Memory-Making Almond Roca

Each December, I gather Bob and my kids in the kitchen, and we make more than a dozen trays of our version of an old family recipe to give away as Christmas gifts. The night is always filled with laughter and excitement as we embark on one of our favorite holiday traditions. (I think it is especially fun because it includes so much butter and chocolate.)

By now, we have it down to a science and are down to 15 minutes a pan. That is a record! It’s not only a fun and yummy memory to make, but it’s always a big hit with our friends!

2 cups sugar

1⁄2 cup water

2 tablespoons lt. Karo syrup

1 lb. butter

2 cups slivered white almonds

1 lb. very good milk chocolate (chopped)

1 cup chopped walnuts

Step 1: Thoroughly grease a cookie sheet.

Step 2: Melt the chocolate in the microwave, stirring every thirty seconds or so to avoid it burning. Or melt on the stove over a double-boiler, stirring constantly.

Step 3: Combine the sugar, water, Karo syrup, butter, and slivered white almonds in a heavy stock pan on high heat.

Step 4: Stir constantly. When the mixture reaches the hard crack stage (between 300°F and 310°F), the almonds will look very toasted.

Step 5: Pour the sugar mixture evenly onto the cookie sheet.

Step 6: Immediately drizzle melted chocolate over the top until completely covered.

Step 7: Sprinkle the walnuts over the chocolate while it is still setting. 

Step 8: Allow the chocolate to fully set. (You can speed the process up by sticking it in the fridge for an hour or so.) 

Step 9: Break into large pieces. Enjoy!