Almond Roca

I have a severe weak spot for almond roca during the holiday season. I can resist fruitcake, all manner of Christmas cookies, puddings and mince pies. But when it comes to almond roca, will power abandons me. (That will be an extra hundred situps for the next two weeks, please.)

My mother’s friend Myke brought over a delicious batch a week ago, which lasted, um, an hour? A phone call with a rave review prompted her to bring us a second batch along with the recipe. Thanks Myke!

Almond Roca Recipe

Use an inexpensive chocolate such as Hershey's. It has low cocoa butter content. If you use a premium chocolate with a high cocoa butter content, unless you temper the chocolate first (look up directions online), the cocoa butter may separate into white streaks as the melted chocolate cools.

Ingredients

• 1 cup sugar
• 1/4 cup water
• 1 Tbsp light corn syrup
• 1/2 lb butter (2 sticks - NO substitutes!)
• 1/2 lb. slivered almonds (2 cups)
• 1/2 lb. bar of regular Hershey's dark chocolate (7 oz okay)

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