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
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Easy copycat Almond Roca Candy recipe that has four ingredients. Simple step by step instructions to perfect Almond Roca Candy every time!
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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Toffee Recipe - Homemade Almond Roca! Hilah Cooking
My butter toffee recipe is like homemade almond roca candy and makes a perfect Christmas treat or edible gift! I like almond toffee but pecans and pistachios are delicious, too. If you have a nut allergy, just leave the nuts out and make plain chocolate toffee! Toffee recipe below.
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Toffee Recipe at
Ingredients:
1 stick butter (4 ounces)
3/4 cup sugar
1 tablespoon water
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 1/2 cups toasted, slivered almonds or other nuts
3 ounces semisweet chocolate (about 1/2 cup)
Optional garnish: dried fruit, coarse salt, M&Ms, more nuts, sprinkles
The thermometer I use:
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Hilah Cooking is a short-form, educational web cooking show focused on making cooking FUN! I show you simple, low-cost recipes with a Texas flair. Everything from how to make tortillas, to churros, to how to poach an egg. Basic cooking techniques and delicious home cooking recipes. New videos every Thursday!
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Glenn Allen's Almond Roca Recipe
See how Glenn makes that yummy Almond Rocca
Almond Roca
In this video we are going to be making some Almond roca .Its super delicious and just amazing. It's an easy Almond roca recipe.Super delicious!
If you do make this delicious almond Roca, be sure to take pictures and send them to me on Instagram, I'd love to see it!
Recipe credit: sheinaz_mh
Ingredients:
250g butter
1 cup brown sugar
3 tbsp water
2 tbsp glucose syrup
1 cup slivered almonds
Add in the butter, sugar, water and glucose syrup to a large pot. Heat it on medium to low heat, and it will start melting.Ensure you keep stirring it. It will start bubbling and once it reaches a golden brown colour, add in the almonds and mix really well. Pour it onto your Pyrex or baking tray with a piece of baking paper, and spread it out thinly.Let it set for about 30 minutes.Snap into pieces and store in an air tight container.
Enjoy!