Made from scratch Almond Roca featuring Pumpkin Spice and everything nice. This fall spin on traditional Roca totally rocks my world!
Hey all! Happy Friday!
Alright, I should have pronounced this week pumpkin week from the start. But just in case you were looking for a non-pumpkin treat today, this recipe can be made two ways.
It is the perfect way to celebrate Friday and is sure to please everyone. Especially those that have a sweet tooth and are looking for something to savor all weekend long ;).
Also, if you’re into Heath bars or homemade candy in general, you’re welcome.
Because this recipe whips up in no time and is easy as can be, it has become one of my favorite things to make. It never ceases to surprise me how easy it is to make something so delicious and utterly scrumptious.
Because of this food blog, I have gained so much knowledge on how to make some of my favorite treats. It’s a terrible thing, and by terrible I mean absolutely wonderful!
The process is really similar to making traditional toffee with a thick chocolate layer, but don’t worry. It’s super simple. All you need is some sugar and butter and you’re good to go, unless you’re like me and can’t get off the pumpkin spice train.
A couple of weeks ago, I made this Pumpkin Spice Syrup, which is pretty much the best thing on top and inside of everything. So I just had to add it to this Roca as well. Pumpkin Spice Syrup and Spice will transform this sweet treat into something you’ve never tasted before. And just in case you’re wondering, you could totally use store-bought pumpkin spice syrup if you’re not up to making your own.
And if you’re going for traditional Almond Roca, just substitute butter for the syrup and leave out the pumpkin spice. This candy is going to blow your mind either way ;).
So I better stop talking now, which means you finally have time to get into the kitchen and start making this!
Have the best weekend, friends!!!
- 1 1/2 cups almonds
- 8 ounces granulated sugar
- 8 ounces brown sugar
- 1 3/4 (3 1/2 sticks) cups unsalted butter
- 1/4 cup pumpkin spice syrup (substitute another 1/4 cup butter for regular Roca)
- 1/2 teaspoon pumpkin pie spice
- 2 cups chocolate, chopped
- 1 tablespoon vegetable or canola oil
- 1. Place almonds into a ziptop bag and in between two towels. Using a rolling pin, crush almonds until no big chunks remain. You can also use a knife and chop the almonds or any other way that works best for you. Spread 3/4 cup of the chopped almonds onto a 11x17-inch baking sheet with sides (l used a jelly roll pan). Set aside.
- 2. To a medium saucepan, add sugars, butter, pumpkin spice syrup, and pumpkin pie spice. Bring to a boil and stirring frequently, heat mixture until sugars are completely melted to a temperature of 290 degrees F. I always use a candy thermometer to make sure I reach the correct temperature and don’t burn the caramel layer. Immediately remove saucepan from the stove and spread in an even layer over the chopped almonds.
- 3. In a microwave-safe bowl, combine chocolate chips and oil. Heat in 30 second increments and stir until chocolate is completely melted. Pour evenly over caramel layer and sprinkle with remaining almonds. Place in the fridge for at least 1 hours or until set before breaking into pieces.
- Roca will keep up to 1 week stored in an airtight container.