Tuesday, February 3, 2009

Almond Roca .

Judi, Judi, Judi. Back before microwaves, back before I did a lot of cooking, way back, the first person I knew who made candy in her kitchen was Judi T. There wasn't much Judi couldn't do, as I remember. She made this every year at Christmas time and it was eagerly awaited. It's almost as sweet as she is.

1 cup slivered or whole blanched almonds, diced (reserve 1/4 cup for topping and crust)
6 Hershey bars (package of 6)
2 sticks butter (1 cup) use only butter
1 cup granulated sugar
1 Tablespoon light Karo
1 Tablespoon warm water
1/8 teaspoon salt
Grease a jelly roll pan with Pam or Crisco.
Place butter, sugar, syrup, water and salt in a heavy pan and bring to a boil on medium high heat, stirring constantly with a wooden spoon. Boil about 7 – 9 minutes until the color of light brown sugar is reached.
Immediately add diced almonds and pour out into pan, spreading with a wooden spoon.
Place the Hershey bars on top of the hot candy. Wait a little until they start to melt then spread over the entire surface. Sprinkle with reserved 1/4 cup of crushed nuts.
Cool for 1 hour.
Refrigerate until hardened and break into pieces. (Hint: turn large pieces over and tap with a knife handle to break into uniform pieces.)

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