Jean Pare's Almond Roca

1. 1

   In a heavy saucepan over low heat, melt butter; add sugar and stir to dissolve.

2. 2

   Stir in water and corn syrup and cook, over low heat, stirring often but gently, until candy thermometer reads 290F.

3. 3

   Be patient; this will take 30 to 40 minutes.

4. 4

   Remove from heat and remove thermometer.

5. 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. 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. 7

   Spread melted chocolate over candy.

8. 8

   Sprinkle with half of the remaining almonds.

9. 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. 10

    Melt the second amount of chocolate in saucepan exactly as above; spread over candy when cool.

11. 11

    Sprinkle with remaining almonds.

12. 12

    Let it harden, then break into pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.