almond roca

How To Make almond roca

• 1

  To toast almonds: spread in thin layer on baking sheet, bake 350* for approx. 6 minutes, flipping them every 2 minutes. After they are cool, chop 2/3 Cup of them in food processor.
• 2

  Melt butter in heavy bottomed sauce pan. Add sugar, stir. Stir in water and corn syrup.
• 3

  To help prevent crystalization, wipe a wetted paper towel around the inside of the saucepan, just above the butter mixture.
• 4

  Cook over medium heat, stirring often, until candy thermometer reads 290*F. Remove from heat. Add vanilla and 1 1/3 cups almonds and stir gently.
• 5

  Pour onto greased 10x15 pan. Cool completely. (I also line the pan with greased parchment)
• 6

  Melt half of the chocolate in a double boiler. Spread over cooled candy. Sprinkle with 1/3 cup of the finely chopped almonds. Let it cool completely and cover with parchment.
• 7

  Flip the candy over. Melt remaining chocolate, spread over candy, sprinkle with remaining chopped almonds.
• 8

  Allow to cool and harden. Break into pieces.
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