Almond Roca

***  Recipe used by Lea Goyne & Nancy Varah given to us by Emma & Don Berdan ***

1 pound butter
1 pound sugar (2 1/2 cups)
1 pound plain whole almonds
1 12 ounce bag of semi-sweet chocolate chips
finally chopped walnuts

Melt the butter (do not use margarine) in deep pan. Add the sugar. Boil on medium high and stir constantly with a wooden sppon. When mixture comes to a good steady boil (about 5 minutes) add the almonds. Keep stirring and let boil 10 to 15 minutes longer at a steady boil. (We have to cook it a lot longer that that on our glass-top stove.) Often the butter separates out. Keep stirring and the butter will re-absorb just before the roca is done. You may (or may not) hear almonds pop. The mixture should be a rich toffee color. Pour into a 13" X 16" flat pan (or cookie sheet) that is well buttered. Pressout quickly to fill the sheet.

Then mel the chocolate chips (or use 1 1/2 pounds of vanilla chocolate) in a double boiler or in a microwave. Spread 1/2 of the chocolate or a little more than half on one side of the candy and cover with finely chopped walnutes. Let set (usually overnight) and break into pieces.

NOTE: Do not double this recipe. If you want more, do a second batch.

How we tell if it's done (listed in order of importance) The butter is fully absorbed and......

1. The mixture apppears to be creamy/glossy; i.e., it no longer loks sugary.

2. The mixture is toffee colored.

3. The almonds pop.

4. Dark brown streaks appear on the bottom of the pan (at this point it's burnt almond and in danger of tasting burnt.

 

Added 01/08/26