Homemade Almond Roca
about 1-1/2 c to 2cups coarsely chopped toasted almonds
1 stick (8 tbsp) butter
3/4 cup brown sugar
6 ounces semisweet chocolate, chopped(or milk choc if you prefer)
Butter a 9-inch pie pan. Cover the bottom of the pan with some chopped almonds,
Melt butter over medium-high heat until fully melted. Add the brown sugar and stir constantly with a wooden spoon for seven minutes.
Immediately pour the hot sugar mixture over the almonds and spread to the edges with a spatula.
While mixture is still hot, sprinkle the chopped chocolate on top. Let the chocolate soften and melt, and smooth it with a spatula. Sprinkle the top with chopped almonds while the chocolate is still wet.
Place the pie pan in the freezer for 20 minutes to set the candy.
Remove from freezer and break apart, or cut into small squares with a large sharp knife. Store in an airtight container in the refrigerator for up to a week.
Mom used to roll the candy into "tootie rolls" when it was cool enough to handle then dip them in Melted chocolate and roll them in the chopped nuts, she also added 1/2 the chopped nuts to the cooking syrup instead of putting it in the bottom of the pan.