Almond Roca Recipe
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Category: |
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Ingredients: |
Ingredients: 1 c butter (not margarine)
1 1/3 c sugar
1 T light corn syrup
3 T. water
1 c. blanched almonds.
12 oz. milk chocolate bar – chopped (can use chocolate chips)
¼ c. finely chopped blanched almonds, toasted
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Directions: |
Directions:Line a 15x10x1” cookie sheet with nonstick foil or regular foil coated with nonstick spray. Melt butter in heavy 3 quart pan. Add sugar, corn syrup and water and cook over medium high heat until hard crack stage (296º to 300º) on candy thermometer. Remove from stove. Add the cup of almonds. Pour onto buttered foil lined cookie sheet and spread mixture to edges of pan. Let stand on a wire rack for 30 minutes. Melt 1/2 chocolate in microwave on high for 45 seconds. Stir to smooth. Spread over top of cooled candy and top with 1/2 of the toasted almonds. Refrigerate until firm. Flip over onto a sheet of waxed paper. Microwave remaining chocolate 45 seconds; stir. Spread over candy. Sprinkle with toasted almonds. Use waxed paper to slide candy back onto the baking sheet. Refrigerate 20 minutes more. Break into pieces. Store airtight at room temperature.º |
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