Easy Homemade Almond Roca Food

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.

HOMEMADE ALMOND ROCA

Steps:

• Prepare the baking sheet: Have a large ungreased cookie sheet or sheet pan ready near the stove to pour the candy onto.

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.

HOLIDAY ALMOND ROCA

Steps:

• Line a large cookie sheet (or two smaller) with aluminum foil, or lay aluminum foil over a large area on the counter or table.
• Cook butter, sugar and vanilla in a saucepan to hard crack stage (285-290F), while stirring constantly.
• Once heated, pour onto the aluminum foil lined surface.
• Spread out to about 1/4-inch thickness.
• Sprinkle with chocolate chips, let sit until beginning to melt, then spread chocolate out.
• Sprinkle the top with almonds.
• Let cool for 2 hours, then 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).

SARAH'S EASY HOMEMADE ALMOND ROCA

Steps:

• 1. Over med heat, melt butter in large sauce pot
• 2. Add corn syrup, water, & sugar to pot and cook until the temp reaches 290 degrees on candy thermometer or until the mixture becomes the color of a brown paper bag (15-20 mins.), stirring constantly with a wooden spoon. (The mixture will rise and bubble quite a bit.)
• 3. Remove pan from the heat and stir in 1/2 of the almonds.
• 4. Turn the mixture onto a greased cookie sheet with edges.
• 5. While the mixture is cooling melt the chocolate chips over low flame until all the chips are gone and the chocolate is smooth.
• 6. Score the almond butter mixture while still warm into squares or rectangles.
• 7. Pour melted chocolate mixture over almond mixture and spread evenly.
• 8. Sprinkle with remaining almonds and allow candy to cool completely and and chocolate to harden before breaking apart and serving.
• 9. Note: Refrigerate overnight after breaking apart. Store in a tightly sealed container.

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.

MOCK ALMOND ROCA

Steps:

• Place crackers on a cookie sheet.
• boil butter & sugar for 3 minutes.
• Pour over crackers & bake 4 mins @ 325 degrees.
• Pour chocolate chips on top and spread as it melts.
• Sprinkle with chopped nuts.
• let cool.

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.