My favorite part of the holidays is definitely baking and candy making! Maybe that is why I always gain 1o pounds…
This almond roca is delicious and if you are new to making candy, this is a good place to start.
1 lb butter (4sticks)
2 cups sugar
2 tablespoons light corn syrup
6 tablespoons water
1 cup finely chopped almonds
1 bag semi sweet chocolate chips (11 1/2oz.)
Sprinkle half of your almonds onto a parchment lined rimmed baking sheet.
Over Medium heat, melt butter in a large pot.
Add corn syrup, water and sugar to pot and cook until temp reaches 290 degrees OR until the mixture becomes the color of a brown paper bag. This takes about 15-20 minutes. stirring constantly with a wooden spoon the mixture with bubble and rise and towards the end will come together a bit
Remove from heat and Stir in 1/2 of the Almonds.
Turn mixture onto a greased cookie sheet. Make sure the sheet has edges to contain the toffee.
Immediately sprinkle the chocolate chips over the butter. As the melt spread the chocolate to cover the toffee.
If you want particular shapes you can score the toffee, otherwise you can just break it apart once it is cool.
Once it had hardened enough to handle I refrigerated mine for a couple of hours to help it cool completely. This isn’t necessary but if you do this just remove it a few hours before serving. Enjoy!