ALMOND ROCA

Believe it or not, my girls favorite candy is almond roca. Last year for christmas, it was almost like a dare, she told me that i couldn't make almond roca for her. I laughed and said that I could and it became this full on battle of whether or not i could actually conquor the technique of crackling the butter sugar mixture. ''we will see'' she said. haha! Boy o' Boy, did i prove her wrong on Christmas Eve, when there on the counter set a pan full of Almond Roca candy, .. That I made. I will just tell you, between her and her mom, the candy was gone in about an hour.
The only thing I found a little difficult was hearing the crackling over the bowling. I just went with the color method, when you are boiling your sugar mixture after you add your almonds, make sure the color of the mixture is about the color of honey. It will get kinda foamy looking which is okay, thats where we want it! :) And WOODEN SPOONS, when you make candy always use wooden spoons!

Enjoy!

ingredients:

• 1 lb real butter
• 2 cups sugar
• 2 tablespoons light corn syrup
• 6 tablespoons water
• 1 cup finely chopped almonds
• 1 (11 1/2 ounce) bag milk chocolate chips

directions:

1 Over Medium heat, melt butter in a large pot.

2 Add corn syrup, water and sugar to pot and cook until temp reaches 290 degrees OR until the mixture becomes the color of a brown paper bag (about 15-20 minutes) stirring constantly with a wooden spoon (mixture will rise and bubble quite a bit).

3 Remove from heat and Stir in 1/2 of the Almonds.

4 Turn mixture onto a greased cookie sheet WITH EDGES!

5 While the mixture is cooling, melt the chocolate over low flame until all the chips are gone, and chocolate is smooth.

6 Score the Almond butter mixture into the shape you desire (I just scored into rectangle shapes).

7 Pour the hot chocolate over the almond mixture and spread evenly.

8 Sprinkle with remaining almonds and allow candy to cool completely and chocolate to harden before breaking apart and serving.

Note: I let mine refrigerate over night after breaking the into squares, and they had a better texture this way, we thought.