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Almond Roca Recipe

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This recipe for Almond Roca is from Generations of Recipes: The Clarke Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups mini semi-sweet chocolate chips
1 3/4 cups chopped almonds
1 1/2 cups butter
1 3/4 cups sugar
3 tbsp light cornsyrup
3 tbsp water
Directions:
Directions:
Spread 1 cup of the mini chocolate chips in a buttered 13x9 inch pan; set aside. Spread almonds in a shallow pan; toast at 350 degrees for about 7 minutes or until golden brown. Set aside.

Melt butter in a heavy saucepan; blend in sugar, corn syrup and water. Cook over medium heat, stirring constantly, to hard-crack stage, 300 degrees F. on a candy thermometer - about 20 minutes, (or until syrup, when dropped into very cold water, separates into threads that are hard and brittle). Remove saucepan from heat; stir in 1 1/2 cups of the toasted almonds.
Immediately spread mixture evenly over the mini chocolate chips in prepared pan, being careful not to disturb chips. Sprinkle with remaining 1/4 cup toasted almonds and 1/2 cup mini chocolate chips; score into squares. Cool completely; remove from pan and break into pieces. Store in tightly covered container.

 

 

 

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