Tuesday, December 23, 2014

Homemade Almond Roca

Hi everyone! My name is Violet and I blog over at Blythe Ponytail Parades
Christie so kindly asked me to share some holiday goodies with you and this Homemade Almond Roca just blew me away. I grew up eating Almond Roca as my mom and I were big fans of toffee crunch. After stumbling across this recipe, I knew I had to try it for myself. My husband and I are all about white chocolate so I made a little switcheroo and used some Ghiradelli white chocolate chips for this recipe. 

Here's what you need to make your own:

2 1/2 cups chopped almonds
16 oz. light brown sugar
1 1b. butter
22 oz. milk chocolate or white chocolate chips

First, I cut some parchment paper to cover a large cookie sheet. 

Next, I poured a layer of crushed almonds over the whole pan of parchment paper. Note: Make sure this is very thick. You don't want a lot of spots empty as the toffee will be poured over the almond and harden together.

Then, I grabbed a larger saucepan and began melting the butter and brown sugar together over medium heat. Stir constantly to keep the mixture from burning. Once it becomes very thick and bubbled, it's about time to take it off the burner. Note: I had a candy thermometer in mine the whole time, taking it off the burner once it hit 285 degrees. 

Quickly pour your toffee over the almond layer and spread evenly. 

Next, take your chocolate chips and begin melting them in the microwave or on a low setting of your stove top. When the chocolate is fully melted, pour over the top of the toffee layer and sprinkle the remainder of your almonds on this chocolate layer. 

Now leave your candy out to harden, or stick it in the fridge to harden quicker. (Taste testing after 30 minutes is greatly encouraged. When its still a bit melty, it tastes like heaven fell in love with your mouth.) Once hardened, break apart by hand or cut with a knife. I found cutting to be difficult and left me with some less than pretty pieces so I used my hands. 

I ended up using more almonds than the original recipe called for. Once I made the toffee, I quickly realized the the almond layer was not thick enough to pour over so I added more. I also used slightly less chocolate since it generally comes in bags of 11oz. I had more than enough chocolate with 22 oz. total. 

These are quite the treat and will now be saved in my tried and true recipe box! Thanks to Christie for letting me share these sweet treats with you. Happy Holidays to you all! Enjoy the season overeating with your friends and family! 

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