Sunday, November 14, 2010

Almond Roca

Almond Roca
1 lb butter, high quality is better
2 cups white sugar
1 cup milk chocolate chips or chopped milk chocolate
1/2 cup chopped or slivered almonds (or any other nut!)
In a heavy bottomed pot, cook your butter and sugar over medium-high heat, while stirring constantly. The mixture will begin to darken as it cooks, you are looking for a hard crack stage, and a rich light brown butter color. You can test it by dropping a bit of the mixture onto a piece of ice.
Pour onto a silpat, or parchment paper in a baking sheet with a slight lip. This batch will be just the right thickness for a 9"x13" baking sheet.
Let the mixture cool on the counter, dont speed it along in the fridge- let it cool slowly!! When its cool, melt your chocolate gently over low heat and evenly spread over the top of your almond roca, then sprinkle the chopped almonds over the top. Let cool again, and then break into bite size pieces!
optional: add 1/2 cup chopped almonds right into the mix before you pour it out onto your baking sheet
Recipe provided by:
Kristin Brandt
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