The Real Almond Roca Recipe

1. 1

   Melt butter in large/ deep pan slowly on low heat - do not rush this

2. 2

   While butter is melting, measure all ingredients

3. 3

   Melt chocolate chips in microwave (one minute at a time and stir).

4. 4

   Once butter is fully melted, add sugar and cook on high for 4-5 minutes until mixture absorbs all butter (should have a consistency of marshmallow).

5. 5

   Cook on low heat 4-5 minutes (should have a consistency of maple cream of wheat).

6. 6

   Add whole almonds.

7. 7

   Cook on med-high heat 4-5 minutes - mixture will begin to brown.

8. 8

   Remove from heat 2 minutes (almonds may make a popping noise).

9. 9

   Cook on low 4-5 minutes (should have a creamy peanut butter consistency).

10. 10

    Pour on cookie sheet and spread (a cold, metal spoon helps).

11. 11

    Spread chocolate on top and add crushed walnuts.

12. 12

    Let cool, cut in squares with a large knife - may require extra force with your palm on the dull side of the blade and enjoy!

13. 13

    NOTES: Constant stirring is required for the entire process.

14. 14

    With an electric stove, you should keep 1 burner on low so that you can go back and forth to it.

* Per serving · 4 servings · Values may vary.

No additional tips available.