A Christmas Gift - the Infamous Benson Family Sinful Almond Roca Recipe




Merry Christmas

As a gift to you for Christmas, I am sharing what I am calling the "Infamous Benson Family Sinful Almond Roca Recipe. Many of you have hopefully enjoyed this sinful delight, if not, I will be providing you with step-by-step instructions on how to make it yourself.

As you will see, this recipe has been passed down from generation to generation --- the way you will see this is by the obviously very used, stained, antique paper, crumbled recipe that you will see.

Honestly, this is the easiest recipe and does not require a candy thermometer. Imagine that!!

Let's get started!!



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Step 1: Ingredients Needed

You will need the following ingredients:

2 cubes of butter
1 Cup of Sugar
1 1/2 teaspoons of water
1 package of sliced Almonds (Tip - you can buy the almonds in the organic bulk area - much cheaper!)
6 ounces of Chocolate Chips - my family likes dark chocolate, but you can use milk chocolate.

Step 2: Preparing the Pan

You use a cookie sheet. I used a dark pan, but you do not have to.

You simply spread a few of your almonds on the pan; this recipe will just do about 3/4 of an 10 " by 18".

You can crumple up the almonds more than I did here, if you want.

Step 3: Combine Ingredients Over High Heat

You use a medium size pan; put the 2 cubes of butter, the 1 cup of sugar and the 1 1/2 teaspoons of water in the pan. It will start to melt altogether.


Step 4: Boiling Stage

At the very moment it starts to bubble, you start timing 5 minutes. In other worDs, when it starts to boil, you start timing the boil for approximately 5 minutes (depending on your stove heat) JUST HOW HOT ARE YOU?


Step 5: Keep Stirring!

Keep stirring! Take a look at the picture, this is what it should be looking like near the end of the process. It looks Carmel-colored.

Step 6: 5 Minutes Should Be Up

At the 5 minute mark or just a little earlier, or when it looks Carmel-colored; you pour it over the almonds in you pan.

BE CAREFUL ( If you are like me, I get burned every time I enter the kitchen to cook) Ha! No Joke!

Step 7: Spread the Chocolate Chips

You can spread out the mixture a little, but you usually don't have to.

NOW, sprinkle the chocolate chips over the HOT mixture. Let it set for about 30 seconds.

See the little brown mark on my finger, that is a burn from trying to make a toasted cheese sandwich using the toaster oven! See See I wasn't lying about the kitchen being a danger zone!!

Step 8: When It Looks Like This

After gently smearing the chocolate chips around, it should look like this.

Step 9: Sprinke the Almonds

Sprinkle the rest of the almonds on the mixture.

Step 10: Refrigerate

Put in the refrigerator until it hardens!

Step 11: Cut UP - Breakup

This is an interesting step. What I do is just stick a knife in it and it will break.

Of course, I do this very carefully considering that I am kitchen challenged.

Step 12: Finished and Sinful!

Here it is -- Finished and Sinful!

See my new coffee table

Merry Christmas!



Step 13: The Recipe - in All It's Splendor

Here is a picture of the recipe.

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    22 Discussions

    Hi there: I am going to try these, but I just wanted to comment that when someone shows you an old recipe that looks like that one, it's been used and loved for a very long time, and should be treasured and passed down to family........I have a few like that, and when I see part of the ingredients on the page, it makes me happy, because it would have come from my grandmother,mother, or one of mine from long ago......I'll let you know how it goes ....thanks!!!!!


    8 years ago on Step 13

    Thanks so much for sharing your family recipe! I will enjoy making this w/ my kids!


    9 years ago on Introduction

    I've never made candy before so I panicked and took it off the heat too soon (the timer went off, and the colour had just started to change). It turned out quite light and separated on the pan, now that it's cool it tastes good. It's really grainy though. Besides leaving it on the heat longer is there anything else that would help with the separating and graininess? I really like how simple this recipe is and would like to get my technique down.

    1 reply

    Reply 9 years ago on Introduction

    Really late reply i know, and im sorry.... to remove some of the grainyness, it is possible to substitute a small amount of sugar with corn syrup, making it so the sugar does not have a suitable invironment to bond to eachother..it should help a bit.


    9 years ago on Introduction

    Darnit this is the second time i have clicked on this insctructable and i have got a trojan, wth?


    9 years ago on Introduction

    Very Very good recipe! I started to get a lil confused when i had an occasional puff of smuch here n there, but it happens so watch out! I cooked mine to a dark amber, and heres a tip for design, sprinkle the bottokm of the pan with almond slivers and then just add chocolate to the top, much much better. Thanks Verla!!!! Have a Merry Christmas and a Happy New Year!!!!

    armored bore

    9 years ago on Introduction

    Looks pretty good, but I was wondering how long it keeps. I'm thinking of making some for Christmas gifts, so it'd be great if I could make it in advance.


    9 years ago on Introduction

    Hi Verla,

    I would like to try this for a cookie exchange this Christmas and was wondering if you can double the recipe, or is it better to make 2 batches? Thanks.

    How much is a cube of butter? I enlarged the picture but can't tell how many ounces a cube is. It sure does look yummy. I would like to try it.

    4 replies
    bubbaflammVerla Benson

    Reply 10 years ago on Introduction

    4 oz is 1/4 pound. it's also 8 tbs if you want to measure it that way. Im sure mean 1/2 lb total for the recipe, but if there's any confusion, a full pound of butter for the recipe could be mildly disasterous.

    Verla Bensonbubbaflamm

    Reply 10 years ago on Introduction

    Hi, Yes there are 4 ounces in 1 cube of butter. The recipe calls for 2 cubes of butter for a total of 8 ounces or 1/2 pound. Hope that helps! Verla

    jeff-oVerla Benson

    Reply 10 years ago on Step 1

    Well no wonder these are so tasty - they're mostly butter and sugar! ;)

    It's a good thing I ask. I was thinking the picture looked like it was 2 ounces. Here in the USA our butter is sold in sticks which are 8 tbs. Its a good thing I didn't try two of them huh! Can't wait to try it....Thank for answering back.


    10 years ago on Introduction

    This stuff is truly addictive! I've been rationing out the samples you sent us, in order to make it last longer, but now I'm just going to finish off what's left, and make a batch of my own! Thanks for sharing this! I'll post a picture of my results when I'm done!

    1 reply
    Verla Bensonjamiebenson

    Reply 10 years ago on Step 13

    Hi, I'm glad you thought the add of the recipe photo. I thought it shows that yes indeed this recipe gets used! Love, Mom