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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Almond Roca Recipe

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This recipe for Almond Roca is from Our 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 pound salted butter (not margarine)
½ cup water
2 cups white sugar
2 (12 oz) packages milk chocolate chips
1½ cups coarsely chopped almonds
Directions:
Directions:
Sprinkle ¾ cup coarsely chopped almonds onto the bottom of a large cookie sheet (with edges); set aside. In a 2-quart saucepan, combine sugar, butter and water over medium heat, stirring frequently and slowly until mixture reaches 240º on a candy thermometer. Increase heat and cook until candy is brown (amber); do not exceed 290º. Do not whip mixture. Remove from heat and pour candy evenly on top of the almonds in the cookie sheet. Let stand for a few minutes.

While still warm, cover candy with the chocolate chips and spread evenly as chocolate chips melt (or melt chocolate chips first). Sprinkle remaining almonds evenly over the top of the chocolate layer. Refrigerate briefly to harden the chocolate. Using a chef's knife, run around the edge of the pan and cut into squares; gently lift cut squares out of the pan, to prevent separation of the chocolate. If you bust the candy, the chocolate layer may separate. Save any bits & pieces that separate and use for ice cream topping. Makes about 2 pounds of candy.

Tips: if using unsalted butter, add ¼ tsp salt per stick of butter.

 

 

 

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