Almond Roca

I have loved English Toffee and Almond Roca ever since I can remember. This recipe is amazing. If you're making candy at all for Christmas, you've got to put this on your list. Buttery and crunchy, with a smooth chocolate coating and slivered almonds. You'll love it! Just make sure to have some friends to share it with. Otherwise you may end up eating the entire pan yourself. It's that good! If you're new to candy making, go to Melanie's site for some helpful pictures.

Almond Roca

My Kitchen Cafe

You can leave out the slivered almonds with great results. It makes a delicious toffee instead of a roca. If using unsalted butter, I would add 3/4 teaspoon salt when adding the sugar.

1 cup butter1 cup sugar

2 (3-oz.) packages slivered almonds

1 package chocolate chips

1 (3-oz.) package sliced almonds

Line a 9X13 pan with foil. Melt butter in a saucepan. Add sugar to melted butter and stir over low heat until sugar granules are dissolved (don't rush this step! It takes a good five or six minutes to melt the sugar but you don't want to move on until the sugar is dissolved). Turn the heat up to medium and continue stirring mixture until it turns golden brown. At this time add the slivered almonds.

Continue stirring mixture until it becomes liquefied again and turns caramel colored. If using a candy thermometer, the temperature should be 300 degrees. Immediately take it off the stove and pour the mixture onto your prepared 9X13 pan. It should spread out on its own, but you may need to spread it a little to help it along. Sprinkle the chocolate chips on top and let melt (it helps to put a piece of tin foil loosely on top to keep the heat in and help the chocolate melt).

Once melted, smooth with a spoon. Finally, sprinkle sliced almonds on top. Let cool in fridge. Once hard you should be able to easily pull candy off cookie sheet and crack into pieces. Try not eat it all in one sitting!

Posted by: Sallie