HOMEMADE ALMOND ROCA (BUTTERCRUNCH TOFFEE)
This Homemade Almond Roca recipe is just 6 ingredients cooked and combined to make a crunchy toffee filled with almonds and topped with chocolate. Also known as buttercrunch toffee, it's easy to make and a great edible gift.
Provided by Marie Roffey
Categories Dessert Food Gifts Snack Sweets
Time 15m
Number Of Ingredients 6
Steps:
- PREP: Line a 9x13 inch baking tin / cookie sheet with baking paper and get all your ingredients measured out and ready.
- MELT: Place the sugar and butter in a heavy based saucepan over low-medium heat and stir until it is well combined and the mixture starts to bubble.
- LOW BOIL: Let it bubble away on a low boil stirring quite regularly so that it doesn't burn, for around 8-10 minutes until it reaches 145C / 295F on a candy thermometer. (See notes)
- ADD INS: Remove from heat. Add the salt and 1 cup of the flaked almonds and stir well to combine.
- INTO TIN: Pour straight into the baking tin. Allow it to cool for around 10 minutes, while you prepare the chocolate.
- MELT THE CHOCOLATE in the microwave in 30 second bursts, stirring well between each, until JUST melted.
- BLOT THE TOFFEE with paper towel to remove excess grease, then pour the chocolate over the top of the hot toffee. Spread with a spatula. Sprinkle with remaining almonds.
- LET IT SET at room temperature for half an hour, then into the fridge for 2-3 hours.
- Please take a moment to rate this recipe. I really appreciate it and it helps me create more recipes.
Nutrition Facts : ServingSize 26 G, Calories 143 kcal
ALMOND BUTTERCRUNCH
Steps:
- Gather the ingredients.
- Prepare a 4 x 8-inch loaf pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
- In a small saucepan over medium-high heat, melt the butter. Add the brown sugar, the corn syrup, and the salt. Stir until the brown sugar dissolves.
- Once the brown sugar melts, start your timer and cook the candy for exactly 6 minutes, stirring constantly with a wooden spoon. If you want to use a candy thermometer , stir and boil the toffee until it reaches 290 F/143 C.
- After 6 minutes, pull the toffee pan from the heat and stir in 1/2 cup of the chopped toasted almonds. Scrape the toffee into the prepared loaf pan-it should be in a layer about 1/2-inch thick.
- Let the toffee set for about 3 minutes, then use a pizza cutter or paring knife to cut the toffee into thin bars about 1/2-inch wide x 2.5-inches long. These will look like small pieces, but once they are dipped in chocolate and rolled in nuts, they'll be substantially bigger. After another 2 minutes, go over your cuts again as the toffee continues to harden.
- As you wait for your toffee to set, chop the remaining 1 cup of toasted almonds very finely. Alternatively, put them in a food processor and pulse for several seconds until they are in very small pieces. Pour the finely chopped almonds into a shallow bowl.
- Once the toffee is completely cool and set, break it into pieces along the lines you made, and trim off any jagged edges with a knife.
- Melt the chocolate or candy coating. Dip each piece of almond buttercrunch in the melted chocolate, then place it in the bowl of nuts. Roll it around until it is coated with nuts on all sides. Take it out with a fork and place it on a baking sheet. Repeat until all the toffee pieces are coated with chocolate and nuts.
- Refrigerate the tray for about 10 minutes to set the chocolate. Bring to room temperature, then serve and enjoy.
Nutrition Facts : Calories 153 kcal, Carbohydrate 14 g, Cholesterol 10 mg, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, Sodium 98 mg, Sugar 11 g, Fat 11 g, ServingSize 24 small bars (24 servings), UnsaturatedFat 0 g
EASY ALMOND ROCA TOFFEE
This is by far the BEST Almond Roca imitation that I have tasted! You don't have to be a pro at making candy to make this. If you like Almond Roca, you just gotta try it!!
Provided by Pvt Amys Mom
Categories Candy
Time 50m
Yield 1 3/4 Pounds
Number Of Ingredients 8
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).
ALMOND ROCA (ENGLISH TOFFEE)
A delectable confection from the kitchen of June Oaks, wife of Brigham Young University president Dallin Oaks. This was surprisingly easy to make and an absolutely delicious addition to my goodie plates for Christmas.
Provided by SharleneW
Categories Candy
Time 16m
Yield 2 pounds, 60 serving(s)
Number Of Ingredients 6
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 FRUIT PIE (A K A: TOFFEE CRUMB FRUIT PIE)
I found this gem on the official Almond Roca website at www.brown-haley.com. It's a dump cake (or pie) in disguise, regardless of the fancy "Toffee Crumb..." title.
Provided by COOKGIRl
Categories Dessert
Time 5h15m
Yield 1 pie
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Spoon fruit filling into unbaked pie shell.
- Mix sugar and flour together; cut in butter using pastry blender. Add crushed toffee candy and mix in with fork.
- Sprinkle toffee candy mixture over fruit filling.
- Bake for approximately 30 minutes or until lightly browned.
- Cool. Serve with fresh whipped cream or ice cream.
