Making this recipe always takes me back to my childhood. My friend's mother made this every year for Christmas and my oh my, is it ever yummy! Thanks Mrs. Tacke!
Ingredients:
1 lb real butter
2 cups sugar
2 tablespoons light corn syrup
6 tablespoons water
1 cup finely chopped almonds
1 (11 1/2 ounce) bag milk or semi-sweet chocolate chips
Instructions:
In a large soup pot, melt the butter over medium heat.
While the butter is melting, chop up almonds and brown them lightly in a frying pan.
As soon as the butter is melted, add corn syrup, water and sugar, and cook over medium heat until temperature reaches a hard crack (290 degrees), and becomes the color of a brown paper bag, stirring frequently.
Once the candy reaches this tempurature and color, remove from the heat and mix in all of the chopped, toasted almonds. Leave approximately 1 teaspoon for sprinkling over the top, as well as any flakes that have resulted from chopping. Once the nuts are thorougly mixed in, spread the candy out onto a cookie sheet with edges. Spread it out as thick or as thin as you like, the candy will be good no matter what.
Open the bag of chocolate chips, and with a spoonula, spread them over the top of the still-warm candy until all the candy is colored with cocolate. Sprinkle remaining almonds and flakes over the top and allow candy to cool completely. If covered carefully with hand towels, roca may be placed into the refridgerator to speed cooling. Make sure, though, as it is cooling, that it is not in a very moist spot, or the candy's texture may alter. Once it is cool, you may break it into pieces as small or as large as you like.
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