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Almond Roca Recipe

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This recipe for Almond Roca, by , is from Cookin' with Barb!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Keene
Added: Wednesday, April 29, 2009

Category:
Category:

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)
c. finely chopped blanched almonds, toasted

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 (296 to 300) 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.

 

 

 

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