Almond Roca In The Round Recipes

ALMOND ROCA

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.

MARBLED ALMOND ROCA

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.

BLUE RIBBON ALMOND ROCA COOKIES

Steps:

• Preheat oven to 300 degrees F.
• In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside. In the bowl of an electric mixer, blend sugars together on medium speed. Add butter and mix to form a grainy paste. Add eggs and vanilla and mix at medium speed until light and fluffy. At low speed, slowly add the flour mixture and then the toffee bits. Mix until just blended; do not over-mix.
• Place ground nuts in a small bowl. Using hands, roll balls of dough into 1 to 1 1/2-inch balls, then roll in the ground nuts. Place on cookie sheets several inches apart. Bake approximately 22 minutes and then transfer cookies to a cooling rack.
• Melt the chocolate with the vegetable oil in a double boiler or in a bowl set over a pan of simmering water. Drizzle melted chocolate over cooled cookies. Place cookies on a cookie sheet and place in freezer or refrigerator until chocolate is firmly set.

HOMEMADE "ALMOND ROCA"

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.