sarah's easy homemade almond roca

How To Make sarah's easy homemade almond roca

• 1

  Over med heat, melt butter in large sauce pot
• 
  2

  Add corn syrup, water, & sugar to pot and cook until the temp reaches 290 degrees on candy thermometer or until the mixture becomes the color of a brown paper bag (15-20 mins.), stirring constantly with a wooden spoon. (The mixture will rise and bubble quite a bit.)
• 
  3

  Remove pan from the heat and stir in 1/2 of the almonds.
• 
  4

  Turn the mixture onto a greased cookie sheet with edges.
• 5

  While the mixture is cooling melt the chocolate chips over low flame until all the chips are gone and the chocolate is smooth.
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  6

  Score the almond butter mixture while still warm into squares or rectangles.
• 
  7

  Pour melted chocolate mixture over almond mixture and spread evenly.
• 
  8

  Sprinkle with remaining almonds and allow candy to cool completely and and chocolate to harden before breaking apart and serving.
• 9

  Note: Refrigerate overnight after breaking apart. Store in a tightly sealed container.
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