Wednesday, December 8, 2010

Almond Roca

And so it begins.
The Christmas season is officially upon us when
I start making Almond Roca.
All the buttery sugary goodness...

...using the heat of the candy to melt the chocolate chips...

...after the chocolate is melted I add the nuts as the final step.

Put it in the fridge and voila, the best food of Christmas.
FYI-this is our family's Almond Roca recipe,
currently my sister uses a different
recipe that uses brown sugar.
I like both as far as flavor,
but this one is second nature to me.
Conservatively, I make 8 to 10 batches a year.
It is an awesome gift.
I have friends in NC that have nicknamed it "Crack Candy"
because once you have it you are hooked.

Almond Roca

2 sticks of salted butter

1 cup + 2 Tbsp white sugar

1 cup slice almonds (

1/2 cup sliced almonds for candy & 1/2 cup for top)

1 bag of semi sweet chocolate chips

Heat butter and sugar in a saucepan for about 5 minutes over medium heat. Add ½ cup almonds and cook, stirring constantly, until mixture begins to turn golden brown. (The mixture will turn golden brown suddenly, be careful!) Do not overcook! Spread mixture into a jelly roll pan. While still hot, spread the chocolate chips over the top, smoothing with a spatula until smooth. Sprinkle with almonds while the chocolate is soft. Place in cool spot or in refrigerator. Break apart after candy has completely cooled.

If you have ever been to Tacoma, Washington you should be familiar
with the Brown and Haley Candy Company.

The original Almond Roca.

1 comment:

Jane said...

this recipe sounds delicious. i think i'll give it a try!