Almond Roca is one of my absolute favorites and unless it’s Christmas, the closest I can come to is grabbing a Heath bar at the grocery store checkout to curb my cravings. That is until I tried this yummy, easy recipe:
1/2 cup slivered almonds
1 cup sugar
1 cup butter or margarine
3 tablespoons boiling water
2 tablespoons light corn syrup
1/2 cup semisweet chocolate chips
1/2 cup white baking chips
- Spread almonds on a greased 15-in. x 10-in. x 1-in. baking pan and bake at 300º for 15 minutes or until they are golden brown and toasted. Remove from oven.
- Put butter and sugar in saucepan. Cook over low heat for 5 minutes stirring occasionally.
- Add water and corn syrup and bring mixture to a boil using medium heat. Insert a candy thermometer and cook until it reads 300º (hard crack stage), while stirring occasionally.
- When temperature is reached, pour the mixture over the almonds on the cookie sheet. Sprinkle the chips on top and allow them to melt for 1-2 minutes. Once melted, spread the chocolate over the candy and allow to cool completely. Break into pieces.