To me, nothing says 'the holidays' like Almond Roca, also known as almond buttercrunch toffee. Almond Roca is a sweet, buttery, crunchy, toffee candy with a chewy, chocolatey, and nutty coating. My aunt brought some of her homemade Almond Roca to our family Christmas Day celebration... and it was so delicious I literally couldn't stop eating it. Knowing I would ask, my aunt had printed a copy of the recipe and had it ready for me... that's one good fellow foodie! Maybe it's too late to make your own Almond Roca for this holiday season... but who says you can't have it anytime of the year!?
Homemade Almond Roca
1 lb. butter (my Aunt says the key is to use GOOD butter, Land 'o' Lakes, etc)
2 cups sugar
1 cup water
1 teaspoon salt
3 cups chopped almonds
1 teaspoon baking soda
6 ounces chocolate chips
Combine butter, sugar, water, and salt in a large saucepan and bring to a boil to 240 degrees (using a candy thermometer).
Add 2 cups almonds. Boil to 290 degrees.
Add baking soda, remove from heat, pour into greased pans.
Spread into 1/4 inch thick layer.
Cover with chocolate chips, spread evenly when chips have melted.
Chop and spread remaining almonds on top of candy. (this is optional)
Once cooled, crack and break candy into small pieces.
Thanks for the recipe Aunt Julie... and for allowing me to share it with our readers! ;)