Copycat Almond Roca {New Recipe} (And I have reprints of my first cookbook!)

I've been making this recipe for so many years! Toffee is one of my weaknesses and this stuff is right up my alley! 

I remember the first time I ate it - it was gifted to me and I just

couldn't help but SWOON! 

I love it because it's very frugal, has chocolate, and is irresistible! 

And it's in my first cookbook...RECIPES & RECOLLECTIONS listed as 
"Toffee"!!

(After having sold out all I had on hand, I just received reprints...so I have a limited amount and would love to get one in your hands before Christmas!
click on the link here for contact info. Please give it time to load and the brown background will disappear, making it easier to read.)

{You have to contact me personally to get these books - they are not being sold in stores...yet} 

I made this with chopped pecans for years, but realized if I used

sliced almonds, it was a lot like Almond Roca. 

SO....use what you love best, but whatever you do, don't forget to make this for gifts this holiday season.  All the recipients will thank you!!! 

COPYCAT ALMOND ROCA 
(or Toffee)

1 c. white sugar

1 c. butter or margarine (2 sticks) 

3 Tb. water

1 Tb. light corn syrup, optional

1 c. sliced almonds (or chopped pecans), divided

1 c. semi-sweet chocolate chips 

Grease 9" x 13" baking pan. Sprinkle half the nuts in the bottom of the pan. In medium saucepan, cook sugar, butter, water and corn syrup together to 260 degrees, or hard ball stage; stirring constantly.  Pour mixture into prepared pan. (You may need to spread it some - and it may not fill the whole pan). Sprinkle chocolate chips over the top.  When melted, spread smoothly, then sprinkle with remaining nuts.  Cool, cut or break into pieces and enjoy like crazy!  

And don't forget to give some away before you enjoy it all yourself!! 

Linked to 
Meal Plan Monday

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