Almond Rocky Road Candy Recipes

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ALMOND ROCK CANDY



Almond Rock Candy image

This isn't your ordinary rock candy! The difference lies in the almond extract Nancy Bohlen adds to the mix. "I regularly give batches to our daughter's Sunday school teachers for Christmas," she notes from her home in Brookings, South Dakota.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1 pound.

Number Of Ingredients 6

1-1/2 teaspoons butter
2 cups sugar
1 cup water
3/4 cup light corn syrup
6 drops green or red food coloring
1 to 1-1/2 teaspoons almond extract

Steps:

  • Butter a baking sheet pan; set aside. In a heavy small saucepan, combine the sugar, water, corn syrup and food coloring. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage). , Remove from the heat; stir in almond extract. Immediately pour onto prepared baking sheet. Quickly spread into a 13-in. x 9-in. rectangle. Using a sharp knife and working quickly, score into 1-in. squares. , Recut rectangle along score lines until candy is cut into squares. Let stand at room temperature until dry. Separate into squares, using a knife if necessary, or break into bite-size pieces. Store in an airtight container.

Nutrition Facts : Calories 40 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein.

SUPER EASY ROCKY ROAD CANDY



Super Easy Rocky Road Candy image

So easy to make and so good!

Provided by WannaBeChef

Categories     Desserts     Chocolate Dessert Recipes     Milk Chocolate

Time 2h20m

Yield 24

Number Of Ingredients 2

3 (7 ounce) bars milk chocolate with almonds candy (such as Hershey's® Milk Chocolate with Almonds)
1 cup miniature marshmallows

Steps:

  • Place the candy bars in a microwave safe bowl, and cook in the microwave on Low until melted, approximately 5 minutes. Stir and allow to cool enough to prevent the marshmallows from melting when added to the chocolate. Once cool, stir in the marshmallows and pour into a 8x8 inch baking dish. Refrigerate until firm, about 2 hours. Break into pieces to serve.

Nutrition Facts : Calories 137.9 calories, Carbohydrate 15 g, Cholesterol 4.7 mg, Fat 8.5 g, Fiber 1.5 g, Protein 2.2 g, SaturatedFat 4.4 g, Sodium 21 mg, Sugar 12.1 g

PEANUT ROCKY ROAD BARK



Peanut Rocky Road Bark image

Provided by Ina Garten

Categories     dessert

Time 3h20m

Yield 16 pieces

Number Of Ingredients 5

12 ounces bittersweet chocolate, finely chopped
1/3 cup salted peanuts
1/4 cup semisweet chocolate chips
1/2 cup mini marshmallows
2 ounces good white chocolate, finely chopped

Steps:

  • Using a pencil, draw an 8 x 11-inch rectangle on a piece of parchment paper. Turn the parchment paper over so the pencil mark doesn't get onto the chocolate and place it on a sheet pan.
  • Place three-quarters of the bittersweet chocolate in a heatproof glass bowl and put it in the microwave on high for 30 seconds. (Time it carefully.) Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again. Continue to heat and stir in 30-second intervals until the chocolate is just melted. Immediately stir in the remaining bittersweet chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. (If you need to heat it a little more, place it in the microwave for another 15 seconds.)
  • Pour the melted chocolate onto the parchment paper and spread it lightly to fill the drawn rectangle. Sprinkle the top evenly with the peanuts, chocolate chips and marshmallows. Press them lightly so they will set in the chocolate.
  • Place the white chocolate in a small, heatproof glass bowl and microwave it for 30 seconds. Stir with a rubber spatula and return to the microwave for 15 seconds, then stir again. Continue to heat and stir in 15-second intervals until the chocolate is just melted.
  • Using a spoon, drizzle the white chocolate onto the bark in straight lines.
  • Set aside for at least 3 hours until very firm. Cut or break the bark in 16 pieces and serve at room temperature.

ROCKY ROAD CANDIES



Rocky Road Candies image

It couldn't be easier to make this treat. Just melt chocolate chips and stir in peanuts and marshmallows.

