How To make Almond Rocca
1 c Pecans, chopped (we use
-chopped almonds on some -batches) 3/4 c Brown sugar (packed)
1/2 c Butter or margarine (butter
-makes it richer) 1/2 pk (6 oz size) semisweet
-chocolate chips. (1/2 cup) Almond Rocca: This is not for Almond Roca, yet it is close enough and it is real easy. In fact my 14 year old daughter has been making it by herself at christmas for the past 4 years. Hope this will meet your needs. It comes from the Betty Crocker cookbook, so you may have it on hand already. Toffee: Butter square pan, 9x9x2 inches. Spread chopped nuts in pan. Heat sugar and butter to boiling, stirring constantly. Boil over medium heat, stirring constantly, 7 minutes (watch it real close the last minute or two). Immediately spread mixture evenly over nuts in pan. Sprinkle chocolate pieces over hot mixture; place a baking sheet over pan so contained heat will melt chocolate. Spread melted chocolate over canndy. While hot, cut into 1 1/2 inch squares. chill until firm. Now for the changes we use. When we are going to be giving this as a gift, we melt another 1/2 cup of chocolate in the microwave. Use an 7x7x2 pan (or smaller than the 9x9x2). Spread the melted chocolate on top of the buttered pan that is covered with the nuts. After the chocolate is spread on top, sprinkle more nuts on top, while chocolate is still warm. Then cut into small sizes. After the candy is set, remove from the pan and wrap individually with desert foil. I get mine at the bakery supply, or a craft shop.
How To make Almond Rocca's Videos
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.
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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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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CLICK HERE TO GET THE PRINTABLE RECIPE: ????️
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 Easy Almond Roca Candy
Easy copycat Almond Roca Candy recipe that has four ingredients. Simple step by step instructions to perfect Almond Roca Candy every time!
HOW TO Make Almond Roca...Join Glenn on 12/20 to learn how!
JOIN GLENN on Monday, Dec 20, 2021 06:30 PM via Zoom to find out HOW TO make his delicious Almond Roca!
Visit here to get a list of what you will need and for the FULL RECIPE! GLENN'S ALMOND ROCCA PARTY
Meeting ID: 925 267 9025
Passcode: Roca
Zoom link:
What you'll need!!!
1 lb Salted Butter
2 cups Sugar
7 Hershey bars (individual size broken into 3-piece squares)
1/3 lb finely chopped almonds
12' by 18' Cooking Sheet (I find that old Revere Ware pans are better than Analon or Circulon for caramelizing)
Stirring Spoon (I use a wooden spoon)
Spreading Knife or heat resistant spatula
Pastry brush
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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