Rocky Road’s Robust Cousin: The Ultimate Chopped Almond Rocky Road Candy

There are certain confections that just scream comfort and nostalgia, and for me, Rocky Road candy is one of them. While the classic is wonderful, it’s the addition of chopped almonds that truly elevates this treat into something spectacular. I remember my grandmother making batches of this every holiday season, the scent of melting chocolate filling her cozy kitchen. The way the roasted almonds provided that satisfying crunch against the soft, chewy marshmallows and rich chocolate was pure magic. It was more than just candy; it was a tangible piece of those cherished family gatherings, a sweet reminder of love and tradition. This isn’t just a recipe; it’s an invitation to create your own sweet memories.

Recipe Overview

• Prep Time: 35 minutes
• Cook Time: 20 minutes (for roasting almonds) + 10 minutes (for melting chocolate)
• Total Time: 1 hour and 5 minutes (including cooling and setting)
• Servings: 24
• Yield: 24 pieces
• Dietary Type: Vegetarian

Ingredients

• 2 packages (12 ounces each) guittard chocolate chips (milk chocolate)
• Mini marshmallows, one 16-ounce and one 8-ounce package
• 2 cups almonds (the original recipe suggests this amount, though the writer notes that adding an extra 1/2 cup is welcome for an even nuttier experience)
• 1 tablespoon vegetable oil

Equipment Needed

• Baking sheet
• Parchment paper or aluminum foil
• Large microwave-safe bowl or a double boiler
• Spatula
• 9×13 inch baking pan or similar sized dish

Instructions

Let’s dive into the sweet alchemy of creating this delightful candy. It’s a straightforward process, but attention to detail ensures a superior result.

1. Roast the Almonds: Begin by preheating your oven to 350 degrees Fahrenheit. Spread the 2 cups of almonds in a single layer on a baking sheet. Roast them for 20 minutes. This crucial step awakens the nuts’ natural oils and intensifies their flavor, providing that wonderful depth and crunch that distinguishes this candy. Keep an eye on them as they roast; you want them golden and fragrant, not burnt.
2. Cool and Chop: Once roasted, remove the baking sheet from the oven. Allow the almonds to cool completely on the baking sheet. Once they are cool enough to handle, chop them into your desired size. Some prefer a finer chop for a more integrated crunch, while others like larger pieces for more distinct texture. As the original instructions suggest, feel free to add an extra half cup of almonds if you adore that intense nutty flavor and texture.
3. Melt the Chocolate: In a large, microwave-safe bowl, combine the two 12-ounce packages of guittard chocolate chips with the 1 tablespoon of vegetable oil. The vegetable oil helps to create a smoother, more fluid chocolate that is easier to work with and sets up with a lovely sheen. If you are using a microwave, microwave the chocolate on high power for 2 minutes. Stir the chocolate well with a spatula. Then, continue to cook in 1-minute increments, stirring thoroughly after each interval, until the chocolate is completely smooth and melted. Alternatively, you can use a double boiler over simmering water, stirring constantly until smooth.
4. Combine the Ingredients: Once the chocolate is melted and smooth, it’s time to bring everything together. Add the mini marshmallows to the melted chocolate and stir them in. Next, incorporate the chopped almonds. Continue to stir gently until all the ingredients are blended and evenly distributed throughout the chocolate mixture. You want to ensure there are no pockets of plain marshmallow or nuts; a good, thorough stir is key.
5. Prepare Your Pan: Line a 9×13 inch baking pan (or a pan of similar dimensions) with parchment paper or aluminum foil. This will make it incredibly easy to lift the candy out of the pan for cutting later.
6. Pour and Press: Pour the chocolate, marshmallow, and almond mixture into the prepared pan. Use your spatula to press the mixture evenly into the pan, ensuring a relatively uniform thickness. This step is important for consistent piece sizes when you cut the candy.
7. Chill to Set: Now comes the waiting game. Place the pan in the refrigerator and cool for several hours, or until the candy is completely firm and set. This typically takes at least 2 to 3 hours, but can take longer depending on your refrigerator’s temperature.
8. Cut into Pieces: Once the Rocky Road is fully set, lift it out of the pan using the parchment paper or foil. Place it on a cutting board. Using a sharp knife, cut the candy into your desired pieces. Small squares or rectangles are traditional, but feel free to get creative.

