Almond Roca

User Rating 4 Star Rating (4 Reviews) Write a review By Elizabeth LaBau, About.com Guide

See More About:

southern recipes toffee recipes copycat candy recipes nut candies chocolate candies

(c) 2011 Elizabeth LaBau, licensed to About.com, Inc. Sponsored Links

Hot chocolateSpecial hot chocolates? Choose Fabbri 1905! www.fabbri1905.com/en Stylish Candy BinsDispenses & Displays Sweet Colors The Most UserFriendly Candy Binwww.BestBins.net Bubble Tea supplyTart Yogurt Mix For home or store use.www.BuyBoba.com Candy Ads

Candy Best Fudge Recipe Caramel Popcorn Recipe Truffle Recipe Toffee

Homemade Almond Roca candy is even better than the store-bought version! A rich toffee made with brown sugar and butter is studded with toasted almonds, then dipped in chocolate and rolled in more nuts. You can simplify this recipe by not cutting it in traditional "fingers" and instead simply coat the top of the toffee with chocolate, sprinkle nuts on top, and then break it into uneven pieces by hand.

Prep Time: 15 minutes Total Time: 15 minutes Yield: 24 small bars Ingredients: 4 oz (1 stick) butter 3/4 cup packed brown sugar 1 tsp light corn syrup 1/4 tsp salt 1.5 cups toasted whole almonds, coarsely chopped 8 oz semi-sweet chocolate or candy coating

Preparation: 1. Prepare an 8x4 loaf pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. 2. In a small saucepan over medium-high heat, melt the butter. Add the brown sugar, the corn syrup, and the salt, and stir until the brown sugar dissolves. 3. 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 degrees F (143 C). 4. After six 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 panit should be in a layer about 1/2-inch thick. 5. 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 by 2.5inches. 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. 6. As you wait for your toffee to set, chop the remaining 1 cup of toasted almonds very finely, or 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. 7. 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. 8. Melt the chocolate or candy coating. Dip each piece of Almond Roca in the melted chocolate, then place it in the bowl of nuts. Roll it around until it is coated with nuts on all sides, then take it out of the nuts with a fork and place it on a baking sheet. Repeat until all the toffee pieces are coated with chocolate and nuts. 9. Refrigerate the tray to set the chocolate, for about 10 minutes. Store Almond Roca in an airtight container in the refrigerator for up to two weeks, but for best taste and texture, bring it to room temperature before serving.

EASY ALMOND ROCA

Ingredients: Yield:
36 36

36 Servings Size
36

candies Update candies 1 lb real butter 2 cups sugar

2 tablespoons light corn syrup 6 tablespoons water 1 cup finely chopped almonds 1 (11 1/2 ounce) bag milk chocolate chips

Change Measurements: US | Metric Directions: Prep Time: 15 mins Total Time: 50 mins
1. 1 Over Medium heat, melt butter in a large pot. 2. 2 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). 3. 3 Remove from heat and Stir in 1/2 of the Almonds.
4. 4 Turn mixture onto a greased cookie sheet WITH EDGES! 5. 5 While the mixture is cooling, melt the chocolate over low flame until

all the chips are gone, and chocolate is smooth. 6. 6 Score the Almond butter mixture into the shape you desire (I just scored into rectangle shapes). 7. 7 Pour the hot chocolate over the almond mixture and spread evenly.
8. 8 Sprinkle with remaining almonds and allow candy to cool completely

and chocolate to harden before breaking apart and serving. and they had a better texture this way, we thought.

9. 9 Note: I let mine refrigerate over night after breaking the into squares, 1. ? Have a question about this recipe? Ask the community.

Spot an error? Submit a correction. Print This Recipe

Read more: http://www.food.com/recipe/easy-homemade-almond-roca106641#ixzz1IbidEuRZ

Add a photo

Add a Photo
Cancel

1 of 117 Photos

Recipe Photos

Posted:

Photographer:

ProfileProfile | RecipesRecipes |

Photos

Cooking Level: Intermediate Home Town: CityCity, StateState, Country Country Living In: CityCity, StateState, Country Country

| View All
left 1 of 15 right

Giant Chocolate Chip Cookie

By: Barb "A giant chocolate chip cookie, baked in a pizza pan."

Rate/Review | Read Reviews (284) 8,756 people have saved this | 2 custom versions

Add to Recipe Box

Add

Add to Shopping List

Add New List

Print this Recipe Share/Email Share on Facebook Email this recipe

Add to Menu

Add New Menu

Customize Recipe Kitchen-friendly View

What to Drink? Port

Coffee

Servings (Help)
16 16 0
US Metric

Calculate

Original Recipe Yield 1 (14") cookie

Ingredients
1 cup butter, softened 3/4 cup white sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 eggs 2 1/4 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 2 cups semisweet chocolate chips 1 cup chopped walnuts

Directions 1. 2. 3.
In large bowl, beat butter, granulated sugar, brown sugar, and vanilla until light and fluffy. Add eggs, one at a time, beating well. Gradually add flour, salt, and baking soda, beating until well blended. Stir in chocolate chips and nuts. Spread in greased 14 inch round pizza pan. Bake at 375 degrees F (190 degrees C) for 20-25 minutes. Cool cookie in pan on a cooling rack. Decorate as desired.

Chocolate Chip Cookie Week

March 9, 2010 by barbarabeerykidscooking

Its Chocolate Chip cookie week so celebrate with a giant chocolate chip cookie baked in a skillet. Heres my Skillet Full of Cookies recipe Make. Bake and enjoy with the kids! A SKILLET FULL OF COOKIES Adapted from the Delicious Desserts Cookbook, Barbara Beery, Gibbs Smith, Publisher Copy write 2004 Makes 1 giant cookie, 16 slices Ingredients 1/1/2 cup white sugar 1 cup brown sugar, packed 1 cup (2 sticks) butter, softened 1 teaspoon vanilla 2 eggs 21/2 cups flour 1 teaspoon baking soda 1 teaspoon salt

2 cups milk chocolate chips Lets Start Mixing! Preheat oven to 375 degrees F. Spray a 10-inch skillet (with an oven proof metal or wooden handle) with cooking spray. Set aside until ready to use.
1. In a large bowl, use a mixer to cream together the sugars and the butter until smooth. Beat in vanilla and add eggs one at a time. 2. Add the flour, baking soda, and salt. Mix well. Dough will be stiff. 3. Using a large spoon, stir in the chocolate chips. 4. Pat cookie dough into skillet and bake approximately 30 minutes or until the edges are lightly browned. 5. Carefully remove from oven and cool for 15 minutes before slicing.

A giant family dessert to share with everyone!