Thursday, September 20, 2007

Almond Roca

These make great Christmas gifts!
Recipe From: Mary Ehinger's Mother

1 1/4 pounds almonds (fresh) whole
3 cups white sugar
2 1/4 cups brown sugar
(May use 5 1/3 c. white for all)
2 pounds butter
1/2 teaspoon cream of tartar
1/2 cup water
1 teaspoon soda
18 ounces semisweet chocolate chips

Cook (stirring constantly) all ingredients except almonds and soda on high heat until a candy thermometer reads 275 degrees. Add whole almonds and cook to 305 degrees (watch the thermometer like a hawk once it gets to 300 degrees and pull off just before it pegs 305). Take off and stir in soda and pour quickly onto two lightly buttered cookie sheets. When candy starts to form a skin, cover top with semi-sweet chocolate chips (leave a little space in between). When chips are melted, spread them around to cover the top of candy and sprinkle some ground almonds over all. Cool (placing in the fridge for about 15 minutes speeds this up), and break into pieces. Store in airtight containers

Recipe courtesy of Auntie Tam - who says she got it from Mary Ehinger's mother.

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