Blanch almonds, toast in oven at 325 degrees, for 10-15 minutes. Melt butter in large saucepan, adding all except almonds and chocolate. Cook and stir over medium heat until a candy thermometer reaches 300 degrees. Remove from heat. Stir in 1 c chopped almonds. Pour in a buttered cookie sheet.
Sprinkle chopped chocolate on top of hot mixture and spread as it melts. Sprinkle with remaining almonds. Let cool and break into pieces. Store tightly covered, and hidden from the roca monsters.
Originally Submitted
8/31/2010
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