Almond Roca RecipeEvery Christmas I look forward to opening the page in my cookbook to this Almond Roca recipe. I can't really pinpoint what it is that I like so much about this stuff...is it the crunch?...the caramel?...the combination of salty and sweet?
Be patient as you heat your caramel mixture. It will seem slow at first, but then, before you know it, you will have reached the hard crack stage and need to take your pot off the stove. So don't stray far from your pot and check that temperature often!
1T butter Additional materials Candy thermometer In a frying pan, melt 1T of butter. Add in the almonds and rock salt and toast the almonds, keeping a close eye on them so that they don't burn. Sprinkle the toasted almonds evenly onto a rectangular (9" X 13" X 1")baking sheet. For the caramel mixture: Melt the butter and sugar together in a large saucepan over medium heat. Add the water and corn syrup. Stir often until the mixture reaches 300F, or the 'hard crack' stage. As I get closer to the hard crack stage, I usually turn the heat down a bit and stir constantly so that the mixture doesn't burn. Once your mixture reaches 300F, immediately pour it over top of your toasted almonds. Sprinkle on your chocolate chips and let them sit for 1 or 2 minutes until softened. Using a knife or the back of a spoon, swirl the chocolate chips together to create a marbled look. Eat. Enjoy. Die happy. Give it away...if you have to.
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