Almond Roca Recipe Nutrition Facts

Low Carb Almond Roca Recipe Food.com

WEBJan 26, 2010 · ingredients. Units: US. 1 cup ground almonds (I grind my own) 1⁄4 cup butter, melted. 1 tablespoon sugar free almond roca syrup (to taste)

1. combine all ingredients.
2. eat as needed.

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Keto Candy! BEST Low Carb Keto Almond Roca Idea

WEBMay 11, 2020 · Keto Low Carb Almond Roca. Keto almond roca you won’t be able to stop eating! A super easy and yummy low carb keto …

1. Combine the ½ C. butter, ½ C. Swerve sugar substitute and ¼ cup heavy whipping cream in a pot on the stove over medium heat. Whisk until well combined.
2. Continue to cook down the mixture until it has thickened and become golden brown. Remove the mixture from the heat and stir in the vanilla and almond extracts.
3. Pour the mixture onto a small parchment lined baking sheet, and spread it into a thin layer, but not too thin.
4. Place the baking sheet into the freezer to set until the toffee layer has hardened.

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Almond Roca Recipe Girl

WEBJun 19, 2018 · Butter a 7x11-inch pan (or 9x12 for slightly thinner roca). Sprinkle 1 cup of toasted almonds on bottom of the pan. In a heavy …

1. Butter a 7x11-inch pan (or 9x12 for slightly thinner roca). Sprinkle 1 cup of toasted almonds on bottom of the pan.
2. In a heavy saucepan at medium-high heat melt butter and add brown sugar. Stir until gently boiling. Reduce heat to medium or medium-low and boil 12 minutes exactly, stirring constantly. *Edited to add* I make mine without a candy thermometer with success, but since some readers have noted having trouble with this recipe- you might wish to stick an instant read thermometer in there just to make sure it's about the right temperature. Pull it off the heat when it has reached the hard-crack stage (300 degrees F)- or when the mixture starts to separate (the oil starts to separate from the sugar). If it gets higher than 320, it will not remain solid.
3. Remove the mixture from heat, give it a good stir to mix up that butter and sugar one more time, and immediately pour the hot mixture into the pan over the almonds. (see *Recipe Notes below) Place the chocolate bars on top. Let them sit a minute or so until melted, then spread chocolate around carefully. Sprinkle with the remaining toasted almonds, and gently press them into the chocolate.
4. Cool completely, and then break apart into chunks with a sharp knife. Store in a covered container.

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