At Thanksgiving, my sister-in-law gave us the most addictive Holiday treat . . . Almond Roca. And if David hadn't seen that tin of oh-so-yummy-goodness I would have kept it all to myself. Seriously. I swear.
It didn't take long for us to polish off every morsel. Then. I. Got. Desperate. Let's just say that tin can of English Toffee from Trader Joe's didn't do the trick. I also got lazy because I couldn't even manage to take a picture of my shameful evidence in the kitchen. Google is pretty handy. : )
|Picture from Love from the Oven|
So then I got unlazy, yes unlazy. Got the recipe from my sister-in-law (via brother-in-law) and made my own. And it was so worth it!
Yes, I know these are pecans and not almonds. I goofed while at the store.
It's not easy shopping with a 4 year old and 2 year old. Seriously. Try it. I dare you. ; )
But I promise you, no matter the nut it is tasty!
I'm not sure how much actually made it into the treat boxes.
It's that good!
The perfect holiday indulgence!
Almond Roca Recipe:
2 sticks unsalted butter
1 cup sugar
3 tablespoons water
1 teaspoon light corn syrup
1 cup coarsely chopped toasted almonds (or any other toasted nut of your desire)
8 ounces milk chocolate
Rimmed baking sheet
Melt butter then add the sugar, water and corn syrup. Cook over medium heat and stir.
When the sugar dissolves raise the heat to medium-high and cook until candy thermometer reads 290 F.
Take off the heat and stir in 1/2 of the almonds.
Pour onto lightly greased 9x13 rimmed baking sheet. (I greased my sheet with the butter wrapper)
Wait 2-3 minutes and sprinkle chocolate over the mixture.
Wait 5 minutes and spread chocolate and sprinkle with remaining almonds.
Let cool and break into pieces.
I actually melted my chocolate in a double broiler then poured/spread it over the candy mixture. Either way, just make sure you wait before spreading so the chocolate doesn't mix with the toffee.