Holiday Almond Roca Recipe

Ingredients

1 lb. unsalted butter (reserve wrapper)

2 cups sugar

1/4 teaspoon vanilla

1/4 teaspoon salt

12 ounces chocolate chips

1-2 cup slivered almond or sliced almonds

Preparation

Line a large cookie sheet (or two smaller) with aluminum foil, or lay aluminum foil over a large area on the counter or table. Lightly grease foil with butter from the butter wrapper you kept.

In a saucepan, melt butter most of the way, then add sugar. Bring to a boil over high heat, reduce to medium. Cook to hard crack stage (285-290F), while lightly stirring gently with a wooden spoon ( NOT A WHISK) constantly. Brush down sides of pan with a pastry brush dipped in water to prevent sugar crystals from forming.

Once heated, add vanilla and salt and pour onto the aluminum foil lined surface.

Spread out to about 1/4-inch thickness.

Sprinkle with chocolate chips, let sit until beginning to melt, then spread chocolate out.

Sprinkle the top with almonds.

Let cool for 2 hours, then break into pieces.