Merry Christmas! I’m sharing my almond roca recipe today so that a couple of people who have asked for it may have it.
1 pound butter
1/4 cup water
2 tablespoons Karo Corn Syrup (3 tablespoons if at higher altitude like here in the Bozeman area)
2 cups white granulated sugar
1 cup semi-sweet chocolate chips
1 cup sliced or slivered almonds
Butter bottom of cookie sheet and sprinkle almonds (I usually break them up a bit). Reserve 1/2 cup for the last step.
Combine the first four ingredients in a large saucepan. Cook over medium heat, stirring constantly until cooked to hard crack stage. 290 degrees on candy thermometer. (If you don’t have one, the hard crack stage can be tested in a small cup of ice and water.) The mixture will become frothy and a nice caramel brown.
Immediately pour over almonds and spread over cookie sheet.
Sprinkle with chocolate chips. spreading with pastry knife. Then sprinkle crushed almonds over the top.
I put mine in the ridge to cool.
Then break it apart and package. This makes about 2 pounds – enough for 7 or so 1/4 pound packages.
I hope you all enjoy this recipe and have a blessed Christmas.