Once you’ve tried this homemade Almond Rocha, you will never bother with purchased Almond Rocha ever again! This homemade candy is wonderful for the Christmas holiday and gift giving!
If you don’t already have one, invest in a candy thermometer! They are inexpensive and essential in candy making for achieving absolutely perfect results every time — particularly caramels and brittle.
1 cup butter
1-1/4 cup sugar
2 tablespoons light corn syrup
2 tablespoons water
2 cups almond slivers
8 Hershey milk chocolate or Hershey’s Special Dark chocolate bars (1.55 ounces each)
Line a 13 x 9 inch pan with foil. Butter foil to grease and set aside.
Use part of the butter to grease the sides of a large heavy saucepan.
Add remaining butter to saucepan; melt over low heat.
Add sugar, corn syrup and water.
Maintain at a moderate boil and stir continuously over medium heat until candy thermometer reads 300° (hard-crack stage).
Remove from the heat and quickly pour into the prepared pan, spreading to cover bottom of pan.
Top with chocolate bars.
When melted sufficiently, gently spread the chocolate.
Top with almond slivers then gently press almonds so stick to chocolate.
Carefully invert pan to remove candy in one piece; remove foil.
If the foil sticks, heat the stuck on foil with a hand held hair dryer on the highest setting until it peels easily away.
Wipe any excess butter remaining on the bottom of the candy off with a paper towel.
Break by slamming or dropping bottom side down on a hard surface.
Store in an airtight container at room temperature away from any heat source that could melt the chocolate.
Yield: approximately 2 pounds
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