MARBLED ALMOND ROCA
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
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.
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
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
MOCK ALMOND ROCA
This is an unbelievable recipe. you will not believe how good these are from reading the ingredients.
Provided by Marsha Hamner
Categories Candy
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place crackers on a cookie sheet.
- boil butter & sugar for 3 minutes.
- Pour over crackers & bake 4 mins @ 325 degrees.
- Pour chocolate chips on top and spread as it melts.
- Sprinkle with chopped nuts.
- let cool.
Nutrition Facts : Calories 675.3, Fat 45.9, SaturatedFat 23, Cholesterol 61, Sodium 440.8, Carbohydrate 68.6, Fiber 4.8, Sugar 50.8, Protein 7.1
ALMOND ROCA
This recipe is already doubled. I make batches and batches of this easy & delicious recipe every year to give out as hostess and/or Christmas gifts.
Provided by Lisa Howell @LobsterLover
Categories Candies
Number Of Ingredients 5
Steps:
- In a deep, heavy pan melt together the sugar and butter. Hook candy thermometer inside the pot, taking care that the tip of theremometer does not touch the bottom of the pot. Using a wooden spoon (plastic melts and metal gets HOT), stir constantly until mixture reaches 300 degrees. Immediately pour onto ungreased cookie sheet. (Mixture will start off light in color and will look kind of fluffy. As it reaches 300 degrees, the mixture will darken and lose some fluffiness).
- After pouring mixture onto ungreased cookie sheet, immediately cover with a even layer of chocolate chips. Using the back of a spoon, smooth over the melting chips until they make a nice chocolate layer to within 1/2 inch of edges. Immediately sprinkle almonds over the top.
- Cool completely on a wire rack.... this process takes the longest.... hours. Using a butter knife, crack the roca into bite-size pieces. ENJOY!
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ALMOND ROCA - RECIPE GIRL
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Ratings 36Calories 357 per servingCategory Dessert
- Butter a 7x11-inch pan (or 9x12 for slightly thinner roca). Sprinkle 1 cup of toasted almonds on bottom of the pan.
- 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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