Almond Roca


1 pound of challenge brand butter
2-1/2 cups sugar
1-1/4 cups whole almonds
2 cups semi-sweet chocolate chips
1 cup walnuts, finely chopped

**** Throughout the recipe you will be constantly stirring with a wooden spoon****

Line cookie sheet with foil and spray with nonstick spray and set aside.

Place butter and sugar in pot use at least a 4 quart stock pot, on medium heat bring to a steady boil. Once boiling continue to cook for 5 minutes.
Add almonds, still constantly stirring until you almonds begin to “pop” about 5-10 minutes. Pour onto prepared cookie sheet and let cool and harden.
Melt chocolate chips, frost top of sheet of roca and dust with almonds.
** break in to pieces and eat, pack in Baggie as a gift, crumble fine for an Ice cream topping……


3 thoughts on “Almond Roca

  1. I make a version of this but I don’t mix the almonds into the toffee. I cook the toffee until it reaches 315 degrees and pour it into a buttered, foil lined, rimmed cookie sheet. After about 5 minutes, I pour 2 cups of chocolate chips over the top of the still hot toffee which melts them quickly, I then spread it evenly over the toffee from edge to edge. While the chocolate is still liquid, I liberally sprinkle with toasted nuts of some kind…..I prefer pecans but most any nuts are delicious!

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