Almond Roca is one of our Christmas traditions. Originally introduced to us by my Aunt Lee Ann Sewell, both sides of my family have fallen in love with this delicious candy. It’s Papa’s favorite.
2 sticks butter minus 2 T.
3 T. water
1 C. sugar
1 (6 oz.) package sliced almonds
1 (7 oz.) Hershey plain milk chocolate bar, broken in pieces
1 jar peanut butter (not to add, but for reference!)
Line a cookie sheet with aluminum foil, shiny side up. Spread almonds evenly over foil. Toast almonds by placing under broiler for 2-3 minutes or until light brown (watch carefully so they don’t burn). Place butter, water, and sugar in a heavy iron skillet and cook over medium heat, stirring constantly until the color of peanut butter (about 10-15 minutes). Pour over almonds and spread gently so almonds are covered. Place Hershey bar pieces over hot mixture. When chocolate begins to melt, spread evenly over mixture. Cool completely. Break into pieces. Can be placed in refrigerator for chocolate to set more quickly.
Absolutely will not work if it’s raining. I know that sounds ridiculous, but seriously…don’t even try it!
And…if you can’t use butter, we’ve discovered this works well with “I Can’t Believe It’s Not Butter” baking sticks.