This is a super easy and delicious recipe for fool proof Almond Roca "style" candy
It has just 6 ingredients and takes about 15 minutes to make
The main thing to remember when making candy is it all happens pretty quickly and you need to have all of your ingredients measured and near your stove before you begin
You may want to purchase a candy thermometer if you are nervous about temperature control... or you can live dangerously like I do...and just wing it and hope for the best!
I have made some mistakes with this candy by over cooking it but
I just dump it out and start over
So here is what you need:
1 Cup Butter
1 Cup Sugar
2 Tbl Water
1 Tbl Light Corn Syrup
1 Cup Chopped Almonds
4-6 Regular Sized Hershey Bars
In a large heavy sauce pan melt the butter over medium heat
* a note on butter...use good quality unsalted butter. Lesser quality butter tends to have more water and it can affect the density of the finished candy
When the butter has melted,
add the sugar and heat to a boil, stirring constantly
* a note on stirring....use a wooden spoon and stir stir stir...
never let the sugar mixture sit or it will burn
When the sugar comes to a rolling boil
it will have large bubbles
Add the corn syrup and the water...and keep stirring
You are still working over medium to medium high heat and now you will start to see some color and the sugar mixture will start to thicken...but just keep stirring!
After 10 to 15 minutes your candy will start to really thicken and will be a rich golden brown color. If you are using a candy thermometer it will read 290 degrees or "hard crack"
Working really quickly
pour you candy mixture into a sheet pan
This mixture is really hot
so be super careful not to splash any...it really hurts...!
While my empty sauce pan is still hot
I set it in the sink and fill with hot water for easy clean up
You are now ready to add the chocolate and the nuts
After years of making this
my family really loves the darker more bittersweet chocolate
but you can use any chocolate that you like
I also like the nuts really roughly chopped...not too fine...I use a food processor
but a knife will do the trick here too
Break up the candy bar
and gently set over the still very hot caramel mixture
You can see the chocolate start to melt
Using an offset spatula
gently smooth the candy bar chocolate
over the caramel candy surface
And finally top with the chopped almonds
Set your candy on a cooling rack or hot pad and allow to cool
When the candy has cooled
let it get really hard and cold
by refrigerating for another an hour
Break the cold Almond Roca into large chunks
with a chefs knife
I put mine in zip lock bags, refrigerate some
and freeze the rest
Trust me on this one...it wont last long!
This is a wonderful dessert treat with coffee
and I confess I have eaten it for breakfast!
And It is a perfect compliment with a glass of bubbly
to ring in the New Year
Happy New Year Everyone
Wishing you all good things in 2013
Cheers
