Jean Pare's Almond Roca

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• 1 lb butter, no substitutes
• 2 cups sugar
• 1/4 cup water
• 2 tablespoons corn syrup
• 1 1/3 cups toasted slivered almonds
• 4 ounces semisweet baking chocolate (i.e., 4 squares)
• 2/3 cup toasted slivered almonds, , finely chopped
• 4 ounces semisweet baking chocolate (yes, again)

Recipe

• 1 in a heavy saucepan over low heat, melt butter; add sugar and stir to dissolve.
• 2 stir in water and corn syrup and cook, over low heat, stirring often but gently, until candy thermometer reads 290f.
• 3 be patient; this will take 30 to 40 minutes.
• 4 remove from heat and remove thermometer.
• 5 add the first amount of almonds to pan, stir, and pour onto a greased 10x15 jelly roll pan about 1/4-inch deep; let cool.
• 6 melt the first four ounces of chocolate in a saucepan over low heat, stirring often; cool until you can hold your hand on the saucepan but it still feels hot.
• 7 spread melted chocolate over candy.
• 8 sprinkle with half of the remaining almonds.
• 9 wait until chocolate hardens, then cover with waxed paper, place another pan over top, and invert the candy pan; remove top pan (you now have the candy sitting on wax paper on another baking sheet).
• 10 melt the second amount of chocolate in saucepan exactly as above; spread over candy when cool.
• 11 sprinkle with remaining almonds.
• 12 let it harden, then break into pieces.