Penny Rubin’s Almond Roca

You’ll want to lock yourself in the bathroom and eat this Almond Roca until you feel sick. That’s not wise. You’ll want to do it, anyway, but it helps to know that this candy makes a great gift. 

My dear friend Penny Rubin Fishman gave me this recipe in - yikes! - 1973. Although she died 25 years ago, I think of Penny each time I make this outstanding treat. I hope she knows I’m sharing this recipe with you. I think she’d be delighted! 

Penny Rubin’s Almond Roca:

1-½ c. plus 2 tbsp. (355 mL) whole almonds, toasted (skinned or natural), divided

1 c. (250 mL) butter or brick-style margarine

1-⅓ c. (330 mL) granulated sugar

3 tbsp. (45 mL) cold water

1 tbsp. (15 mL) light corn syrup

6 oz (300 g) pkg. milk chocolate chips

Preheat oven to 400 deg. F. Spread whole almonds over baking sheet, stirring often for 5-to-7 min. until nuts start to brown. Measure 1 c. plus 2 tbsp. (280 mL) whole almonds to equal 1 c. (250 mL) coarsely hand-chopped almonds. Set this cup of almonds aside. Hand-chop remaining almonds to equal ½ c. (125 mL) finely chopped. Divide as two ¼ c. (60 mL) portions of almonds. Set these two portions aside.

Combine butter, sugar, water, and corn syrup in large, heavy-based saucepan over medium heat. Boil, stirring occasionally, about 20 min. (see Note) or until candy thermometer reaches 300 deg. F. Add 1 c. (250 mL) coarsely chopped, toasted almonds to mixture in pot, stirring well to ensure even distribution. Immediately pour onto well-greased baking sheet with sides. Using silicone spatula, spread to desired thickness. Cool to room temperature before refrigerating 30 min. to set.

Melt milk chocolate in double boiler over stove top or in microwave oven (see Index for How to Melt Chocolate). Spread half of warm chocolate over cooled Roca, sprinkling with ¼ c. finely chopped toasted almonds. Refrigerate 30 min. or until chocolate is set and loses its sheen. 

Slip a thin metal spatula between pan and chilled, hardened mixture, freeing Almond Roca from pan. Turn candy over,  repeating with remaining warm chocolate and remaining finely chopped almonds. Refrigerate 30 min. to set chocolate. Break into serving-sized pieces, storing in airtight box in refrigerator. 

Note: The size of your saucepan will determine the exact cooking time of the butter-sugar mixture. In the wide base of the large pot I used, the mixture took slightly less than 10 min. to reach 300 deg. F. - about half the 20 min. Penny’s pot required. It’s essential to keep a close watch on your candy thermometer.

Bring butter-sugar mixture to 300 deg. F. 

Chop portion of toasted almonds fine; some coarse.

Melt milk chocolate in double boiler or microwave.

Coat Almond Roca with chocolate and almonds. 

Refrigerate 30 min. Turn; repeat. Break into pieces.

Have a happy holiday season!