melted chocolate over candy.
  8. Sprinkle with half of the remaining almonds.
  9. Wait until chocolate hardens, then cover with waxed paper, place another pan over top, and invert the candy pan; remove top pan (you now have the candy sitting on wax paper on another baking sheet).
  10. Melt the second amount of chocolate in saucepan exactly as above; spread over candy when cool.
  11. Sprinkle with remaining almonds.
  12. Let it harden, then break into pieces.

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