Boxes of chocolates are synonymous with Christmas...We see those Pot O' Golds, After Eights, Turtles, Cordial Cherries....the list goes on, you gotta have them and take bites out of each one to see what filling it is and then spit out the yucky ones...Darn Pot O' Gold for taking away the strawberry filling ones....ARGGGGG. Now I do refuse to buy Pot of Gold on that premise alone... Cheap business people...
OK, enough of my rant against bureaucracy..
One of my all time fave chocolates is Almond Roca. I went on line because I have a wee bit of an obsession to find out obscure facts about meaningless things, such as where a chocolate got its name...Almond Roca....This fact could come in handy one day whilst I play Jeopardy and win Million of dollars....
Anyways...Roca is Spanish for "rock" and the creators of said chocolate got that from a sweet neighbour who may or may not have had strong teeth...
I LOVE Almond Roca, so I decided this year to make some of my own and I LOVE IT. So easy and so amazingly good you'll forgo the store bought stuff that was made in like 2010... I found this recipe on Tasty Kitchen Website. Love that website...so many amazing recipes. I didn't change anythings so I give all the credit to Tasty Kitchen lady "mdatwell" You rock at....well....rock..in sweet toffee form. So enjoy this recipe and go an make for your next Christmas get together. People will be loving you for it!
- Tasty Kitchen
What you need:
- 4 sticks Butter (American) ( 2 cups - or one package of butter to us in Canada)
- 2 cups Sugar (rounded)
- 4 Tablespoons Water
- 2 cups Almonds, Chopped
- 1 cup Chocolate Chips
- ½ cups Almonds, Finely Chopped, For Sprinkling
- What you do:
Combine the first 3 ingredients and cook on high, stirring constantly through 3 stages:
2. “Cheesy”—it will look like melted white cheese
3. Runny and smooth, caramel brown color
Make sure you have the fan on your stove going, cause you’ll probably set off the smoke alarm towards the end.
When it is runny, smooth and caramel brown in color, remove it from the heat and add the almonds. Stir until combined and pour the mixture onto greased cookie sheets. Spread it into an even layer. It will harden as it cools.
While it is still warm, sprinkle chocolate chips on top and let them melt enough to get soft. Spread the chocolate in an even layer across the candy. While the chocolate is still “wet,” sprinkle the finely chopped almonds on top.
At this point, while it is still warm and soft, you can score the candy with a butter knife to make it break evenly, or just let it harden and break it into rustic pieces.
Store in airtight containers. Enjoy!