With Christmas just around the corner, here is a incredibly simple recipe that requires just a few ingredients. I suggest using an inexpensive chocolate such as Hershey's due to it's low cocoa butter content. If you use a premium chocolate with a higher cocoa butter content, you will have to temper the chocolate first.
INGREDIENTS: 1 cup sugar 1/4 cup water 1 tbsp light corn syrup 1/2 lb. butter (2 sticks - no substitutes) 1/2 lb. slivered almonds (2 Cups) 1/2 lb. bar - regular or dark Hershey's Chocolate (7 ounce is okay)
- Melt butter with sugar, syrup and water in a non-stick frying pan using medium to medium-high temperature. Stir continuously with a wooden spoon.
- When butter is melted, add almonds.
- When mixture comes to a rolling boil, set your timer for a minimum of 10 minutes and continue stirring (no more than 15 minutes). The mixture will begin to thicken and turn darker in color.
- Keep stirring and until the mixture begins a crackling sound or turns amber in color (11-12 minutes)
- Pour the mixture onto a large cookie sheet and spread it as thin as possible using a fork.
- While the mixture is still hot, break up the chocolate and spread over the the entire almond mixture.
- Let the Roca cool to room temperature, then break into small pieces.
Almond Roca can be stored in an airtight container for up to 2 weeks, although I'm sure it won't last that long. These decadent, buttery pieces will go a long way and promise to be a hit at your holiday party or as a gift to family and friends.