Baking Soda Almond Roca Recipe

Homemade Almond Roca (4 Ingredients!) The Big …

WebJun 15, 2022 · Instructions. Line a small square pan or loaf pan with parchment paper and spread out 1/4 cup of the chopped almonds over …

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). 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 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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