Serves: 40
Total Calories: 151
Butter a cookie sheet. In a medium, heavy sauce pan or 10” Dutch oven, (not in a non-stick pan) melt the butter over medium high heat. Add sugar when the butter is melted and boiling. Stir consistently until the sugar caramelizes and smells like it is burned, this is hard crack stage in candy making.
Pout the sugar and butter mixture on the cookie sheet. Melt chocolate chips and stir until smooth. Pour the melted chocolate onto the top of the mixture in the cookie sheet. Spread the chocolate over the entire sugar mixture. Sprinkle the crushed almonds on top the melted chocolate while warm. Let cool completely. Break up the cooled candy into bite sized pieces.
This Almond Rocca recipe is from the Cast Iron "Covered Wagon" Cookin' Cookbook. Download this Cookbook today.
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