Homemade Almond Roca - Pineapple Top Hawaii
Day 2 of 24 days of desserts! : Almond Roca
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When I see almond Roca it reminds me of my childhood , going to my grandparents house and seeing it on my grandpas shelf. I useto lick off all the chocolate and then eat the center. Lol the good ol’ days. These are such a delicious treat and great for gift giving! Nothing like a homemade treat right? especially these, your neighbors are gonna be stunned when you give them this!
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Recipe:
2 cups brown sugar
2 cups butter
1 cup chopped almonds for brittle
2 cups finely chopped almonds
(For dusting )
8 oz milk chocolate ( for dipping)
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Professional Baker Teaches You How To Make TOFFEE!
Chef Anna Olson shows you how to make this amazing buttercrunch toffee recipe!
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Ingredients
1 cup (225 g) unsalted butter
1 ¼ cups (250 g) granulated sugar
3 Tbsp (45 mL) water
½ tsp (2.5 g) salt
1 ½ tsp (7 mL) vanilla extract
12 oz (360 g) dark chocolate, chopped & divided
1 cup (100 g) sliced almonds, lightly toasted
sprinkling flaked sea salt
Directions
1. Line a baking tray with parchment paper and set aside.
2. Measure the butter in a medium saucepan over medium high heat and swirl the pan to coat the sides with melted butter (this will help prevent the sugar from crystallizing as it cooks). Add the sugar and water and bring up to a boil still over medium high heat while stirring often with a wooden spoon or silicone spatula. Once the mixture comes to a boil, reduce the heat to medium and stir constantly until the mixture reaches 300ºF (150ºC) on a candy thermometer (it will only be a pale amber colour, not caramel-coloured). Remove the pan from the heat and stir in the vanilla and salt, then quickly pour the mixture onto the prepared tray (do not spread it around). Let this set until completely cooled, about 2 hours.
3. Before coating it with chocolate, gently wipe the top surface of the buttercrunch with a paper towel, to take away any excess oil (this could prevent the chocolate from sticking properly). Have ready a second baking tray lined with parchment paper.
4. To temper the chocolate, melt 9 oz (270 g) of the chocolate in a metal bowl placed over a pot of barely simmering water, stirring until it has melted and is within a temperature between 113-122ºF (45-50ºC). If the chocolate gets warmer than this, then you need to let it cool below 113ºF (45ºC) and re-warm. Remove the bowl from the heat and stir in the remaining 3 oz (90 g) of chocolate and stir to melt, continuing to stir until the chocolate reaches a temperature of 82ºF (28ºC). Return the bowl to the water bath and stir to warm up to between 88-90ºF (31-32ºC) – this doesn’t take long. At this point the chocolate is ready for using and will set at room temperature with a nice satin finish.
5. Pour half of the chocolate over the buttercruch and spread to cover it evenly and as close to the edges as possible. Sprinkle the chocolate with half of the almonds and a light sprinkling of sea salt. Once set (about 3 minutes), place the second parchment-lined baking tray over the buttercrunch and carefully invert – now the chocolate-coated side should be on the bottom, on the second tray. Peel away the parchment from the buttercrunch and wipe this side with a paper towel. Pour the remaining half of the chocolate over this side and spread evenly, finishing with a sprinkling of the remaining almonds and a little sea salt. Once the chocolate is almost set, pop the tray into the fridge for just 3-4 minutes – this “cures” or sets the chocolate. After this time, remove the chocolate, and it can be cracked into pieces and stored in an airtight container at room temperature (out of direct sunlight).
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Making Almond Roca – Recipe
In this video, Kevin is making Almond Roca. This is a delicious sweet treat that everyone is sure to love!
Recipe Girl written recipe:
Music Credit: “Fearless First Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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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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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!
Italian Afternoon by Twin Musicom is licensed under a Creative Commons Attribution license (
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recipe card:
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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Life of Riley by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
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