bubwa posted 12-15-98 5:16 PM
Almond Roca Recipe
1 lb Butter (not marg)
2 Cups granulated sugar
1/4 cup water
2 tbsp corn syrup
1 1/3 cups toasted slivered almonds
4 x 1oz semisweet chocolate baking squares
2/3 cup toasted slivered almonds (topping)
4 x 1oz semisweet chocolate baking squares (for the other side)
Melt butter in heavy saucepan over low heat. Add sugar, stir to disolve.
Stir in water and corn syrup.
Cook over low heat stirring often but gently until candy thermometer
reads
290F or 142C. Takes abut 30 minutes. Remove thermometer and remove from heat.
Add first amount of almonds to mixture and stir. Pour onto greased 10x15
inch jelly roll pan about 1/4 inch deep and cool. Melt first amt of
chocolate squares and cool slightly so it isn't too warm.
Spread over candy and sprinkle with 1/2 of remaining almonds.
Let harden then cover with wax paper. Place another pan over top and
flip the candy over
onto the second pan. Melt remaining chocolate, spread over candy and
sprinkle with remaining almonds.
Allow to harden then break into smallish pieces. Makes 2.5 lbs NOTE:
to toast almonds, spead on baking sheet and bake in 350F over for 5-8 minutes. Stir occassionally during that time.