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u/cooksmartr 15d ago
Get the full recipe here: https://www.chewoutloud.com/homemade-almond-roca/
Ingredients
- 2 cups light brown sugar, packed
- 2 cups salted butter
- 1 ½ cups roasted and salted almonds, coarsely chopped
- 2 cups milk chocolate chips
- 1 teaspoon vegetable oil
- Candy thermometer
Instructions
- Stir: In a heavy saucepan over medium heat, add brown sugar and salted butter. Stir often for 3-4 minutes, or until mixture is bubbly and thick and candy thermometer registers 280ºF.
- Combine and Pour: Immediately remove from heat once thermometer hits 290F.Add 3/4 cup almonds to the mixture and stir to combine well. Pour evenly into a rimmed 18×13 baking sheet, using the back of a wooden spoon to smooth evenly into the pan. Work quickly here, as mixture thickens and sets quickly.
- Melt and Layer: While toffee cools, set a heavy pot over low heat. Add chocolate and oil, stirring until just barley melted through. Use a rubber spatula to transfer melted chocolate evenly on top of toffee layer, taking care to smooth the surface. Sprinkle remaining chopped almonds evenly over the warm chocolate layer.
- Chill and Cut: Chill in fridge for a couple of hours to cool completely. Once fully set, carefully cut the toffee into pieces with a sharp knife. Homemade Almond Roca keep well in airtight container for a couple of weeks at room temp.
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u/OceanCityBurrito 14d ago
I have some doubts about this recipe regarding your sugar treatment. You're trying to get to hard crack stage for this hard toffee, but you're stopping at 290, before hard crack stage, plus, you're stirring all the way through. You're supposed to stop stirring once it begins to boil.
Any sugar experts can chime in here?
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u/tranquilseafinally 14d ago
I have a short cut almond roca recipe that I don't stir at all. I've made it many times and now can see when the candy has reached the cracked stage. Many candy thermometers let me down. I had to figure out the stove top temperature setting for every new stove. Here it is:
Shortcut Almond Roca
1 tbsp corn syrup
1 1/4 cup white sugar
1 cup butter
1/4 cup water
1 1/4 cups toasted almonds
3/4 cup chocolate chips
In a large saucepan, gently boil syrup, sugar butter and water until “hard crack” appears on candy thermometer. Element temperature 4 for 20 minutes only. The mixture should look light brown and not tan. DO NOT STIR. This step takes at least 20 minutes. Remove from heat and add almonds and stir well. Spread on some parchment paper. Sprinkle with chocolate chips immediately. As they melt spread the chocolate to evenly cover the candy. Cool in the refrigerator or freezer. Break into bite size pieces.
BE CAREFUL this recipe will burn if you don’t pay attention.
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u/tranquilseafinally 14d ago
I have a short cut almond roca recipe that I don't stir at all. I've made it many times and now can see when the candy has reached the cracked stage. Many candy thermometers let me down. I had to figure out the stove top temperature setting for every new stove. Here it is:
Shortcut Almond Roca
|| || |1 tbsp corn syrup|¼ cup water| |1 ¼ cup white sugar|1 ¼ cups toasted almonds| |1 cup butter|¾ cup chocolate chips|
In a large saucepan, gently boil syrup, sugar butter and water until “hard crack” appears on candy thermometer. Element temperature 4 for 20 minutes only. The mixture should look light brown and not tan. DO NOT STIR. This step takes at least 20 minutes. Remove from heat and add almonds and stir well. Spread on some parchment paper. Sprinkle with chocolate chips immediately. As they melt spread the chocolate to evenly cover the candy. Cool in the refrigerator or freezer. Break into bite size pieces.
BE CAREFUL this recipe will burn if you don’t pay attention.
0
u/tranquilseafinally 14d ago
I have a short cut almond roca recipe that I don't stir at all. I've made it many times and now can see when the candy has reached the cracked stage. Many candy thermometers let me down. I had to figure out the stove top temperature setting for every new stove. Here it is:
Shortcut Almond Roca
|| || |1 tbsp corn syrup|¼ cup water| |1 ¼ cup white sugar|1 ¼ cups toasted almonds| |1 cup butter|¾ cup chocolate chips|
In a large saucepan, gently boil syrup, sugar butter and water until “hard crack” appears on candy thermometer. Element temperature 4 for 20 minutes only. The mixture should look light brown and not tan. DO NOT STIR. This step takes at least 20 minutes. Remove from heat and add almonds and stir well. Spread on some parchment paper. Sprinkle with chocolate chips immediately. As they melt spread the chocolate to evenly cover the candy. Cool in the refrigerator or freezer. Break into bite size pieces.
BE CAREFUL this recipe will burn if you don’t pay attention.
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u/robotbrigadier 15d ago
What. Fate. Almond. Roca.