Almond Roca
1 pound butter (NOT margarine)
2 cups sugar
1/4 cup water
2 tablespoons cornstarch
1 1/3 cups toasted slivered almonds
4 ounces semisweet chocolate
2/3 cup toasted slivered almonds (topping)
4 ounces semisweet chocolate (for back side)
Melt butter in heavy saucepan over low heat. Add sugar, stir to
dissolve. Stir in water and corn syrup. Cook over low heat stirring
often but gently until candy thermometer reads 290�F or 142�C. Takes
abut 30 minutes. Remove thermometer and remove from heat. Add first
amount of almonds to mixture and stir. Pour onto greased 10x15 inch
jelly roll pan about 1/4 inch deep and cool. Melt first amount of
chocolate squares and cool slightly so it isn't too warm.
Spread over candy and sprinkle with 1/2 of remaining almonds. Let harden
then cover with wax paper. Place another pan over top and flip the candy
over onto the second pan. Melt remaining chocolate, spread over candy
and sprinkle with remaining almonds. Allow to harden then break into
smallish pieces.
Makes 2.5 lbs.
NOTE: to toast almonds, spread on baking sheet and
bake in 350�F oven for 5-8 minutes. Stir occasionally during that time. |