Serves: 5
Total Calories: 2,896
Yield: 32 pieces
Melt butter in heavy saucepan over medium heat. Add sugar, stirring vigorously. Cook until caramel in color (or to 270° on candy thermometer), stirring constantly. Add almonds. Cook until medium brown in color (or to 290° on candy thermometer), stirring constantly. Pour onto buttered baking sheet. Top with 2 cups chocolate chips, spreading evenly. Sprinkle half the walnuts on top. Chill until set. Turn candy over. Melt 2 cups chocolate chips; spread over candy. Sprinkle with remaining walnuts. Let stand until set. Break into pieces.
This Almond Roca recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.
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