Tuesday, December 23, 2008

Almond Roca Brittle

From my mom-in-law, Judi. 

This is a Christmas staple for my husband's family and I finally got the recipe and made it myself. It takes a lot of hard stirring, but it SO worth the work.

Melt together:
1 cup butter
1 1/2 cups sugar
1 T. corn syrup
3 T. water

Stir together until bubbly, thick, light carmel colored and 300 degrees (with a candy thermometer). Immediately spread in a 13" sheet pan (I lined my pan with a Silpat and it worked really well). Top with melted chocolate, about 1/2 cup, and sprinkle wet chocolate with 1 cup finally chopped almonds. Break into snack sized pieces and then try to restrain yourself from eating all of it in one sitting.

1 comment:

jayne said...

The almond roca candies are the best ever, and Alysun is right, it can be a challenge not to eat half the batch before your husband gets home to eat some. Best idea: store in a freezer bag in the freezer and only take out to share with guests or for husband's lunch. :)