Expert Tips & Tricks

For a truly exceptional Rocky Road, consider these chef-level insights:

• Almond Quality Matters: While any almond will work, opting for high-quality, fresh almonds will make a noticeable difference in the final flavor. If you can find them raw, roasting them yourself allows you to control the exact level of toastiness.
• Chocolate is Key: The choice of chocolate is paramount. Guittard milk chocolate is specified for its excellent melting properties and balanced flavor. If you prefer dark chocolate, ensure it has a similar fat content for smooth melting. A blend of milk and dark chocolate can also yield a complex flavor profile.
• Marshmallow Technique: For a more even distribution and less pulling of the marshmallows, try gently folding them into the chocolate rather than vigorous stirring. If your marshmallows start to melt too much into the chocolate, it’s a sign they’ve been exposed to heat for too long. Work efficiently.
• The Power of the Oil: Don’t skip the vegetable oil! It’s a simple addition that makes a world of difference in achieving a glossy, easy-to-cut candy. If you find your chocolate is still too thick, a tiny bit more oil can help.
• Cutting Made Easy: For the cleanest cuts, let the candy sit at room temperature for about 10-15 minutes before cutting. This slightly softens the chocolate, making it less prone to cracking. You can also warm your knife slightly under hot water and dry it thoroughly before each cut.

Serving & Storage Suggestions

This Chopped Almond Rocky Road is a showstopper on its own, but it also pairs wonderfully with a robust cup of coffee or a glass of red wine. For an elegant presentation, arrange the cut pieces on a festive platter, perhaps dusted with a little cocoa powder or garnished with a few extra whole roasted almonds.

Storage: Store your Rocky Road candy in an airtight container at room temperature for up to 1 week. Avoid storing it in the refrigerator for extended periods, as the marshmallows can become tough and the chocolate can develop a “bloom” (white streaks) due to condensation. If the ambient temperature is very warm, a cool, dark pantry is ideal. For longer storage, you can freeze the candy. Wrap individual pieces tightly in plastic wrap, then place them in a freezer-safe bag or container. It will keep well in the freezer for up to 3 months. Thaw overnight in the refrigerator before enjoying.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	140.8
Calories from Fat		81
Total Fat	9.1 g	13%
Saturated Fat	5.1 g	25%
Cholesterol	0 mg	0%
Sodium	3.1 mg	0%
Total Carbohydrate	17.9 g	5%
Dietary Fiber	1.7 g	6%
Sugars	15.4 g	61%
Protein	1.2 g	2%

Note: Nutritional information is an estimate and can vary based on specific ingredients and brands used.

Variations & Substitutions

While this recipe is phenomenal as is, there’s always room for personal expression:

• Nut Varieties: Not a fan of almonds? Pecans, walnuts, or even hazelnuts would make excellent substitutes. For a different flavor profile, consider adding some toasted shredded coconut or even some mini pretzel pieces for a salty crunch.
• Chocolate Choices: Experiment with different types of chocolate! Dark chocolate, semi-sweet, or even white chocolate can offer a new dimension to the flavor. A swirl of melted white chocolate over the finished product can also add visual appeal.
• Add-ins: Consider adding a handful of dried cherries, cranberries, or even some mini chocolate chips (in addition to the melting chocolate) for extra bursts of flavor and texture. A pinch of sea salt sprinkled over the top before it sets can also enhance the sweetness.

FAQs

Q: Why is my chocolate seized up when I try to melt it?
A: Chocolate can seize if it comes into contact with even a tiny amount of water or steam. Ensure your utensils and bowl are completely dry when melting chocolate, especially if using a double boiler.

Q: Can I use regular-sized marshmallows instead of mini ones?
A: Yes, you can. You’ll want to cut them into smaller pieces for easier mixing and to ensure they melt and distribute evenly within the chocolate.

Q: How do I get my Rocky Road to set faster?
A: While chilling is the best method, ensuring your chocolate is thoroughly melted and smooth will aid in quicker setting. Avoid over-stirring, which can introduce air bubbles that take longer to dissipate.

Q: Is it okay if some marshmallows melt completely into the chocolate?
A: A few marshmallows melting is perfectly fine and will contribute to the smooth, gooey texture. However, you want to retain some of the distinct marshmallow pieces for that classic Rocky Road chew.

Q: What’s the best way to store this candy if I live in a very warm climate?
A: In extremely warm environments, it’s best to store this Rocky Road in the refrigerator. Place it in an airtight container to prevent it from absorbing odors and to minimize condensation.

Final Thoughts

This Chopped Almond Rocky Road Candy is more than just a sweet treat; it’s a testament to how simple ingredients, prepared with a little care and attention, can yield extraordinary results. It’s the perfect confection for gifting, for holiday gatherings, or simply for a moment of indulgent personal pleasure. The delightful crunch of the almonds, the chewy sweetness of the marshmallows, and the rich embrace of the chocolate create a symphony of textures and flavors that will have everyone reaching for just one more piece. I encourage you to give this recipe a try, to savor the process, and to share the delicious fruits of your labor. I’d love to hear about your creations and any personal twists you discover along the way!