Almond Brittle and Almond Roca

The Mama was the youngest of eight, and nearly every one of those uncle/aunt pairs produced more than five children. By the time I was actually paying attention at our huge Christmas get-togethers, there were an awful lot of cousins to compete with for the contents of Grandma's Christmas candy plate. If I was lucky, a piece or two of brittle was left, along with the peppermints. 
    Try this crunchy recipe at your next holiday shindig, and watch the pieces disappear. (Just make sure the youngest cousin gets a crack at it before the older relatives grab it all.)

Honey Almond Brittle  (thank you, Cooks.com)

  

2 cups sugar
1 cup honey
1 tablespoon butter
1 cup water
1/8 teaspoon salt
2 cups slivered blanched almonds

In a heavy bottom saucepan, stir together sugar, honey, salt and water. Stir until sugar has dissolved. Bring to a boil and continue to cook until mixture reaches 300°F on a candy thermometer (see Sugar Candy Chart).Remove from heat and add butter and almonds, stirring only enough to mix them in.
Pour mixture out onto a well buttered or oiled marble slab or cookie sheet (with sides). Spread using a spatula or the back of a large spoon until mixture is very thin. Let cool, then break into pieces and store in a lidded container.

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Almond Roca is hands-down one of The Mama's favorite candies. She's even partial to this version of the chocolate-covered nut toffee:

Almond Roca (the homemade way, thanks to Food.com)

• 1 lb real butter
• 2 cups sugar
• 2 tablespoons light corn syrup
• 6 tablespoons water
• 1 cup finely chopped almonds
• 1 (11 1/2 ounce) bag milk chocolate chips

Directions:

1. Over medium heat, melt butter in a large pot.
2. Add corn syrup, water and sugar to pot and cook until temp reaches 290 degrees OR until the mixture becomes the color of a brown paper bag (about 15-20 minutes) stirring constantly with a wooden spoon (mixture will rise and bubble quite a bit).
3. Remove from heat and stir in half the almonds
4. Turn mixture onto a greased cookie sheet with sides
5. While the mixture is cooling, melt the chocolate over low flame until all the chips are gone, and chocolate is smooth.
6. Score the almond butter mixture into squares, diamonds or rectangles
7. Pour the hot chocolate over the almond mixture and spread evenly.
8. Sprinkle with remaining almonds and allow candy to cool completely and chocolate to harden before breaking apart and serving.

Read more here.