Ahira's Hangar

The one candy I have had unqualified success with is the following recipe. I have heard high humidity can affect candy making. Although I live in humid Florida, we run the a/c nearly year round, so I don't think it comes into play for me.

Microwave Almond Roca
Originally posted by Bronkswife, Dec 99

l stick butter
l cup sugar
l/2 tsp salt
l/4 cup water
l/2 cup slivered almonds or chopped
pecans (I use toasted pecans and
more because I sprinkle some on
top too)
4 oz chocolate chips, semi-sweet or
milk chocolate (I use more
and also use Ghirardelli milk
chocolate - oh, so good)

Rub top of large microwave bowl with butter. (I use the l quart Pyrex measuring cup with a handle). Place rest of butter in bowl. Pour sugar over butter. Avoid getting sugar on sides of bowl. Add salt and water. Microwave on high for l0 minutes or until the mix starts to turn a light caramel color. Don't overcook. While mixture is cooking, butter a cookie sheet and sprinkle with nuts. (I do this before I start cooking, and I use finely chopped toasted pecans).
When mix in microwave is ready, pour over nuts. Please be careful, you can get a deadly burn, and I wouldn't do this with children in the room. Let set for 3-4 minutes and then sprinkle w/choc chips. Let set l minute to melt and then spread over mix. (At this point, I score it with a serrated knife - before it cools completely. And I sprinkle more nuts on top.)
Cool and break into little pieces.
I have frozen this successfully in zip bags.