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I wasn’t planning to make any Christmas candy this year, honest.
But Phil said that’s what he missed most, so I decided to sacrifice my diet (because seriously, I have no self-control) to make him some goodies.
And since said goodies had to travel all the way to Afghanistan, I had to make them nice and early to make sure they made it in time.
We’ve been giving away stuff as fast as we can, but unfortunately, plenty has found its way into my belly, too. :(

On the bright side, I have some new recipes to share!
I’m sure Caleb and Jeremy are cheering right now.
They just love my recipe posts….

November 2012 004

I made this Almond Roca recipe for my dad, actually.
Because he’s the hardest person in the world to give presents to, especially since my goal was to send all handmade gifts this year.
But he does love Almond Roca.
At least, I think he’s the one who likes it.
Now I’m second-guessing myself.

But even if he isn’t the person I’m thinking of, I think he’ll love this stuff. It’s out-of-this-world good!
And yes, as you can probably tell, I sampled some of it.

Better-Than-Storebought Almond Roca

1 cup sugar
1/4 cup water
1 TBSP light corn syrup
1/2 lb butter (2 sticks)
1/2 lb slivered almonds (2 cups)
1/2 lb bar Hershey’s special dark (I used 7 oz bar)

Melt butter with sugar, syrup, and water in a pan on medium to medium-high.
Stir continuously for entire cooking time.
Add the almond when butter is completely melted and bring to a rolling boil.
Set timer for 10 minutes and continue to stir.
The mixture will begin to thicken and turn darker in color.
Cook for 10-15 minutes until mixture turns an amber color.
Pour onto a large cookie sheet and spread as thin as possible with a fork.
Break up the chocolate into large chunks and drop onto top of the hot mixture. As it melts, spread evenly over entire mixture.
(It would be easier to use the Hershey Special Dark chocolate chips I think.)
Let cool to room temperature, then break into pieces.

I found this recipe here and a few helpful tips she shared were:

Don’t attempt to make this on a humid day.
Don’t use expensive chocolate because the cocoa butter content is too high. Hershey’s works well.

November 2012 010

This stuff was seriously amazing.
Hope you enjoy it, dad.
Also, hope you don’t see this before Christmas. ;)

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