Buy the 2015 Old Farmer's Almanac!

Almond Roca

Almond Roca
PrintPrintEmailEmail

Rate this Recipe:

Your rating: None Average: 4.5 of 5 (4 votes)

Yield: 2-1/2 pounds

  • 1 pound butter
  • 2-1/2 cups sugar
  • 1 pound whole almonds
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 cup almonds, finely chopped

Line a jelly-roll pan with foil, and grease the foil or spray it with cooking oil. Combine the butter and sugar in a 4-quart saucepan and bring to a boil over medium heat, stirring constantly with a wooden spoon. When the mixture comes to a steady boil, continue cooking for 5 minutes, stirring constantly. Add the whole almonds, then stir and cook at a steady boil until the almonds split, about 5 to 10 minutes. The mixture will be golden tan and smooth. Pour into the prepared jelly-roll pan. Melt the chocolate chips in a double boiler or microwave. After the candy mixture starts to firm up, frost it with a little more than half the melted chocolate. Immediately flip the mixture over onto another piece of heavy-duty greased foil. Frost the other side with the remaining chocolate, then cover with the chopped almonds. Let stand until cold, usually overnight. Break up into small pieces.

Please review this recipe below!

Comments

Review this Recipe

The content of this field is kept private and will not be shown publicly.
By submitting this form, you accept the Mollom privacy policy.

2015 Garden Calendar2015 Weather Watcher's Calendar2015 Recipes Calendar2015 Engagement Calendar 2015 Everyday Calendar2015 Country CalendarNew Year Cross StitchLobster Rope Doormats