ALMOND ROCA GOURMET POPCORN
Make and share this Almond Roca Gourmet Popcorn recipe from Food.com.
Provided by Pinay0618
Categories < 30 Mins
Time 20m
Yield 3 quarts
Number Of Ingredients 9
Steps:
- Place popped popcorn in a large roasting pan that has been sprayed with a non-stick spray and set aside.
- In saucepan on low heat mix sugars, butter, salt, and corn syrup. Let mixture come to a soft boil and place lid on pan for 30 seconds. Remove lid and stir with clean spoon. This is done so all sugar and salt crystals are dissolved and none get back in the mixture. Turn heat down and let boil gently with out a lid for 5 minutes stirring constantly.
- When 5 minutes are up remove from heat and stir in baking soda. Syrup will foam but this is normal. Stir until baking soda is completely dissolved. Add butter flavoring and stir. Pour over popcorn slowly stirring popcorn constantly, coating all the popcorn gently. When popcorn is coated, pour almonds in and stir well. Place in a preheated oven at 225 degrees for 1 hour. Popcorn needs to be stirred and mixed through every 15 minutes. When popcorn is finished baking pour onto a non-stick service and let cool.
Nutrition Facts : Calories 1096.4, Fat 55.6, SaturatedFat 21.4, Cholesterol 81.3, Sodium 811.5, Carbohydrate 148.1, Fiber 10.4, Sugar 86.2, Protein 14.6
ALMOND ROCA RECIPE - (4/5)
Provided by á-44262
Number Of Ingredients 4
Steps:
- Butter a 7 by 11 inch pan. Sprinkle 1 cup of toasted almonds on bottom of the pan. Set aside. In 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 until a candy thermometer reads 300°F or the hard crack stage, about 12 minutes, stirring constantly. Remove from heat and stir to thoroughly blend butter and sugar. Pour hot mixture into pan over almonds. Place chocolate bars on top of warm toffee. When melted, spread chocolate carefully. Sprinkle with remaining toasted almonds and gently press them into the chocolate. Cool completely. Break into chunks with a sharp knife. Store in a covered container. Toffee doesn't like humidity, so make it on a dry day!
EASY HOMEMADE ALMOND ROCA
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
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
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
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
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