I had cut this recipe out of Chatelaine about two decades ago…seriously, I haven’t had a subscription since I first started teaching. (Too bad I am old enough to actually count back in decades…UGH!) Anyways, have never made it, not once. I often make something called Almond Roca. I had totally planned to make it again this year (and may still), but came across this recipe and thought I might try something new. It was super easy to make and turned out to be very tasty. Although it is not the same as Almond Roca, it somehow seems similar to me. I think the recipe might have originated from Hershey’s, but I couldn’t seem to find it to post the link.
Cashew Pecan Almond Chocolate Crunch
Ingredients:
1 350g package of semi-sweet chocolate chipits
3/4 cup coarsely chopped cashews (I used pecans because I had them on hand)
3/4 cup slivered almonds
1/2 cup sugar
2 Tablespoons corn syrup
Method:
- Line 9″ square pan with foil, extending over the edges. Grease foil. Cover the bottom of the pan with the chocolate chipits. *You may want to reserve a few to sprinkle on top at the end.
- Combine remaining ingredients in large frying pan. Cook the mixture on low, stirring until butter has melted. Increase the heat to medium and cook, stirring constantly until mixture comes together and turns light golden in colour.
- Pour the hot mixture over the chocolate chips. Spread evenly. (I sprinkled the top with a few extra almonds and chocolate chips.) Cool until chocolate is firm. Remove from pan. Peel off foil. Cut or break into pieces. Store in a cool, dry place.
Makes about 1 1/2 pounds of candy. I am not sure, but I think this might be impossible to mess up. It was so easy to make and very yummy alternative to the Almond Roca that we usually make.
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