October 6, 2006, Newsletter Issue #83: Almond Roca
Tip of the Week
Almond Roca
2 (12 ounce) packages semisweet chocolate chips
2 cups butter
1 pound brown sugar
1 cup slivered almonds, divided
Preheat oven to 200 degrees F. Grease a 14x18" cookie sheet.
Sprinkle one package of chocolate chips onto greased cookie sheet. Place in warm oven until chips melt, about 5 minutes. Spread melted chocolate over bottom of cookie sheet. Set aside.
In a large heavy saucepan on medium-high heat, combine butter and brown sugar. Stirring constantly, heat to 300 to 310 degrees F, or until a small amount of syrup dropped into cold water forms hard, brittle threads. Immediately remove from heat. Stir in 3/4 cup slivered almonds and pour into pan on top of melted chocolate; spread mixture evenly.
Sprinkle remaining package of chocolate chips over the almond layer. After chocolate layer melts, spread evenly. Sprinkle remaining 1/4 cup almonds over chocolate.
Cut into squares, or allow to harden and break it apart like brittle.
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