Buttery, with a salty sweet bite, Almond Roca has to be one of the season's greatest sweets! You only need a few ingredients to make this homemade treat and this recipe yields enough for an ample crowd.
1 cup sugar
1 cup brown sugar, light or dark is fine
3 stick unsalted butter
3 tbsp dark Karo Syrup
1/2 tsp almond extract
1 tsp vanilla extract
1/4 tsp ground nutmeg
2 cups bittersweet chocolate buttons
3/4 cup sliced almonds, toasted
* As the mixture melts and begins to boil it will expand, using a larger pot then you think you will need is highly recommended to avoid the sugar boiling over, and unnecessary burns.
In a large, deep sauce pan on medium high heat; melt together the sugars, butter, Karo syrup, extracts and nutmeg until the mixture reaches 275 degrees on a candy thermometer. Then pour the mixture onto a parchment lined cookie sheet (with sides) making sure the mixture is even spread, place on wire racks and allow to cool completely, about 45 minutes. Melt the chocolate over a double boiler then evenly spread over top and sprinkle with sliced almonds.