Almond Roca

We used to live in Tacoma, Washington, which is where the original Almond Roca factory is and where we fell in love with it. I was happy to find a recipe this year when Cherilyn Williams brought her version of homemade "Almond Roca" to our Christmas party and it was a hit. It was gone in no time. She emailed out the recipe to several of us, and luckily one of those friends who received it, Gillian, went ahead and made it again for our Christmas Eve dinner. So we had it twice in a week! Feels like Christmas...

Cherilyn's "Almond Roca":
1 lb (0.45K) butter and a little more for greasing the pan
2 cups sugar
2 cups nuts (walnuts or pecans)
8 oz (227g) chocolate

Grease a baking sheet with butter. (Baking sheet should be really large or have sides to prevent toffee from running out of the pan.)
Roughly chop 1 cup nuts and spread over the baking sheet.
Melt the butter and slowly add the sugar, stirring continuously. Cook on medium heat, stirring continuously, approx 6-8 min (will change from yellow-butter color to a light toffee color) until soft crack stage.
Pour onto baking sheet and allow to cool.
Melt chocolate and spread over cooled toffee and top with the remaining nuts that have been finely chopped. Refrigerate.
Take to a party so that you don't eat it all by yourself.