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
MARBLED ALMOND ROCA
My easy recipe is an old favorite that we keep in steady use from mid-November until the New Year. Homemade gifts are still a Christmas tradition at our house.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1-1/2 pounds.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 306 calories, Fat 22g fat (12g saturated fat), Cholesterol 42mg cholesterol, Sodium 166mg sodium, Carbohydrate 29g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
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 ROCA
This is a family recipe that we make each year for the holidays. It is my absolute favorite!
Provided by Stephanie
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h40m
Yield 24
Number Of Ingredients 4
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.
Nutrition Facts : Calories 252.1 calories, Carbohydrate 19.1 g, Cholesterol 41.1 mg, Fat 19.5 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 10.3 g, Sodium 110 mg, Sugar 17.8 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).
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
CHOCOLATE ALMOND ROCA BAR
My colleague Grace made up these these wonderful gift boxes of goodies including this recipe. These are so good and when I found out how easy they are to make, I was sold! Personally I like to use semi sweet chocolate chips, but that is personal preference. Split you wafers before placing in the pan but fit them tightly together--the grahams that split to approx 1x2 inches are ideal, but cut them to the size you like. After you have made the almond roca and cooled the tray, put it in the freezer for only 10 minutes to really solidify the chocolate. Then remove from freezer and flip the whole tray so you can see where the graham wafer splits are. It is then very easy to just slice gently with a knife and you get perfect cut pieces. I store mine in a tin box in the fridge, but if you have chocoholics they won't last so just put them out on a plate!
Provided by Bergy
Categories Candy
Time 27m
Yield 2 dozen depending on the size of square
Number Of Ingredients 5
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.
Nutrition Facts : Calories 2923.7, Fat 195.8, SaturatedFat 86.6, Cholesterol 244, Sodium 1739, Carbohydrate 292.6, Fiber 22.8, Sugar 214.5, Protein 36.9
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- Line a small square pan or loaf pan with parchment paper and spread out 1/4 cup of the chopped almonds over the bottom. Set aside.
- In a small saucepan, combine your butter and sugar. On low heat, heat up until the butter has melted and the sugar has dissolved. Stirring regularly, once the mixture begins to bubble, add your candy thermometer into the center of the mixture. Continue to stir every 30 seconds, until the thermometer reaches 300F (hard crack). Remove from the heat.
- Continue stirring continuously to ensure the butter and sugar do not separate. Pour into the lined pan and let sit for 5 minutes.
- After 5 minutes, top with your chocolate chips evenly over the top. Cover the pan with tin foil and let sit for 5 minutes. After 5 minutes, remove the tin foil. Using a rubber spatula, spread out the chocolate evenly over the toffee. Once spread, top with remaining chopped almonds. Refrigerate for at least 2 hours, or overnight. Once set, use a sharp knife and slice into pieces.
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