Almond Roca 3 Recipes

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MARBLED ALMOND ROCA



Marbled Almond Roca image

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

1/2 cup slivered almonds
1 cup butter, cubed
1 cup sugar
3 tablespoons boiling water
2 tablespoons light corn syrup
1/2 cup semisweet chocolate chips
1/2 cup white baking chips

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.

EASY HOMEMADE ALMOND ROCA



Easy Homemade Almond Roca image

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

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

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

ALMOND ROCA



Almond Roca image

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

1 large chocolate bar, grated, divided
1 (6 ounce) package sliced almonds, chopped, divided
2 cups white sugar
1 pound butter

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

HOMEMADE "ALMOND ROCA"



Homemade

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

2 1/2 cups crushed almonds, with skin, unsalted, dry roasted (buy the almonds whole then crush)
6 regular sized bars of hershey's milk chocolate, broken at the scored lines of the bar (I don't recommend using a store brand of chocolate! In fact, I would prefer to use Dove milk or semi)
1 1/2 cups salted butter
1 1/2 cups sugar
1/3 cup water

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

ALMOND ROCA #3 RECIPE



Almond Roca #3 Recipe image

Provided by carvalhohm

Number Of Ingredients 5

Soda Crackers
1 c Butter (not margarine)
1 c Brown sugar, packed
1 pkg (24-oz) chocolate chips
2 c Chopped almonds

Steps:

  • If you like Almond Roca, you'll love this! Line small cookie sheet (approx. 15 inches by 10 inches) with foil. Spread soda crackers over entire pan. Mix together butter and brown sugar in saucepan. Bring to boil over low heat and boil for 3 minutes. Pour over crackers. Bake at 400 degrees for 5 minutes. Crackers will float to top. Sprinkle chocolate chips evenly over top. Sprinkle chopped nuts on top. press in with back of wooden or plastic spoon. Chill until set (at least 3 hours). Break into pieces. (For a variation, try milk chocolate chips or mint chocolate chips)

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  • In a heavy saucepan at medium-high heat melt butter and add brown sugar. Stir until gently boiling. Reduce heat to medium or medium-low and boil 12 minutes exactly, stirring constantly. *Edited to add* I make mine without a candy thermometer with success, but since some readers have noted having trouble with this recipe- you might wish to stick an instant read thermometer in there just to make sure it's about the right temperature. Pull it off the heat when it has reached the hard-crack stage (300 degrees F)- or when the mixture starts to separate (the oil starts to separate from the sugar). If it gets higher than 320, it will not remain solid.
  • Remove the mixture from heat, give it a good stir to mix up that butter and sugar one more time, and immediately pour the hot mixture into the pan over the almonds. (see *Recipe Notes below) Place the chocolate bars on top. Let them sit a minute or so until melted, then spread chocolate around carefully. Sprinkle with the remaining toasted almonds, and gently press them into the chocolate.
  • Cool completely, and then break apart into chunks with a sharp knife. Store in a covered container.


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