Sunday, January 8, 2012

Almond Roca



I have LOVED Almond Roca for as long as I can remember!  It is totally one of my favorite candies.  So, you can imagine how excited I was to come across this recipe.  But I was even more thrilled when it was easy, quick and OH SO GOOD! 

Almond Roca

3/4 cup toasted, chopped almonds*
1 cup light brown sugar
1 cup (2 sticks) butter
6 oz (about 1 cup) milk chocolate chips

Butter a 7x11 inch pan.  Sprinkle half of the almonds on the bottom of the pan.  

In a heavy sauce pan, over medium high heat, melt the butter and then add the brown sugar.  Stir gently until boiling.  Reduce heat to medium and continue boiling until the temperature reaches 300 degrees (hard crack stage).  The best is to use a candy thermometer, doing it with timing can be tricky, especially if this is your first time making this.  If it gets higher than 320 it will NOT remain solid.  

Pour the hot mixture over the almonds in the buttered pan.  Pour the chocolate chips over the top and let them sit for a minute or two to melt.  Once they are melty, use a spatula to spread them evenly over the top.  Sprinkle the remaining chopped almonds over the melted chocolate.  Let the whole thing cool until the chocolate has set.  Use a sharp knife to break the almond roca into pieces.  Store in an air tight container.

*to toast almonds spread them in a dry skillet and cook them over medium heat, stirring occasionally, until they begin to lightly brown and you can smell them.  Let them cool completely.  Toasting nuts gives them a much crunchier texture and a richer flavor.

8 comments:

  1. That's it! I'm moving in next door!

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  2. This looks so good, you've set my stomach growling. This is my first vsit to your blog, so I took some time to browse through your earlier posts. I'm so glad I did that. I really like the food and recipes you share with your readers and I'll definitely be back. I hope you have a great day. Blessings...Mary

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  3. I love this recipe! So easy and so delicious.
    I just made it again for the third time.
    I am not a big fan of milk chocolate so the first time, I used semi-sweet morsels, and this time I used milk chocolate as stated in the recipe. It definitely tastes better with the milk chocolate for some reason. :)
    Thanks for this great recipe!!

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  4. Do you think I could use sliced almonds...I have a whole bag I bought for something else or do you think it would ruin the texture

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  5. I made it once and it turned out fabulous! Then I made it and the butter and sugar separated and I had to throw the whole thing out. Tried it again....same thing. What am I doing wrong???!!!

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  6. We loved this!! I made it for Christmas gifts this year. I thought it tasted JUST like a heath bar with almonds. Soo good, I'll be blogging about it. Thank you for sharing the recipe. :)

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  7. This tastes exactly as stated and you're in and out in 15 minutes. Way easier than truffles and the like. I am totally making this again. I too seemed to have the butter separate but I just poured off the excess. Perhaps it was because I didn't melt the butter first and I dumped the brown sugar and softened butter in the pan over high heat. I am so glad you told me to use a candy thermometer because it went from 250 to 300 in like 60 seconds.

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  8. I'm trying this now- looks delicious! For those that had a separation of the butter, check out this link. It has a few reasons on why this may happen: http://candy.about.com/od/carameltoffee/f/separate_faq.htm

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