Little did my Bloggy Cream Puffs know what they were in for when they began to read my blog. Ups and downs, the aesthetically pleasing and the seamy underside. And today, well today is a special day. Today is the day I share with you one of my favorite Christmas traditions, one that my family concludes is it NOT Christmas without and in fact would refuse to celebrate this much vaunted holiday without. Everyone always wants to be Jo's friend at this time of year because of this incredibly delectable mouthful. My gift to you this season, I am sharing with you, not just the ingredients, but the should be patented method of making:
Jo's World Famous, Better than Brown and Haley's Almond Roca!
1 cup butter
1 1/3 cups sugar
1 tablespoon light corn syrup
3 tablespoons water
1 cup coarsely chopped, toasted almonds,
1 bag milk chocolate chips
1 cup finely chopped, toasted almonds
Melt butter in a large saucepan. Add sugar, corn syrup, and water. Cook over medium heat, stirring now and then, to hard-crack stage (290 F on your candy thermometer) - (Don’t let it scorch!) watch carefully after temperature reaches 280 F. Quickly stir in coarsely chopped nuts; spread in well-greased 13x9 inch pan. Let the candy sit until barely firm, just a minute or two. Spread ½ bag of milk chocolate chips on the top, cover the candy with aluminum foil to keep the heat in. When the chocolate chips are shiny, spread with the back of tablespoon, (don’t lick it yet, you need it for the other side!) Sprinkle ½ cup of finely chopped almonds, press in. Turn out on waxed paper;(you might need to pry it out with a knife, it will still be flexible) spread top with the other half the chocolate chips; Cover with the pan to keep the heat in, when the chips are shiny, spread with the spoon, (when you are done with this part, you may now lick the spoon!) sprinkle with ½ cup of the finely chopped nuts. If necessary, chill to firm chocolate. Break into pieces.
Makes 1, 13x9 pan
Serves: 1 (but it is nice to share)
Celebrate and enjoy the holidays.
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