Making real food versions of commercial candies and snacks is how I know that I don’t need store-bought products to enjoy myself. To be honest, they don’t even taste to me as good anymore. I suppose that all the artificial sweeteners and chemical substances that are found in most foods nowadays have stopped having any effect on me since I began eating a clean diet. And I hope I never go back.
It’s surprisingly easy to make your own homemade versions of popular products and this almond roca is no exception. Quality grass-fed butter, healthy almonds, honey, and my homemade GAPS-friendly chocolate chips are what make this recipe so good. All candy tastes much better when you know for sure what is in it!
I like to make these almond rocas to serve in a glass bowl as a snack, especially at kids parties. Children eat too many artificial sugars already so I want to do whatever I can to introduce them to what healthy food tastes like. They also are great for putting in gift baskets and other presents. I usually pick a pretty container, put the candies inside and tie the whole thing with a large ribbon. It’s a really inexpensive and not much effort-consuming idea for a gift!
- a large saucepan
- a wooden spoon
- a candy thermometer
- a food processor OR a sharp knife
- a jelly roll pan
- parchment paper
- a glass bowl
- a rubber scraper
- 2 cups (4 sticks) of butter (how to make butter)
- 1 1/3 cup of raw honey
- 2 cups of melted chocolate chips (how to make chocolate chips)
- 1 cup of almonds (how to soak and dehydrate nuts)
- 2 t. of vanilla extract
- optional: more chopped almonds for sprinkling
- Line your jelly roll pan with parchment paper. Set aside for now.
- Chop the almonds into fine pieces using a food processor or a knife.
- Melt the butter in a large saucepan on low heat so that it doesn’t burn.
- Add in the honey and stir with a wooden spoon until fully combined.
- Up the heat and continue to stir the mixture occasionally until it reaches 305 degrees. Use a candy thermometer for this. 305 degrees Fahrenheit is the so-called “hard crack stage” of candy making. If you want your candy to be softer and bendier then you should use 275 degrees, the “soft crack stage”.
- Immediately after reaching 305 degrees, remove the saucepan from heat and stir in the chopped almonds.
- Add in the vanilla extract, stir to combine.
- Spread the mixture over the parchment paper. Leave to cool for at least 45 minutes. Put in the fridge if your kitchen is too warm and the candy won’t harden.
- Set a glass bowl over simmering water in the saucepan. Put the chocolate chips inside the bowl.
- Melt the chocolate chips completely and then pour the liquid chocolate over the chilled almond roca.
- Leave to harden completely either at room temperature or in the fridge.
- Once your almond roca has set, you can now break it up into your desired candy shape.
- Store in an airtight container at room temperature. Again, if it’s too hot in the house you can also store the candy in the fridge but remember to take them out about 30 minutes before serving.