How To Make Homemade Almond Roca
Are you looking for the best Almond Roca recipe? This is it! Perfect every time. The rich caramel covered with smooth chocolate and smashed almonds is delicious and contains no corn syrup.
Almond Roca Bars- Chocolate Almond Bars - Quick & Easy Dessert - Delicious ????
almond roca bars are so GOOD! plus they are so simple and easy to make!
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take 2 sticks of unsalted butter at room temperature
add 1/2 cup brown sugar
1/2 cup granulated sugar
mix for 2 minutes until fluffy
now add 1 egg
1 teaspoon almond extract
1/4 teaspoon salt mix to combine
once combined add:
2 cups all purpose flour
mix until flour is combined
grease a 9x13 baking dish
add the flour mixture to the dish and spread it out.
Use yours hands to help press the dough down!
bake at 350°F for 13 to 15 minutes
***once done baking turn the stove off***
immediately add 1 +1/2 cups of chocolate chips to the dough
return the tray to the oven for 10 to 15 seconds --- this is to help melt the chocolate!
keep the oven turned off when you return the tray with chocolate chips on top.
very gently using a spatula spread the melted chocolate chips out
add 1/2 cup sliced almonds on top
allow the chocolate to set for a couple of hours - I usually leave it out on the counter to set for 2 to 3 hours
once the chocolate has set slice and enjoy!
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Copycat Almond Roca: A Homemade Candy That Tastes Just Like the Original
Almond Roca
INGREDIENTS
• 1 cup butter (unsalted)
• 1/2 cup sugar
• 1 cup chocolate chips (any chocolate chips of choice)
• 1/2 cup raw almonds (Chopped roughly)
PREPARATION STEPS
1. Line a small square pan or loaf pan with parchment paper and spread out 1/4 cup of the chopped almonds over the bottom. Set aside.
2. In a small saucepan, combine your butter and sugar. On low heat, heat up until the butter has melted and the sugar has dissolved. Stirring regularly, once the mixture begins to bubble, add your candy thermometer into the center of the mixture. Continue to stir every 30 seconds, until the thermometer reaches 300F (hard crack) (286F at my altitude ) Remove from the heat.
3. Continue stirring continuously to ensure the butter and sugar do not separate. Pour into the lined pan and let sit for 5 minutes.
4. After 5 minutes, top with your chocolate chips evenly over the top. Cover the pan with tin foil and let sit for 5 minutes. After 5 minutes, remove the tin foil. Using a rubber spatula, spread out the chocolate evenly over the toffee. Once spread, top with remaining chopped almonds. Refrigerate for at least 2 hours, or overnight. Once set, use a sharp knife and slice into pieces.
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Almond Roca Recipe
This homemade almond roca candy recipe is a perfect treat for a homemade gift or dessert to keep in the candy jar! Just a few ingredients and these step-by-step photos help you make this toffee almond chocolate candy!
Full Recipe Here:
Chocolate Toffee Cookies (Almond Roca Copycat)
These chocolate toffee cookies are soft, delicious and full of almonds and toffee bits. Make this Christmas cookie recipe to give as holiday gifts, or for your holiday dessert platter!
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Ingredients
Cookie
1 cup flour
1/3 cup cocoa powder
1/4 tsp salt
1/2 cup butter, softened
2/3 cup sugar
1 large egg, separated
2 tbsp milk
1 tsp vanilla
Assembly
1 cup almonds, chopped (See Note 1)
1 cup Heath Toffee bits
Toppings
1/2 cup chocolate
1 tbsp butter
Sea Salt Flakes
Instructions
Cookie
Whisk together the flour, cocoa and salt in a medium bowl. Separate the egg yolk from the white into two bowls. Set aside.
By hand or using electric mixer, cream the butter and sugar until pale in color. Beat in the vanilla, milk and egg yolk. Add the flour/cocoa mixture and beat until blended. Refrigerate cookie dough 1 hour.
Assembly
Preheat oven to 350°F. Chop the almonds and place in a bowl to roll the cookies in. Whisk the egg white until frothy.
Scoop the cookie dough and roll into 24 balls. Place on lined baking sheet.
Using a spoon, roll to coat each dough ball in the egg white, gently shaking to remove excess egg white. Next, roll in the chopped almonds, pressing gently to adhere. Place back on baking sheet and repeat for all dough balls.
Make an indentation in the center of each dough ball with thumb or rounded end of wooden spoon or kitchen utensil. Bake for 10 minutes, remove from oven and gently press again if needed to make indentation in center of each cookie again. Fill each with Heath toffee bits and return to oven to bake another 2-3 minutes.
Meanwhile in a microwavable bowl, melt the chocolate pieces and butter. Stir until smooth. Drizzle over each cookie (See Note 2) and top with a sprinkle of sea salt flakes.
Notes
1. Roasted almonds with skin on or off can be used.
2. Either drizzle chocolate over cookies using a squeeze bottle or use a plastic bag and snip one of the corners to squeeze out.
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How to Make Perfect Toffee | Fresh P
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This English toffee recipe is so easy and so delicious, it might be the best I've ever had. The best part is that it comes together in one pan, you can cover it with chocolate and nuts, or leave it plain. You don't need a candy thermometer, just a watchful eye and a sense of color. This is an old family recipe that I make every year for the holidays, Christmas just isn't the same without this simple almond toffee. For those of you who love Almond Roca, this is exactly like it, but better.
Almond Butter Crunch
INGREDIENTS
2 cups slivered almonds
1 cup butter
1 cup sugar
2 tablespoons invert sugar/Lyle’s Golden syrup or corn syrup
9-12oz/3/4 bars good quality dark chocolate, I prefer 70% or darker, chopped
2-3 cups walnuts, chopped finely
DIRECTIONS
Line a 1/2 sheet pan with parchment and butter it. Set aside. In a large saucepan combine the butter, sugar, corn syrup and almonds. Cover it with a lid and cook over medium heat until butter is melted. Stir or swirl the mixture just as much as you need to keep the nuts from browning on the bottom of the pan. Once it starts to boil, don't stir, just swirl (or flip as I do, careful it’s hot). Once it boils continue biting for 5-6 minutes. You want a golden color with some toasted almonds, but not dark brown like you do for caramel, it’s a natural leather color. The end temperature will be between 300-310F/149-155C. Immediately spread the toffee out onto your buttered sheet, even it out with a rubber scraper.
Cover the toffee with the chocolate and let it set for 3-4 minutes to melt. Once the chocolate is all glassy and melted, spread it out and cover the entire surface with chopped walnuts. That’s it. Cool in the refrigerator for 20 minutes before breaking into shards. Store cooled toffee in a sealed container.
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