- Almond Roca
- 5 (4-1/2 oz) cans blanched whole almonds (4 1/2 cups), finely chopped
- 1-3/4 cups sugar
- 1/3 cup light corn syrup
- 1/4 cup water
- 1 cup butter or margarine (2 sticks)
- Chocolate glaze (recipe follows)
Preheat oven to 375 degrees.
In 15 1/2" by 10 1/2" jelly roll pan, toast chopped almonds until
Lightly browned, about 30 minutes, stirring occasionally.
In heavy 2 quart saucepan over medium heat, heat sugar, corn syrup, and
Water to boiling, stirring constantly.
Stir in butter or margarine.
Set candy thermometer in place and continue cooking, stirring
Frequently, until temperature reaches 300F, or hard-crack stage (when
Small amount of mixture is dropped into very cold water separates into
Threads that are brittle), about 20
Remove saucepan from heat; stir in 1/ 1/2 cups chopped and toasted
Almonds. Immediately pour mixture evenly into ungreased 15 1/2" by 10
1/2" jelly roll pan. Cool slightly in pan on wire rack, about 3 minutes.
With knife, cut candy lengthwise into 7 strips, then cut each strip
Crosswise into 10 pieces.
Cool candy completely; remove from pan, then break into squares along
Place remaining almonds in pie plate.
Line jelly roll pan with waxed paper.
Prepare Chocolate Glaze.
With fork, dip candy pieces, one at a time, into chocolate mixture until
Coated, scraping any excess chocolate across rim of pan; then coat
Completely with almonds.
Arrange candies, in single layer, on waxed paper lined jelly roll pan;
Refrigerate 20 to 25 minutes until chocolate is set.
Store candy in single layer in tightly covered container to use up
Within 1 week. Makes about 2 pounds, 70 pieces.
In 1 qt. Saucepan over low heat, heat 3 squares semisweet chocolate, 3
Squares unsweetened chocolate, 6 tbsp. Butter or margarine (1/2 stick),
And 4 1/2 tsp.. Light corn syrup, until melted and smooth, stirring
Remove saucepan from heat.
With wooden spoon, beat mixture until cool but still pourable.