Almond roca.
Another fine entry into the Christmas candy care package category. Of course, if you wanted to practice making a batch (or twelve) of this fantastic flavor long before Christmas, (just to make sure you have the recipe right, of course. We wouldn’t want to send out bad chocolate of course. Yeah, that’s it.) we promise not to tell.
For those of us with chocolate issues (migraine sufferers unite!), it is, of course, possible to make this without the chocolate. It tastes just as wonderful without chocolate. And if you need a replacement, butterscotch chips in place of the chocolate can do an incredible imitation of bliss…or so we have heard.
Ingredients:
* 1 pound butter
* 2-1/2 cups sugar
* 1 pound whole almonds
* 2 cups (12 ounces) semisweet chocolate chips
* 1 cup almonds, finely chopped
Line a jelly-roll pan with foil, and grease the foil or spray it with cooking oil. Combine the butter and sugar in a 4-quart saucepan and bring to a boil over medium heat, stirring constantly with a wooden spoon.
When the mixture comes to a steady boil, continue cooking for 5 minutes, stirring constantly.
Add the whole almonds, then stir and cook at a steady boil until the almonds split, about 5 to 10 minutes. The mixture will be golden tan and smooth. Pour into the prepared jelly-roll pan.
Melt the chocolate chips in a double boiler or microwave. After the candy mixture starts to firm up, frost it with a little more than half the melted chocolate.
Immediately flip the mixture over onto another piece of heavy-duty greased foil. Frost the other side with the remaining chocolate, then cover with the chopped almonds.
Let stand until cold, usually overnight. Break up into small pieces.
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