This stuff is yummy! It tastes like the inside of a heath bar! The above picture shows two different batches – the darker one got heated a bit longer than the golden one. They are both yummy though! My mom made these to test an Almond Roca recipe for the Just Desserts for Limited Diets e-book. It does contain butter and from my experience, it is better to use butter verses coconut oil. But if you can’t eat butter, coconut oil will work – it just may not be as crunchy.
I do feel I have to say a word or two about heating honey. I believe that eating raw honey is absolutely the best option for everyone. Raw and untreated honey is not only healthy but it also has been used for centuries as a healing remedy for many illnesses. Unfortunately though, when honey is heated to high temperatures (not clear how high), certain chemicals start to form that are not good for you.
However, the reason why I used honey here is because it is one of the only GAPS friendly sweeteners. Also, I believe that candy like this shouldn’t be eaten in handfuls, only a little bit at a time (it is very rich.) I also think that if you make this only once a year for the holidays, it is not going to do that much harm. I think that eating heated honey is better than eating sugar and corn syrup.
These are my thoughts – what do you think about using honey to make candy?
Here’s the recipe:
Sugar-Free Almond Roca Candy
TOTAL TIME: 20-25 MIN.
MAKES 15-20 SERVINGS
1. Butter or oil a cookie sheet first (important.) Cook butter and honey over medium heat to ‘hard crack’ temp (300 degrees F).
2. Add the almonds, stirring over heat for 1 minute. Pour onto buttered cookie sheet. Refrigerate, to cool.
3. Crack, by hitting with the back of a large spoon. Use spatula to remove from sheet, then refrigerate the pieces. Enjoy!
* If you can eat butter, it is best to use it for this recipe. It will work with coconut oil but may be a little more sticky.