Almond Roca

4c sugar

1lb unsalted butter

1 large chocolate bar, grated

8oz grated almonds

 

Before you start cooking (since you won't be able to stop and do this later) mix grated chocolate with grated almonds and spread 1/2 mixture on 2"x whatever cake pan.

 

Heat butter in 2qt non-stick sauce pan.

Add sugar while stirring.

Bring to boil on medium heat and continue to stir constantly.

When bubbles pop and smell like burnt sugar, it's almost time, but not quite.

Continue cooking until mixture looks like a cup of coffee with one tsp of cream. (no kidding, it's the best example)

Pour mixture out in prepared pan.

Immediately sprinkle the rest of the chocolate/nut mix over roca.

Let cool,and break up into chunks.

 

It keeps very well in the freezer in Ziplocks or airtight containers.

 

If it fails to harden, it makes great soft roca for older teeth. It's not an exact science, but once you get the mix right, you'll never miss again!

 

Have fun!!! I usually do 10 batches at a time, and end up with 8 or more that are perfect. Disable your smoke alarms, since you have to burn the sugar to make roca.

 

This is from my Brother-in-law Jeff and he is a great cook.  Thanks Jeff