Tuesday, June 14, 2011

Homemade Almond Roca

I know it's nearly summer and it's not really time for "Christmas" treats, but you must make this! It is so delicious- one of the best things I have ever made (besides my Grandma Rhea's eclairs of course!). The trick is knowing when the toffee is done. Here are some great pictures explaining the process. The toffee is done when the caramel is a rich, orangey caramel color.

Update: I tried this recipe with walnuts as well and it was equally delicious. I poured the toffee (without nuts) onto a sheet pan, added the chocolate chips and spread them all over the toffee and then sprinkled on finely chopped walnuts. Delicious!

36 servings

4 sticks salted butter
2 cups sugar
4 tablespoons water
2 cups sliced almonds
1+ cups chocolate chips
1/2 cup sliced almonds,  lightly crushed with hands

Combine the first 3 ingredients and cook on high, stirring constantly through 3 stages:
1. Runny
2. “Cheesy”—it will look like melted white cheese
3. Runny and smooth, caramel brown color

When it is runny, smooth and caramel brown in color, remove it from the heat and add the almonds. Stir until combined and pour the mixture onto a parchment paper lined cookie sheet. Spread it into an even layer. It will harden as it cools.

While it is still warm, sprinkle chocolate chips on top and let them melt enough to get soft. Spread the chocolate in an even layer across the candy with a rubber spatula or mini offset spatula. Sprinkle the crushed sliced almonds on top of the chocolate.

You can leave the almond roca on the counter to cool, or place it in the freezer for 10 minutes or so and break apart into rustic pieces using a butter knife.

source: recipe from Tasty Kitchen

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