Almond Roca

• 4 sticks Butter
• 2 cups Sugar (rounded)
• 4 Tablespoons Water
• 2 cups Almonds, Chopped
• 1 cup Chocolate Chips
• ½ cups Almonds, Finely Chopped, For Sprinkling

Combine the first 3 ingredients and cook on high, stirring constantly through 3 stages:
1. Runny
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!

From whence it came:  I found this winner on Tasty Kitchen!  And I'm not kiddin' ya when I say it's a winner.  Easy to make and very few ingredients.

Why it's blogable:  I'm so excited!  This is the first time I have ever had a toffee recipe turn out good.  I've tried other recipes before and they've never been the right consistency, but this time it's so good!  I'm having to use my fly swatter to keep The Spy Who Loves Me and my teen son away from the stuff.  It's a problem!

You can see the step by step instructions here.  If you've never made toffee, you should read thorough it and look at the pictures.  It helped me to know how long to cook it, and that's really the only tricky part.

Oh, one more thing, I doubled the chocolate.  One cup? I think not!  Two cups is more like it!

Click here to get the printable:
Almond Roca

Hope you enjoy stirring it up!