Friday, February 27, 2015

Better than store bought ALMOND ROCA

 I promise you this almond roca is better than the kind you get at Christmas from your work office party! And the best part is, it is super easy to make at home! Only 4 ingredients and you will have a batch whipped up to share with friends or hoard for yourself (like me).
Recipe: Homemade Almond Roca
Recipe source: barefoot and baking
2 sticks salted butter
1 cup packed brown sugar
3/4 of a cup milk chocolate chips
3/4 cup almonds chopped and toasted (To toast: add chopped almonds to a skillet and stir occasionally while on medium heat until you can smell the almonds. Don't walk away, they will burn! Toasting gives the nuts a richer delicious flavor).


Butter a 7x11 inch pan. You can use a bigger pan, just don't spread the Roca filling all the way to the edges or it will be too thin.  Sprinkle half of the almonds on the bottom of the pan.
In a heavy sauce pan, over medium high heat, melt the butter and then add the brown sugar.  Stir gently until boiling.  Reduce heat to medium and continue boiling until the temperature reaches 300 degrees (hard crack stage).  The best is to use a candy thermometer, doing it with timing can be tricky, especially if this is your first time making this.  If it gets higher than 320 it will NOT remain solid.  

Pour the hot mixture over the almonds in the buttered pan.  Pour the chocolate chips over the top and let them sit for a minute or two to melt.  Once they are melty, use a spatula to spread them evenly over the top.  Sprinkle the remaining chopped almonds over the melted chocolate.  Let the whole thing cool until the chocolate has set. This can take several hours so you may place it in the fridge or freezer to speed up the setting process.  Use a sharp knife to break the almond roca into pieces.  Store in an air tight container or freezer.
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1 comment:

  1. Looks like English toffee!! I adore Almond Roca and Cashew Roca...I'll be making this for sure!!! Thank you for sharing this recipe!!


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