Almond Rocca

  • Share this

Almond Rocca

Serves/Yields: 10
Prep. Time: 15 minutes
Cook Time: 20 minutes
Category: Desserts
Difficulty: Easy
 

Introduction

A great holiday treat.

Ingredients

1 cup sugar

1/4 cup water

1 Tbsp Karo corn syrup

1/2 lb butter (2 sticks - NO substitutes!)

1/2 lb. slivered almonds (2 cups)

1/2 lb. bar of Hershey's dark chocolate (7 oz okay)

Directions

Melt butter with sugar, syrup and water in a pan (such as a large
non-stick frying pan or stir-fry pan) on medium high temperature. Stir
continuously with a wooden spoon. When butter is melted, add the
almonds. When mixture comes to a rolling boil, set your timer for a
minimum of 10 minutes and keep stirring (no more than 15 minutes). The
mixture will thicken and turn darker in color. The almonds will roast.
Keep stirring and cooking until you hear it crackle. If you don't cook
it long enough it will not harden, so keep stirring even if you think
it is beginning to burn and listen for the crackling sound.

When it crackles, pour the mixture out onto a large cookie sheet and
spread it as thin as possible with a fork. While it is still hot, break
up the chocolate into chunks and distribute it over the almond mixture
and let it melt. Spread it evenly on the top.

Let it cool (refrigerate if you want). When cold you can lift the whole thing off the pan and break into small pieces.

Note: You can use other kinds of nuts such as pecans or macadamia and white chocolate.