Recipe For Almond Roca Toffee

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.

Preview

See Also:

Show details

Homemade Almond Roca Recipe Sustainable Cooks

WebDec 6, 2021 · The baking sheet will get very hot when the toffee is poured onto it. Pulse 1/4 cup of slivered almonds in a food processor or finely …

1. Place almonds in a heatproof bowl. Pour boiling water over the almonds. Let sit for 45-60 seconds.
2. Line a 12x17 baking sheet with parchment.

Preview

See Also:

Show details

Homemade Almond Roca Recipe The Novice Chef

WebSep 29, 2023 · Line a 9×13 inch cookie sheet with waxed paper or parchment paper. Set aside. In a medium saucepan, mix together butter, …

1. Line a 9x13 inch cookie sheet (You can use a 9x13 cake pan too.) with waxed paper. Set aside.
2. In a nonstick medium saucepan, mix together Land O Lakes® Butter, sugar, water and molasses. Bring mixture to a slow boil, stirring with a wooden or silicone spoon. Do not use a whisk, as overstirring will ruin the toffee and make it separate.
3. Attach candy thermometer and continue cooking until the thermometer reaches 295° F, stirring often to prevent burning or sticking. Slow and steady will win this race. I kept my burner at medium-low heat, with a steady, slow boil, and it took me 20 minutes. If you try turning up the heat to speed it up, it will burn before it reaches the correct temperature.
4. As soon as you reach 295° F, remove the pan from the heat and set it on a hot pad. Stir in 1 cup of the almonds. Pour toffee mixture onto prepared pan.

Preview

See Also:

Show details