This was posted by someone on the Cooking Light bulletin boards. My mom and I decided to make it for my dad, since we couldn't find almond roca in the store. Other than having to measure temperature, it's really simple. It's really, really good. My dad liked it, which says a lot.
Anna's Almond Roca
2 Cups Sugar
1 Pound (4 sticks) Butter
1 Cup Water
1/2 tsp. Salt
3 Cups Almonds -- the "shaved" kind, not slivers or whole
1 tsp. Baking Soda
1 pound bar of Cadbury Milk Chocolate -- broken up
Reserve 1 cup of the almonds and set aside. Mix sugar, butter, water, and salt in large, heavy saucepan and heat to boiling over medium to medium high heat. Make sure there's room in the saucepan for the mixture to foam up and boil. Heat mixture over medium to medium high until it foams and reaches 240 degrees on a candy thermometer. When temp reaches 240, stir in 2 cups of almonds. Stir mixture constantly and watch temp carefully until temp reaches 290. Remove from heat, stir in soda and QUICKLY pour onto a cookie sheet covered with buttered or greased wax paper. Mixture should start to harden immediately. As mixture hardens, sprinkle chocolate chunks over hardening mixture and spread the chocolate chunks around until they melt. Sprinkly melted chocolate with reserved almonds. Let sit until toffee hardens and chocolate sets.
NOTE: For this recipe to turn out perfect, you have to watch temperatures CAREFULLY. Don't let the almonds burn (so use medium to medium high heat) and don't remove the mixture from the stove before temp reaches 290. If you do, you'll get chewy almond roca .
Photo added December 27, 2008: