My Almond Roca Recipe.

I got this recipe from a friend decades ago and have made it every Xmas for maybe 30 years. I altered the original recipe a tiny bit.
  1. Ingredients: 1 Cup Butter; 1-1/2 Cups Sugar; 3 Tsp Water; 3 Tsp Light Karo; 1-1/2 Cups Almonds, devided; 16 Oz Chocolate Chips.
    The almonds are ground and toasted. Figure that part out on your own.
  2. Put he two cubes of butter in a large stockpot, along with the 1-1/2 cups sugar, 3 tablespoons each of water and light Karo syrup.
  3. Put that baby on medium heat and start stirring. Stir constantly. The whole time.
    Medium heat, I tell you, medium! Don't rush this!
  4. Keep stirring.
  5. After a while it'll start bubbling. Keep stirring.
  6. Basically stir forever. After maybe 15 minutes put a candy thermometer in and keep stirring. You have to stir around the thermometer, but you'll figure it out.
  7. Have a cup of very hot water ready. When you remove the candy thermometer, stick it gently into this cup. If you just set it aside, you'll hate yourself later as you're scrubbing it for 10 minutes.
  8. Pretty soon it starts turning brownish. Keep stirring until the thermometer hits exactly 300 degrees, aka Hard Crack Stage.
  9. Key point. When the thermometer hits EXACTLY 300 degrees take it off the heat immediately! I'm a firm believer that you'll flop this if you take it off at 298 or 302. Maybe even 299 or 301. Just a tiny bit off and you're screwed. Candy is temperamental; don't screw around with the temperature.
  10. As soon as you get the thermometer out, dump in 1 cup of the nuts. Stir like mad! You've got maybe 15 seconds before you have to pour and you need those nuts stirred throughout the whole business.
  11. Pour it into a 9X13 on. Mine's a cake pan, but a cookie sheet with a solid lip works just as well.
  12. Try to get it all, but it starts setting up quickly, so don't worry too much about every tiny bit.
  13. Spread it out evenly over the whole pan.
  14. It won't be perfect, but do your best.
  15. That's a pretty decent job.
  16. As soon as you can, fill the stockpot with hot water. It'll save you a lot of scrubbing time later.
  17. Let it cool. Maybe stick it in the fridge for half an hour or so.
  18. Now for the chocolate chips. The recipe I was given called for 12 ounces, devided. I use 16 ounces, devided; 8 ounces now, 8 ounces later.
  19. I melt them in the microwave for one minute. Some of them look shiny and they're clearly not chocolate soup. This is just right.
  20. Start stirring, for maybe a minute.
  21. Pretty soon it's all smooth and just the right consistency.
  22. Spread the melted chocolate as evenly as you can on top of the almond roca. It doesn't have to be perfect.
  23. Don't be a fool. Lick that spatula!!
  24. Sprinkle about 1/4 cup of the toasted, ground almonds on the still melty chocolate and gently press them in with the back of a spoon.
  25. Let it cool again. Maybe stick it back in the fridge a while until the chocolate is hard. Then gently flip it over and repeat those last few steps, so you have chocolate and almonds on both sides. Yum!
  26. Start cutting it into about one inch strips.
  27. It will not be straight cuts. Ever.
  28. Then cut it the other way so you sort of have roughly one inch squares.
  29. I made five batches this year. Most of it fit in these two green containers.
  30. This bowl has pieces that were still big enough to call pieces of candy, but just didn't fit in the containers to go to the pot luck.
  31. This bowl has the crumbs from cutting it all up.
  32. Merry Christmas!