Provided by sal

Categories     Desserts     Candy Recipes     Chocolate Candy Recipes

Time 2h10m

Yield 24

Number Of Ingredients 5

1 (12 ounce) package semisweet chocolate chips
⅛ cup butter
1 (14 ounce) can sweetened condensed milk
2 ½ cups dry-roasted peanuts
1 (16 ounce) package miniature marshmallows

Steps:

  • Line a 9 x 13 inch pan with wax paper.
  • In a microwave-safe bowl, microwave chocolate and butter until melted. Stir occasionally until chocolate is smooth. Stir in condensed milk. Combine peanuts and marshmallows; stir into chocolate mixture. Pour into prepared pan and chill until firm. Cut into squares.

Nutrition Facts : Calories 283.6 calories, Carbohydrate 36.3 g, Cholesterol 8.1 mg, Fat 14.1 g, Fiber 2 g, Protein 5.5 g, SaturatedFat 5 g, Sodium 53.3 mg, Sugar 27.8 g

ROCKY ROAD CANDY WITH CHOPPED ALMONDS



Rocky Road Candy With Chopped Almonds image

I make this candy every Christmas and everyone raves about it. The Almonds really make this candy fantastic.

Provided by Lighthouse Rita

Categories     Candy

Time 35m

Yield 24 pieces, 24 serving(s)

Number Of Ingredients 4

2 (12 ounce) packages guiddard chocolate chips (milk chocolate)
marshmallows, mini (one-16 oz. and one-8 oz. package)
almonds, 2 cups (although I was told the more the better so I added an extra 1/2 cup)
1 tablespoon vegetable oil

Steps:

  • Roast almonds on cookie sheet at 350 degrees for 20 minutes.
  • Cool Chop Stir Chop
  • Melt chocolate with oil (if you use a microwave, put chocolate in large bowl microwave on high for 2 minutes stir and cook one minute longer.)(chocolate should be smooth)
  • Mix all ingredients until blended.
  • Press into cookie sheet filled with foil or saran wrap.
  • Cool for several hours
  • Cut into pieces.

ROCKY ROAD BARK



Rocky Road Bark image

Provided by Alton Brown

Categories     dessert

Time 50m

Yield 1 pound 6 ounces

Number Of Ingredients 3

1 pound 54-percent bittersweet chocolate, finely chopped
4 ounces roasted, salted almonds, chopped
2 ounces marshmallow creme

Steps:

  • Place the chocolate in a food processor fitted with the blade attachment. Pulse 25 to 30 times or until the chocolate is the consistency of coarse breadcrumbs.
  • Turn the food processor on and run for 1 minute until the chocolate becomes a mass. Stop the food processor and use a clean spatula to break up the mass, scraping the bottom and sides of the food processor. Leave the chocolate in the food processor for 1 minute without running or pulsing. Scrape down the sides and bottom of the processor after the 1-minute rest.
  • Complete all the steps in the previous paragraph, 3 to 4 times or until the chocolate is smooth, fluid and reaches 90 to 91 degrees F. Do not let the chocolate go above 94 degrees F. If the chocolate is close to but not at 90 degrees, briefly heat with a 10-second blast of warm heat from a hair dryer until it reaches the correct temperature.
  • Remove the food processor bowl from the base and the blade from the bowl. Continue scraping and stirring for 1 minute. Test the temper of the chocolate by spreading a small amount of chocolate in an even layer on a metal surface set over an ice pack. It should set within 3 minutes and be shiny and streak-free.
  • If the temper test has some streaks, continue scraping and stirring for another minute and test again. The chocolate should maintain a temperature between 88 and 91 degrees F.
  • As the chocolate begins to cool it will set on the sides of the food processor; as needed scrape down the sides of the bowl again and briefly heat with a 10-second blast of warm heat from a hair dryer until it is once again 91 degrees F.
  • Stir two-thirds of the almonds and marshmallow creme into the chocolate just to combine and pour onto a sheet of parchment or a silicone mat set on a half sheet pan inverted over cold packs. Top with the remaining third of the almonds and marshmallow creme. Cool until set, approximately 30 minutes.
  • Break into large pieces to serve. Store in an airtight container in a cool, dark place.

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