Almond Roca

Source: Family Recipe

Click here to read about my experience making this recipe for my state meal challenge!

Servings: 12

Total time: 1 hour

INGREDIENTS

• 3/4 cup almonds (divided: 1/2 cup roughly chopped, 1/4 cup finely chopped)
• 1 cup butter
• 1 cup sugar
• 3 Tbs water
• 1 Tbs corn syrup
• 3/4 cup semisweet chocolate chips

DIRECTIONS

• Grease a 9×13 baking sheet and sprinkle the coarsely chopped almonds over it.
• In a saucepan, melt the butter, then add the sugar, water, and corn syrup. Bring to a boil over medium-high heat until it reaches 290 degrees F (soft-crack stage).
• Carefully pour the toffee over the almonds on the baking sheet. Let cool slightly for 2-3 minutes.
• Sprinkle the chocolate chips over the hot toffee. When they melt, spread with a rubber spatula to cover the whole surface, then sprinkle the top with the finely chopped almonds.
• Refrigerate until firm, then break into pieces and enjoy!