This is one of The Hubbs’, and surprisingly, my Mom’s and Baby Bro’s favourite recipes.
I’m not entirely sure how we came about learning of this sweet treat, but store bought almond rocca is nowhere near as lovely to munch on as this homemade version.
Plus, you have to admit, if my Mom likes a recipe for candy, you know there’s gotta be something fantastic going on ^_^
2 cups butter
2 cups sugar
2 Tbsp corn syrup
6 Tbsp water
1 cup finely chopped almonds, lightly toasted
1 1/2 cups chocolate chips
Line a large rimmed cookie sheet with parchment and grease well.
Over medium heat, melt butter, corn syrup, water & sugar in a large pot.
Stir constantly with a wooden spoon (be careful the mixture will bubble quite a bit!) and cook until temp reaches 290 degrees OR until the mixture becomes the color of a brown paper bag (~15-20 mins).
Remove pot from heat and stir in 1/2 of the almonds.
Pour mixture onto prepared cookie sheet and spread evenly with greased offset spatula.
While the mixture is cooling, sprinkle the chocolate chips over hot candy and wait a few moments until they melt, then spread the chocolate smoothly with offset spatula.
Sprinkle with remaining almonds and allow candy to cool completely and chocolate to harden before breaking apart and serving.