Easy Almond Roca Candy
By Yankee Magazine|Apr 21 2002|
Yield
2-1/2 pounds
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
Instructions
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.
This recipe is a keeper. We made it for friends last Christmas and everyone wanted the recipe. But we misplaced the recipe, remembered it was in Yankee, and were very happy to be reunited with it again.
I don’t cook much and I was able to make this recipe. It tasted great!