A favourite recipe around the Christmas table each year for some TCG staff, this recipe is surprisingly easy and makes the perfect gift.  The hardest part will be trying not to eat it before you gift it!


TCG Recipe of the Month – Amazing Almond Roca


Each Christmas, it can be harder and harder to find the perfect gift or sweet treat to give to friends, family, teachers, and coworkers.  Enter Almond Roca: it travels well, it can be made well in advance of the big day, it can be frozen, and it’s easily giftable.  Plus, it’s highly addictive!  Don’t say we didn’t warn you…


TCG Recipe of the Month - Amazing Almond Roca


This recipe comes from The Best of the Best and More cookbook from the highly-trusted Best of Bridge series, one of our favourite places to go hunting for a good recipe.  We have been making this almond roca for years, and it never fails to impress.


TCG Recipe of the Month - Amazing Almond Roca

Our well-used copy of “The Best of the Best and More” cookbook.


Candy can be finicky, so this is one recipe we don’t like to experiment with.  Even if you have never used a candy thermometer before, you can make this recipe.  Just follow the instructions carefully, and prepare your cookie trays and chocolate in advance of making the candy.  That way when the candy hits the right temperature, you are ready to pour rather than scrambling and burning things (we’ve done that, too!)


And, take note that this recipe does not double well, so don’t try.  Instead, make two separate batches.  One batch is the perfect size to fill one cookie sheet.


We at TCG hope you love this recipe and pass the treats along to your family and friends.  Merry Christmas!

Amazing Almond Roca

TCG Recipe of the Month - Amazing Almond Roca


  • 1 TB corn syrup
  • 1 1/4 cups white sugar
  • 1 cup butter
  • 1/4 cup water
  • 1 1/4 cup toasted slivered almonds
  • 3/4 cup milk chocolate chips


  1. In a large heavy saucepan, gently boil corn syrup, sugar, butter, and water until "hard crack" appears on candy thermometer (300F or 150C).
  2. DO NOT stir. This step can take at least twenty minutes. Be sure to watch the thermometer, as the temperature can rise quickly the closer it gets to the 300F mark.
  3. While the candy is cooking, prepare your chocolate chips and get out a large cookie tray.
  4. When the candy hits 300F, remove from the heat.
  5. Add almonds and stir well.
  6. Spread the candy layer onto an ungreased cookie sheet.
  7. Before it has a chance to cool, sprinkle the chocolate chips over the candy and spread with a spatula as they melt.
  8. Cool in refrigerator or freezer until completely hardened.
  9. Break into bite sized pieces, and enjoy!
  10. **This recipe does not double well!! If you need more, make two separate batches.
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