Almond Roca
  • 3 cups sliced almonds, divided
  • 4 sticks unsalted butter
  • 3/4 cup water
  • 1/2 teaspoon salt
  • scant 2 cups granulated sugar (I used 390 grams worth)
  • 2 tablespoons light corn syrup
  • 1 teaspoon baking soda
  • 12 ounces fine quality milk chocolate, chopped
  1. Preheat oven to 350
  2. Evenly spread 1 cup sliced almonds onto a baking sheet and place in the oven for 6-8 minutes until they turn a light brown, stirring occasionally, so they do not burn.
  3. When done, cool and slightly crush the almonds. Set aside remaining almonds for use later on.
  4. Cover a 10X15" pan with foil and set aside.
  5. Place butter, water and salt in a large heavy bottomed saucepan - melt over medium heat.
  6. Stir in sugar and corn syrup.
  7. Attach a candy thermometer inside the pan and leave the heat on medium, bring to a boil without stirring.
  8. When the temperature reaches 240 degrees, stir in the remaining 2 cups almonds.
  9. Keep stirring until the temperature reaches 295 to 300 degrees.
  10. Remove pan from heat and carefully stir in baking soda.
  11. Working quickly, pour mixture into the prepared pan, gently pushing into the corners.
  12. This will begin to set very fast so don't mess around too much.
  13. After a couple minutes, sprinkle chopped chocolate over the top of the candy and let set for 5 minutes.
  14. Using a small off-set spatula, spread the softened chocolate evenly over the top.
  15. Sprinkle with the crushed almonds and let cool at room temperature for about 60 minutes.
  16. Place in the refrigerator and let sit until the chocolate has set.
  17. Break into chunks with a knife or your hands.
  18. Makes about 3 1/2 pounds.