Almond Rocha

I made a bunch of Almond Rocha this week. I'm giving it away as Christmas treats so if you like it and want the recipe here ya go:

1 pound salted butter ( I used the unsalted one time and um, use the salted stuff)

2 cups sugar

1 1/2 cups almonds coarsely chopped

1/2 cup almonds for topping

2 bags of milk chocolate

I use a cast iron pot because of the high temperature, there will be less burning. ( mine is enameled coated, but you can use an old fashion one)

turn stove top on to medium a 4 or 5 no need to rush.

Melt the Butter

add the sugar

beat with wire whisk. This is the most important step. Make sure you butter and sugar don't separate.

After you start to see boil, use a high temperature spatula and occasionally sir.

bring to 300 degrees. It will be a dark amber color, and will smell like its burning.

Take of burner.

Add coarse almonds, stir

pour into a jelly roll pan ( smaller than a cookie sheet, you can use a cookie sheet but it will be thinner) you might want help with this step. Someone holding the pan while the other uses the spatula to help pour.

Spread out the mixture

Sprinkle milk chocolate over the mixture

wait until the chocolate is melted and spread with a knife or spoon.

dust with finely chopped Almonds

let cool. ( I cover it and set it in the snow outside sometimes you really wanna cover it so you don't get extra protein)

If you want you can carefully pop out the cool Rocha and spread melted chocolate on the other side.