Nutrition Facts : Calories 3139.1, Fat 146.7, SaturatedFat 55.8, Cholesterol 162.5, Sodium 1635.3, Carbohydrate 429.2, Fiber 18.1, Sugar 102.8, Protein 33.7
HOMEMADE "ALMOND ROCA"
My sister-in-law Trish shared her original recipe with me. A video demonstration is available at www.paulaq.com>free recipes. I LOVED it because the candy is SUPER DELICIOUS and WONDERFULLY EASY. The only thing I changed was using UNSALTED, DRY ROASTED, WHOLE almonds AND GOOD QUALITY chocolate (no store brands).....it is a must to ensure an absolutely indulgent experience!
Provided by Paula Quinene
Categories Candy
Time 50m
Yield 30 pieces
Number Of Ingredients 5
Steps:
- DIRECTIONS.
- Place whole almonds in a freezer bag. Put this freezer bag in the second bag. Using the flat side of a meat tenderizer, hammer the almonds to crush them. You want some almond pieces to be large, some to be small.
- Measure 1.5 cups of crushed almonds and set aside.
- Measure 1 cup of crushed almonds into another container. Set aside.
- Set a cooling rack on the counter, with the sheet pan on top. Leave on the counter till ready to pour the toffee.
- Place the butter, then sugar, then water in the non-stick pot. Set the heat to half way between medium and medium-high (about the position of the 22nd minute on the clock).
- Allow ingredients to come to a boil WITHOUT STIRRING. DO NOT stir.
- Mixture will continue to a bubbly, rolling boil.
- Once the center of the mixture starts to turn form an opaque color to a very light caramel, add 1.5 cups of crushed almonds. The temperature will be about 245 to 250 degrees.
- Begin stirring the mixture once you add the almonds.
- Continue to stir until the mixture turns to a slightly darker color.
- As you stir and the mixture darkens, you will notice the mixture at the edge of the pot start to darken more than the mixture in the center. The sugar will be about 285 to 290 degrees. It's ready to pour.
- Pour the mix along the center part of the pan, lengthwise. Set the pot on a trivet or an unused burner on the stove.
- Using the wooden spoon or an icing spatula, quickly spread the mixture toward all the edges of the pan. Don't cover the entire half-sheet pan otherwise the toffee will be too thin.
- The toffee will set / harden some while spreading. You will be able to coax it a little to cover any holes created while spreading the mixture.
- Take the Hershey chocolate pieces and arrange over the toffee, working from the edges inward, in a circular pattern.
- After a minute, spread the melted chocolate to cover the toffee.
- Sprinkle the remaining 1 cup of crushed almonds over the chocolate.
- Wait 5 minutes.
- Lay 1-2 sheets of wax paper over the pan.
- Use a clean spatula or your hands (CAREFUL -- the pan is hot) to gently press the nuts into the chocolate.
- Leave in a cool room for about 30 minutes.
- Set in the fridge or in a VERY COLD room for several hours to allow the chocolate to set.
- If placing candy in the fridge (overnight is fine), bring "almond roca" to room temperature before serving.
- Note: When refrigerated, the toffee will lighten in color. This is fine. The candy will have to come to room temperature to regain its darker color.
Nutrition Facts : Calories 235.8, Fat 17.9, SaturatedFat 7.5, Cholesterol 26.4, Sodium 111.4, Carbohydrate 17.4, Fiber 1.7, Sugar 15.1, Protein 3.3
EASY HOMEMADE ALMOND ROCA
I love almond roca!! I found this copycat recipe at massrecipes.com and it tastes exactly like the real thing to me! Mmmmm.
Provided by Juju Bee
Categories Candy
Time 50m
Yield 36 candies
Number Of Ingredients 6
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.
Nutrition Facts : Calories 208.1, Fat 14.9, SaturatedFat 8.3, Cholesterol 29.2, Sodium 111, Carbohydrate 18.2, Fiber 0.7, Sugar 16.3, Protein 1.6
ALMOND ROCA BARS
Make and share this Almond Roca Bars recipe from Food.com.
Provided by dayla
Categories Bar Cookie
Time 30m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- Cream butter and sugars; add egg.
- Beat well.
- Stir in vanilla and flour.
- Press mixture on bottom of ungreased 11x15" jelly roll pan.
- Bake at 350° for 20 minutes.
- While hot, sprinkle with chocolate chips.
- Spread melted chips over cookie base.
- Sprinkle with almonds, pressing lightly.
ALMOND ROCA CHEESECAKE
I'd probably have to have three cans of Almond Roca on hand to make sure I could get a cup chopped for this cheesecake - cuz I'm sure they'd somehow end up in my mouth most of the time.
Provided by Pinay0618
Categories Cheesecake
Time 1h40m
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F.
- Combine crumbs, Almond Roca, sugar and butter; press firmly on bottom of a 9-inch springform pan or 13 x 9 inch baking pan.
- In a large bowl, beat cheese until fluffy; gradually beat in condensed milk until smooth; add eggs and extract; mix well. Pour into prepared pan; bake 55 to 60 minutes or until center is set.
- In a small saucepan combine brown sugar and whipping cream; heat and stir over low heat until sugar dissolves; simmer 5 minutes or until thickened; remove from heat and stir in Almond Roca; spoon evenly over cake.
- Cool; top with Almond Roca Topping; chill; refrigerate leftovers.
- * If using a 13 x 9 inch pan, double all topping ingredients; simmer 10 to 12 minutes or until thickened.
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