How to Make Shelly's Almond Roca
- Put sugar & butter into a NOT nonstick pan on low heat melting the butter. Mix them well and slowly increase the heat to high. Add HALF of the chopped almonds, stirring CONSTANTLY until amber in color and smoking. Pan will be very hot as will toffee so be CAREFUL!!
- Por mixture into foil lined cookie sheet & Freeze.
- Melt chocolate together slowly in double broiler or in microwave stirring constantly to avoid burning. Once Toffee is frozen add half the melted chocolate to the top & refreeze. Turn over and add the remaining chocolate and almonds.
Cool and Break into small pieces.