Almond Roca

Who doesn’t love Almond Roca?! Especially home-made! I had never made it but I knew it was easy. Finally remembered to try it and I am so glad I did.

I kind of reinvented a recipe I found…of course, it is IMPOSSIBLE for me to follow a recipe! HAHA I am truly starting to believe it is some sort of disease!

So this is MY version of the recipe.

Almond Roca

1 Cup Slivered Almonds
1 1/4 cup Sugar (separate)
1 cup butter (for once I recommend salted)
1 TB light corn syrup
1/2 tsp sea salt
1/4 cup water
1 cup sliced almonds
1 cup dark chocolate chips {I splurged and bought organic dark chocolate chips from the bulk section….worth every penny}

In a food processor pulse 1 cup of slivered almonds, 1/4 cup sugar and 1/2 tsp sea salt until crumbly.

In a heavy medium sauce pan bring- 1 cup butter, 1 cup of sugar, 1/4 cup water and 1 TB corn syrup to a boil

Then whisk while bubbling gently over medium heat for about 10 minutes until it becomes thicker and darker (I didn’t take it all the way amber, it was a nice dark tan color)

Then add the 1 cup of sliced almonds.

Spread on a parchment paper lined cookie sheet until it is the thickness you desire.

Immediately add chocolate chips and spread around

Then sprinkle the pulsed almonds on top and let sit until hardened. You can refrigerate it once it’s cooled to quicken the process

Break into pieces and enjoy

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