ALMOND ROCA
INGREDIENTS:
4 sticks butter
2 cups sugar
1 cup water
1/2 teaspoon salt
3 cups sliced almonds, divided
1 teaspoon baking soda
12 ounces fine quality milk chocolate bars, chopped
DIRECTIONS:
Preheat oven to 350 F.
Evenly spread 1 cup sliced almonds onto a baking sheet and place in the oven for 6-8 minutes until they turn a light brown, stirring occasionally, so they do not burn. When done, cool and slightly crush the almonds.
Cover a 10X15" pan with foil and set aside.
Place butter in a large heavy bottomed saucepan and melt over medium heat until it starts to
bubble and you can smell a pleasant nutty aroma.
Stir in sugar, water and salt. Attach a candy thermometer inside the pan and leave the heat on medium, bring to a boil without stirring.
When the temperature reaches 245 F, stir in the remaining 2 cups almonds and
keep stirring until the temperature reaches 295 F.
When at 295 F, remove pan from heat and carefully stir in baking soda. Quickly pour into the prepared pan, gently pushing into the corners. This will begin to set very fast so don't mess around too much.
After a couple minutes, sprinkle chocolate over the top of the candy and let set for 5 minutes. Using a small off-set spatula, spread the softened chocolate evenly over the top. Sprinkle with the crushed almonds and let cool at room temperature for 60 minutes. Place in the refrigerator and let sit for a couple hours so the chocolate can set. Break into chunks with a knife or your hands.
Adapted from BBCL - Anna
http://desertculinary.blogspot.com/2005/07/almond-roca.html
INGREDIENTS:
4 sticks butter
2 cups sugar
1 cup water
1/2 teaspoon salt
3 cups sliced almonds, divided
1 teaspoon baking soda
12 ounces fine quality milk chocolate bars, chopped
DIRECTIONS:
Preheat oven to 350 F.
Evenly spread 1 cup sliced almonds onto a baking sheet and place in the oven for 6-8 minutes until they turn a light brown, stirring occasionally, so they do not burn. When done, cool and slightly crush the almonds.
Cover a 10X15" pan with foil and set aside.
Place butter in a large heavy bottomed saucepan and melt over medium heat until it starts to
bubble and you can smell a pleasant nutty aroma.
Stir in sugar, water and salt. Attach a candy thermometer inside the pan and leave the heat on medium, bring to a boil without stirring.
When the temperature reaches 245 F, stir in the remaining 2 cups almonds and
keep stirring until the temperature reaches 295 F.
When at 295 F, remove pan from heat and carefully stir in baking soda. Quickly pour into the prepared pan, gently pushing into the corners. This will begin to set very fast so don't mess around too much.
After a couple minutes, sprinkle chocolate over the top of the candy and let set for 5 minutes. Using a small off-set spatula, spread the softened chocolate evenly over the top. Sprinkle with the crushed almonds and let cool at room temperature for 60 minutes. Place in the refrigerator and let sit for a couple hours so the chocolate can set. Break into chunks with a knife or your hands.
Adapted from BBCL - Anna
http://desertculinary.blogspot.com/2005/07/almond-roca.html
