Pecan Almond Roca
- 1 lb butter (no substitutions)
- 2 cup granulated sugar
- 3 tablespoon water
- 2 cup blanched almond slivers
- 2 to 3 (12-oz.) pacakges semi-sweet chocolate chips (no substitutions)
- 1 lb pecans, finely ground, or pecan meal
Using a heavy saucepan, bring butter, sugar, and water to register 250 beige. Stir in almonds and bring temperature to 275 to 300 degrees. Test in a glass of cold water until a firm ball forms. Pour candy in an ungreased 9- x 13-inch or slightly larger baking pan. Allow candy to fill entire pan surface. Almonds will need to be spread to make candy even since it will be broken later. Allow candy to dry overnight in a protected place. The next day, break the candy into pieces. In a double boiler over boiling water, melt 1/2 package of chocolate chips. Add additional chocolate chips, as needed. Dip broken candy pieces into melted chocolate, then ground pecans. Place on waxed paper to set. Keep candy in a tight container.