Our Christmas Treats: Recipe Four: Homemade Almond Roca

One of my mother-in-law's favorite Christmas treats was Almond Roca.  Whenever Christmas rolls around we are always sure to pick up a traditional pink can of the gold foil wrapped treats and think of our sweet memories of her.  This recipe is so authentic for me that it conjures up those same memories.  Truthfully, it always feels like she's in the room and sharing a moment with me.  If you click on the "mother-in-law" link above, you'll learn more about this amazing woman.
I found this recipe in "Miserly Meals" by Jonni McCoy.  (It's interesting to note that a third cup serving of this is only .32 cents!)  I've only made this recipe once so it's written here almost exactly as it is in the cookbook, but I have made a few adaptations for our own family's tastes.

Fuzzy... can't wait to get a new camera!

Homemade Almond Roca

1/2 cup butter
1 1/2 cups brown sugar
4 oz (1/4 cup) slivered almonds
1/4 teaspoon salt
1 cup chocolate chips, divided
1/4 cup finely chopped pecans

Line a cookie sheet with parchment paper.
Melt the butter over medium heat in a saucepan.  Add the brown sugar and stir bringing the mixture to a boil.  Heat to a hard crack stage (about 310 degrees) then remove from the heat and add the almonds.  Stir to mix and pour the mixture onto the parchment paper and spread it out evenly.  While the candy is still hot, sprinkle 1/2 cup of the chocolate chips over the candy.  The heat from the candy melts the chocolate and makes it easy to spread it over the candy with a knife.  Sprinkle 2 tablespoons of the pecans over the melted chocolate and let the candy cool completely.
You can leave it simply like this, or melt the rest of the chocolate in the microwave, turn the cooled candy over and spread the melted chocolate on the opposite side and sprinkle the rest of the pecans on top of that.
Whichever you choose to do, once it is completely cooled, break it up into smaller pieces.