Glenn’s Almond Roca Per Batch
I find that old Revere Ware pans are better than Analon or Circulon for caramelizing.
Caramel should be runny in consistency and a true caramel color– novice candy makers are often tempted to pull it off the heat before it’s done. Heat to about 315 degree F
Unwrap chocolate and break bars into squares before you begin.
Use a spreading knife or heat resistant spatula to spread caramel on the pan.
Spread it fast as it sets up quickly.
Have chopped nuts ready to sprinkle so they stick to the melted chocolate.
One batch of caramel requires one 12” by 18” sheet.
Caramelize butter and sugar by stirring constantly over medium heat.
If mixture separates just keep stirring. Takes 15 to 25 minutes. (Mixture is ready
when it is a rich caramel-color and gets crunchy when a small amount is dropped
into a cup of cold water which is when it Reaches around 315 degree F)
Quickly pour caramel mixture onto large cookie sheet or baking pan (it hardens
quickly so spread it out as fast as possible to make it as thin as possible)
Top immediately with chocolate, laying pieces of the Hershey bar intermittently to provide enough of a layer to cover the caramel. Let chocolate melt then spread with brush evenly across the caramel
Sprinkle almonds atop chocolate layer.
Let cool on counter then you can speed up the cooling by putting the sheet in the frig, but wait till it is not that hot.
Break it up, enjoy and don’t eat too much at the same time!