My infamous Almond Rocka

I actually can’t believe I am sharing this recipe. We have made this in our family for as long as I can remember. Even as a little girl, I helped Mum make batches of this Almond Rocka, usually for gifts. Thank you gifts, Housewarming gifts, Hostess gifts and of course Christmas gifts. We have known grown men to consume the entire jar full in one sitting. It’s THAT good.

There isn’t much to it, but it’s very fickle, so it may take your a few batches to perfect. And, even after all these years, there are days when the sugar separates from the butter and it’s ruined. Don’t try and make it on a humid day, just don’t do it to yourself.

So here it is… enjoy!


250g butter
1 cup sugar
1 packet (120-150g) flaked almonds
1 block 70-80% dark chocolate (I use Lindt)

Before you start, this is a recipe you need to get everything prepped and organised as you need to work fast. So have a baking tray lined or even just get two large pieces of baking paper ready on your bench.

On a medium heat, melt the sugar and butter (make sure it’s straight from the fridge) in a saucepan. I prefer to use my heavy based Le Creuset Stir, stir, sir and watch it. It will take a little bit to ‘turn’ but once it does, it happens fast. My Sister and Mum have different methods but as soon as it reaches a light caramel colour I take it off the heat and add in about 1/2 packet of almonds. The oil in the almonds continues to heat the caramel. Keep stirring until it reaches a nice golden caramel.

Then pour the mixture onto the baking paper. Then I put another piece of baking paper on top and roll it out so it’s fairly thin, which I prefer, but you can keep it thicker if you fancy. Then place is the fridge until it’s set.

When it’s all set, melt your dark chocolate and lather onto the rocka, but you have to sprinkle the remainder almond flakes onto it so I like to do it in batches because the chocolate can harden before you have time to add the almonds and then they don’t stick on.

Then put it back in the fridge for around an hour. Once you’re ready, break it up into pieces and store in an airtight container.


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