Heavenly Almond Roca
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- 2 c
- 1/2 c
- 1/2 c
- corn syrup, light
- 1 c
- 1 3/4 c
- sliced almonds
- large chocolate bar ( i prefer hershey but you can use your favorite or chocolate morsels)
1Put all together in heavy dutch oven and cook over medium high heat, stirring constantly. Cook until mixture forms a mass and is caramel colored. Mixture is ready at hard crack stage on a candy thermometer or when a drop of mixture in cup of cool water turns brittle hard.
2Pour onto buttered cookie sheet, spreading evenly.
Break candy bar over top while still very hot so it will melt rapidly and spread around to frost.
Allow to cool completely and then break into pieces.
Store in airtight container.
3I like to sprinkle crushed almonds over the top before chocolate sets up.