Friday, December 7, 2012

Almond Roca

Almond Roca is a brand of chocolate toffee butter crunch candy containing a ground almond coating and also almond chunks inside the candy itself.
in this ADDICTING favorite Home made Almond Roca recipe you will NOT need a candy thermometer!


6/4 Cup chopped and toasted almonds (unsalted natural almonds)
1 cup packed light brown sugar
1 cup (2 sticks) salted butter
4 bars of chocolate (such as Hershey's Bars)


1- Butter a 7x11-inch pan (or 9x12 for slightly thinner roca). Sprinkle 1 cup of toasted almonds on bottom of the pan.

2- In heavy saucepan at medium-high heat melt butter and add brown sugar. Stir until gently boiling. Reduce heat to medium or medium-low and boil 12 minutes exactly,
 stirring constantly.
I made mine without a candy thermometer with success, but if you have one and you think you rather use it you might wish to stick and instant read thermometer in there just to make sure 
it's about the right temperature. Pull it off the heat when it has reached the hard-crack stage (300 degrees F)- if it gets higher than 320, it will not remain solid.

3- Remove the mixture from heat, give it a good stir to mix up that butter and sugar one more time, and immediately pour hot mixture into pan over almonds. 

4- in pan boil some water and put other bowl with chocolate in to to melt it .

5- Once your Chocolate is completely melted pour it over your caramel and almonds first layer 
and spread it to every corner , then Sprinkle with remaining toasted almonds and gently press them into the chocolate.

6- Cool completely, and then break apart into chunks with a sharp knife. Store in a covered container & put it in the fridge.


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