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 (ENGLISH TOFFEE)
A delectable confection from the kitchen of June Oaks, wife of Brigham Young University president Dallin Oaks. This was surprisingly easy to make and an absolutely delicious addition to my goodie plates for Christmas.
Provided by SharleneW
Categories Candy
Time 16m
Yield 2 pounds, 60 serving(s)
Number Of Ingredients 6
Steps:
- Spread almonds evenly on a buttered 12 x 17-inch jelly roll pan. (I used a Silpat sheet and only buttered sides and that worked great).
- Mix sugar, butter and water in a large saucepan. Cook over high heat until tan (295°F at sea level). It needs to be past the point where the mixture begins to turn tan. It will be a foamy, thick, medium tan. Be sure to stir constantly with a wooden spoon.
- Pour over sliced almonds and spread as much as possible.
- Sprinkle chocolate pieces over immediately. Let melt a minute or two and then spread evenly with knife.
- When completely cool and chocolate is solid, break into pieces.
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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