Almond Roca
 
Makes 2 pounds
Ingredients
  • 1½ cups sliced almonds, toasted, divided
  • 2 cups firmly packed light brown sugar
  • 2 cups unsalted butter
  • 2 (12-ounce) packages milk chocolate chips
  • 1 tablespoon vegetable shortening
  • Garnish: edible gold leaf, gold sparkling sugar
Instructions
  1. Sprinkle ¾ cup almonds onto the bottom of a jelly-roll pan; set aside.
  2. In a medium saucepan, combine sugar and butter over medium-high heat. Cook, stirring frequently, until mixture registers 290°. Watch carefully after mixture reaches 280° to prevent it from burning. Remove from heat. Pour evenly over sliced almonds. Let cool slightly.
  3. Meanwhile, in a medium bowl, microwave chocolate chips and shortening on high (100% power) in 30-second intervals, stirring between each, until completely melted and smooth, about 1½ minutes total. Pour chocolate over almond layer. Sprinkle with remaining ¾ cup almonds. Garnish with edible gold leaf and gold sparkling sugar, if desired. Allow mixture to set, approximately 2 hours.
  4. Once mixture is set, break into pieces, using a knife. Store covered at room temperature for up to 5 days.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/almond-roca-recipe/