This is my annual treat I make for my friends. It’s s classic candy, BUT I put my spin on it with some dried roses and white chocolate drizzle. They go crazy for it and so will your friends! Trust me it’s GOOOOOOOD!
Over Medium heat, melt butter in a large pot. Add corn syrup, water and sugar to pot and cook until temp reaches 284 degrees (about 15-20 minutes), stirring constantly with a wooden spoon (mixture will rise and bubble quite a bit).
Remove from heat and stir in 3/4 cup of the almonds.
Turn mixture onto a greased cookie sheet WITH EDGES! Allow to cool while melting chocolate. make sure you do a cookie sheet because I didn’t and it turned out way to thick. You want this to be more thin.
Then sprinkle your chocolate chips all over the almond roca. It’s so hot that it will legit melt your chocolate chips in no time, just trust me. Once it’s melted spread with spatula. Sprinkle with remaining almonds and allow candy to cool completely and chocolate to harden. I put mine in the fridge overnight.
Then add your edible dried roses on top at the very end. ALSO you can add some melted white chocolate drizzle. It gives some contrast too.
Break apart with a knife and serve.
I can’t wait for you to try this recipe!! It’s so delish and so easy. YOU need the candy thermometer because I have to warn you it won’t turn out. I tried eye balling it and it did not turn out. TRUST me spend the $15-20 and get a thermometer.
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