- 1 cup skinned shaved almonds
2 cups butter
3.5 cups chocolate chips/coarse shavings
line a cookie sheet with parchment or wax paper.
sprinkle the almonds in an even layer over the paper.
in a medium sized pot, heat the butter on medium/high until it's melted.
add the sugar and whisk until combined.
keep cooking, whisking frequently, until the candy mix reaches a temperature of 285.
don't let it get any hotter, because the candy will smell burned even though it may look normal. and also, don't pull it off the heat until it reaches 285 or the candy won't set properly.
remove from heat and immediately pour over the almonds.
heat the chocolate in a double boiler until melted
when the chocolate is melted, pour it carefully over the candy layer to make an even coating.
it's important that the candy layer is still somewhat warm (or at least not cold) when you pour the chocolate because it will help with spreading.
let the almond roca set at room temperature for a few hours, then break it into pieces!
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