Thursday, December 29, 2011

Copycat Almond Roca



It was Christmas Eve and my boyfriend and I we were in Fred Meyer picking up some stuff to make dinner when we decided to make some Almond Roca. He usually makes it with his mom, so he called her up and got the super easy recipe, picked up the ingredients and off we went. Note: This is his first time cooking for me and it was delicious!

I have made toffee before and have vivid memories of it sticking to the pan. I was very skeptical when he said we don't have to grease the pan, but he was right! The almonds are used to line the pan and the toffee gets poured over top of the almonds. When it comes time to break into pieces and serve, it peels right off the pan.



Copycat Almond Roca
Makes 24 - 1" Pieces

1 cup butter
1 cups sugar
3 tablespoons water
1 cup sliced almonds
1 – 1 1/2 cups chocolate chips

1. Preheat oven to 350 degrees F. Spread almonds out in an even layer in a rimmed baking sheet. You do not need to grease the pan. The almonds should cover the pan fully. Toast in preheated oven until golden brown. Watch carefully as they can burn quickly.

2. Over Medium heat, melt butter in a large pot. Add water and sugar to pot and cook until the mixture becomes the color of a brown paper bag (approximately 290 degrees). Stir constantly with a wooden spoon (mixture will rise and bubble). Remove from heat and pour evenly over toasted almonds. You will not be able to cover all the almonds but that’s OK as the uncovered almonds will be crumbled on top of the chocolate layer later.

3. Let the toffee set for just a few minutes, then sprinkle the chocolate chips on top and let them melt from the heat of the toffee. Once softened, use a rubber spatula to spread out the melted chocolate chips to form an even layer on top of the toffee.

4. Around the edges of the toffee there will be almonds that are not covered in toffee. Take these and crumble them on top of the chocolate while it is still warm. Set aside and allow candy to cool completely and chocolate to harden before breaking apart and serving.

11 comments:

Valerie said...

This looks delicious! Almonds, butter, and chocolate, what's not to love? :D

Jennifurla said...

Looks like a great treat to have around.

Ann P. said...

Suddenly, I am SERIOUS need of almond roca!! I've never been too much of a fan, but this post seems to have changed all that! Looks scrumptious, Tia :)

Erica said...

This stuff is ridiculous good and addictive!Such a fun holiday treat

Michele said...

Yum! I love almond roca. I'm going to try to get a recipe to you before the 7th. Excited! Happy New Year!

Barbara Bakes said...

I never realized it was so easy. It looks scrumptious! Happy New Year!

Charlie said...

I'm a pretty good Baker!

Foodycat said...

Oh yum! I love this stuff, but I've never made my own.

Hungry Dog said...

I love almond roca, am willing to sacrifice my teeth for it's crunchy, sticky goodness. I'll have to give this a try.

Restaurant Brugge said...

very nice post

maziegirl56 said...

have made this before and I use Hershey's choc. bars instead of choc. chips and it works just as well and you really don't have to spread it when using the choc. bars....