Almond Roca Food

EASY HOMEMADE ALMOND ROCA

Steps:

• Over Medium heat, melt butter in a large pot.
• 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).
• Remove from heat and Stir in 1/2 of the Almonds.
• Turn mixture onto a greased cookie sheet WITH EDGES!
• While the mixture is cooling, melt the chocolate over low flame until all the chips are gone, and chocolate is smooth.
• Score the Almond butter mixture into the shape you desire (I just scored into rectangle shapes).
• Pour the hot chocolate over the almond mixture and spread evenly.
• Sprinkle with remaining almonds and allow candy to cool completely and chocolate to harden before breaking apart and serving.
• Note: I let mine refrigerate over night after breaking the into squares, and they had a better texture this way, we thought.

ALMOND ROCA (ENGLISH TOFFEE)

Steps:

• Spread almonds evenly on a buttered 12 x 17-inch jelly roll pan. (I used a Silpat sheet and only buttered sides and that worked great).
• Mix sugar, butter and water in a large saucepan. Cook over high heat until tan (295°F at sea level). It needs to be past the point where the mixture begins to turn tan. It will be a foamy, thick, medium tan. Be sure to stir constantly with a wooden spoon.
• Pour over sliced almonds and spread as much as possible.
• Sprinkle chocolate pieces over immediately. Let melt a minute or two and then spread evenly with knife.
• When completely cool and chocolate is solid, break into pieces.

ALMOND ROCA

Steps:

• In a large heavy saucepan, gently boil syrup, sugar, butter and water until"hard crack"; appears on a candy thermometer, 300F (150C).
• Do not stir.
• This step takes at least 20 minutes.
• Remove from heat, add almonds and stir well.
• Spread on an ungreased cookie sheet and, before candy is allowed to cool, sprinkle with chocolate chips.
• As they melt, spread the chocolate chips evenly over the candy.
• Cool in the refrigerator or freezer.
• Break into bite size pieces.

BLUE RIBBON ALMOND ROCA COOKIES

Steps:

• Preheat oven to 300 degrees F.
• In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside. In the bowl of an electric mixer, blend sugars together on medium speed. Add butter and mix to form a grainy paste. Add eggs and vanilla and mix at medium speed until light and fluffy. At low speed, slowly add the flour mixture and then the toffee bits. Mix until just blended; do not over-mix.
• Place ground nuts in a small bowl. Using hands, roll balls of dough into 1 to 1 1/2-inch balls, then roll in the ground nuts. Place on cookie sheets several inches apart. Bake approximately 22 minutes and then transfer cookies to a cooling rack.
• Melt the chocolate with the vegetable oil in a double boiler or in a bowl set over a pan of simmering water. Drizzle melted chocolate over cooled cookies. Place cookies on a cookie sheet and place in freezer or refrigerator until chocolate is firmly set.

ALMOND ROCA

Steps:

• Line a baking sheet with aluminum foil.
• Sprinkle 1/2 the chocolate and 1/2 the almonds onto the prepared baking sheet.
• Melt sugar and butter together in a stainless steel pan over low heat; increase heat to medium, stirring constantly, until boiling. Heat mixture to 310 degrees F (155 degrees C) or until a small amount of syrup dropped into cold water forms hard, brittle threads, 30 minutes to 1 hour.
• Pour butter-sugar mixture over chocolate and almonds on baking sheet. Sprinkle remaining chocolate and almonds over butter-sugar mixture. Cool to room temperature and refrigerate until set, about 1 hour. Break into pieces.

EASY ALMOND ROCA TOFFEE

Steps:

• Line a cookie sheet with foil and spray it with non-stick cooking spray.
• Place almonds in a single layer on cookie sheet.
• Cook butter, sugar, water, vanilla and salt in a heavy saucepan over high heat, stirring mixture constantly, 15-18 minutes or until a candy thermometer registers 310°F.
• Remove from heat and immediately pour over almonds (do not scrape the pan).
• Sprinkle immediately with chocolate morsels and spread evenly to 1/2 inch from sides.
• Sprinkle with ground walnuts.
• Let stand until firm.
• Break into small pieces and store in an airtight container.
• (The toffee mixture will not coat the entire baking sheet).

CHOCOLATE ALMOND ROCA BAR

Steps:

• Layer an 11x17-inch cookie sheet with sides with the graham wafers, cut to fit snuggly.
• Sprinkle with the almonds and set aside.
• Put the butter and brown sugar in a saucepan and bring to boil, stirring to incorporate the butter.
• Pour in a thin stream over the almond/wafer base.
• Place in 350 Oven for 8 minutes until bubbly all over.
• Remove from the oven and sprinkle with Chocolate chips.
• Run the tines of a fork through the chips to spread.
• Set on counter to cool and cut into squares.

MARBLED ALMOND ROCA

Steps:

• Sprinkle almonds on a greased 15x10x1-in. baking pan. Bake at 300° for 15 minutes or until toasted and golden brown; remove from the oven and set aside. , In a large saucepan over low heat, cook butter and sugar for 5 minutes. Add water and corn syrup. Bring to a boil over medium heat; cook, stirring occasionally, until a candy thermometer reads 300° (hard-crack stage). Quickly pour over almonds. Sprinkle chips on top; let stand for 1-2 minutes or until melted. Spread and swirl chocolate over candy. Cool completely; break into pieces.