15 July 2011



1 cup sugar
1/4 cup water
1/2 cup slivered almonds
1 Tbsp light corn syrup
1 cup butter
8 oz (1 1/3 cups) semi-sweet chocolate chips
1/4 cup  chopped almonds

Melt the chocolate in a double boiler.  Set aside.  In a heavy saucepan, combine sugar, water, slivered almonds, corn syrup and butter.  Bring mixture to a boil, stirring constantly until it reaches 300 - 310 on a candy thermometer (almonds will look slightly toasted.)   Pour onto a greased baking sheet and quickly spread thin to reach all corners.  Spread the melted chocolate over the roca.  Sprinkle chopped almonds over the top and cool completely.  Refrigerate for at least an hour.  Break into pieces.

Source: Lauren Hampton

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