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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Almond Roca Recipe

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This recipe for Almond Roca is from Our Families Cooking with Love, 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:  
2 c sugar
2 c (1 lb) butter
1/3 c water
2 c almonds, sliced
2-8oz Hershey chocolate bars
Directions:
Directions:
Butter a small jelly roll pan well; sprinkle evenly with sliced almonds and set aside. Next break the candy bars into pieces marked on the bar, set aside.

In a copper pan, melt butter over low heat, add sugar and water, mix until sugar is dissolved.

Stir, continuously with a wooden spatula over high heat until you reach a temperature of 276º on the candy thermometer.

Remove from heat and immediately pour over the sliced almonds, spread evenly. Let cool about 3-5 minutes and place chocolate pieces on top of toffee mixture. Let them sit until mostly melted and then spread evenly over the toffee. Cool at room temperature; this helps the chocolate and toffee adhere to each other. Break apart and enjoy.

Note: Watch closely as it can burn easily and don't stir burnt pieces from the bottom of the pan into the toffee.
Personal Notes:
Personal Notes:
This is one of my families favorites for Christmas and everyone loves it.

 

 

 

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