Post by Darlene on Dec 14, 2010 11:24:09 GMT -5
2 Cups whole almonds with skins
1 pound butter or margarine
2 Cups Sugar
1/3 cup water
1 cup semi-sweet chocolate chips
Preheat oven to 275.
Pour almonds on a rimmed sheet and toast in oven for 20 minutes, stirring once after 10 minutes. Remove from oven, let cool, then chop coarsely.
Spread chopped almonds onto a very lightly greased 11 x 16 jelly roll pan and set aside.
In 4 quart heavy saucepan put butter, sugar and water. Medium heat, STIRRING CONSTANTLY, boil until temp reaches 276 degrees (soft crack stage). The mixture will turn a caramel color.
Carefully pour the roca onto the nuts and spread it out evenly (this will fill a 11 x 16 pan). Work quickly, it cools pretty fast. As soon as you have it spread out over the nuts, sprinkle chocolate chips over the top and let them sit a minute to melt then spread it over the surface (you can eyeball the chocolate, use more or less however your heart desires).
Let cool (takes a while for the chocolate to completely set back up) and then break it up.
1 pound butter or margarine
2 Cups Sugar
1/3 cup water
1 cup semi-sweet chocolate chips
Preheat oven to 275.
Pour almonds on a rimmed sheet and toast in oven for 20 minutes, stirring once after 10 minutes. Remove from oven, let cool, then chop coarsely.
Spread chopped almonds onto a very lightly greased 11 x 16 jelly roll pan and set aside.
In 4 quart heavy saucepan put butter, sugar and water. Medium heat, STIRRING CONSTANTLY, boil until temp reaches 276 degrees (soft crack stage). The mixture will turn a caramel color.
Carefully pour the roca onto the nuts and spread it out evenly (this will fill a 11 x 16 pan). Work quickly, it cools pretty fast. As soon as you have it spread out over the nuts, sprinkle chocolate chips over the top and let them sit a minute to melt then spread it over the surface (you can eyeball the chocolate, use more or less however your heart desires).
Let cool (takes a while for the chocolate to completely set back up) and then break it up.