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| ALMOND ROCA | |
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1 lb. butter (no substitutes) 1 cup sugar 1 cup brown sugar 6 oz. almonds, coarsely chopped 12 oz. chocolate chips Walnuts, finely chopped (enough for sprinkling) Melt butter over medium heat. Add sugars to melted butter. Stir constantly until mixture reaches hard crack stage. Remove from heat. Immediately add almonds and pour into lipped buttered cookie sheet. Spread 6 ounce chocolate chips on top of mixture with spatula as they melt. Sprinkle with walnuts. Cool in refrigerator. Turn onto waxed paper. Melt remaining chips and pour on 2nd side of the almond roca. Sprinkle with remaining walnuts. When cooled break into chunks. If you don't have a candy thermometer, hard crack stage (300°F to 310°F) is when the syrup separates into threads if a small amount is dropped into very cold water. Threads will be hard and brittle when removed from water. | |
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