Almond Roca

November 19, 2012

Almond Roca

For me, the holidays aren't complete without these Mountain Bar Cookies, and a tin full of Almond Roca to snack on and give as gifts. But this year, instead of buying my usual can of Brown & Haley, I decided to try this recipe for homemade Almond Roca for the very first time, and it was delicious. Even potentially better than store bought, which is saying a lot 'cause I really like the stuff.

Regarding the original recipe, I made a couple of changes based on suggestions I read in the comment section. For instance, I added some salt to bring out the flavor of the nuts and the toffee. I also roasted/chopped the nuts beforehand to ensure they didn't overcook and become bitter. Otherwise, this is one of those simple candies that really doesn't take much time to prepare.

A couple tips to keep in mind:
-Substitute almonds for any other roasted nut you'd like. Cashews would be delicious.
-Don't double the batch!
-Pick a chocolate you'd enjoy eating straight-up.

Almond Roca
1 cup sugar
1/4 cup water
1 tablespoon light corn syrup
1/2 pound butter (two sticks)
2 cups raw almonds
Pinch of Salt
1/2 bag (6 oz) chocolate chips or 1 standard sized bar of chocolate

Spread the almonds out on a cookie sheet and bake at 350°F for 10-15 minutes, stirring every five minutes, until roasted. Remove from heat and allow to cool for 10 minutes. Chop finely, sprinkle in a pinch of salt, and set aside.

Line your cookie sheet with parchment or a silpat mat and set aside.

Pour the sugar, water, corn syrup and butter into a medium sized heavy-bottomed pot over medium-high heat. While stirring, allow the mixture to come to a rolling boil. Once the mixture begins to boil, stir constantly and allow to cook for another ten minutes. Once the mixture has turned a deep amber, remove from heat and add half of the chopped almonds that you set aside earlier. Add another pinch of salt, and stir until almonds are incorporated.

Spread the mixture over your parchment or silpat lined cookie sheet. Using the back of a spoon or spatula, spread the mixture as thin as it will go. Sprinkle the chocolate chips over the hot mixture and let sit for two minutes until the chocolate has melted. Spread the chocolate over the toffee as evenly as possible, and top with the other half of the nuts before the chocolate hardens.

Let sit until hardened at room temperature. Break into bite sized pieces, and store in an airtight container until ready to eat.

Recipe adapted from Simply Recipes.

2 comments:

  1. Yeah for Almond Roca! My honey gives that to me every Christmas, for a least the last 25 years..I still act surprised, hehe.

    I like that this recipe gives more chocolate to enjoy and that the pieces are smaller than the original.

    What brand of butter did you use? I have found that it can make a big difference.

    Thanks for sharing and have a Happy Thanksgiving! xo

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  2. Hey Sherri! I think I used Tillamook salted butter. Happy Thanksgiving to you and yours, too. :)

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