Brown And Haley Almond Roca Recipes

HOMEMADE ALMOND ROCA

Homemade Almond Roca image

Homemade Almond Roca is an easy English toffee with almonds that's topped with dark chocolate. It's even easier if you use a candy thermometer. Perfect for holiday gifts!

Provided by Elise Bauer

Time 25m

Number Of Ingredients 6

Ingredients

1 cup sugar
1/4 cup water
1 tablespoon light corn syrup
1/2 pound butter (2 sticks - NO substitutes!)
1/2 pound. slivered almonds (2 cups)
1/2 pound bar of regular Hershey's dark chocolate (7 oz okay)

Steps:

Prepare the baking sheet: Have a large ungreased cookie sheet or sheet pan ready near the stove to pour the candy onto.

Nutrition Facts : Calories 259 kcal, Carbohydrate 21 g, Cholesterol 27 mg, Fiber 2 g, Protein 3 g, SaturatedFat 9 g, Sodium 84 mg, Sugar 18 g, Fat 19 g, UnsaturatedFat 0 g

BROWN & HALEY'S ALMOND ROCA

Brown & Haley's Almond Roca image

From the Top Secret Recipe Book :)

Provided by Amber Shelton

Categories Chocolate

Number Of Ingredients 6

Ingredients

1 c butter
1 c granulated sugar
3 Tbsp water
1 tsp light corn syrup
1 c finely chopped toasted almonds
1 c milk chocolate chips

Steps:

1. Melt butter in a saucepan. Add sugar, water, and corn syrup. Cook the mixture over medium heat, stirring.
2. When the sugar dissolves and the mixture begins to boil, raise the heat and bring the mixture to 290 degrees Fahrenheit on a cooking thermometer. (This is called the soft crack stage). It will be light brown in color, and syrup will separate into threads that are not brittle when dribbled into cold water.
3. Quickly stir in 1/2 cup chopped almonds. Immediately pour the mixture onto an ungreased baking sheet. Wait 2 or 3 minutes for the candy surface to firm, then sprinkle on the chocolate chips. In a few minutes, when the chips have softened, spread the chocolate evenly over the surface. Sprinkle the remaining almonds over the melted chocolate. When the chocolate hardens, crack the candy into pieces. Store covered.

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