An easy and delicious homemade version of the classic Almond Roca candy
1½ cups coarsely-chopped almonds
16 oz. light brown sugar
1 lb. butter
24 oz. milk chocoalte chips
- Sprinkle ¾ cup coarsely chopped almonds onto the bottom of an 18x13 inch cookie sheet.
- Set aside.
- In a 2 qt. sauce pan, combine sugar and butter over medium high heat
- Stir frequently for several minutes unit bubbly and thick.
- Use a candy thermometer and cook until 290 degrees F.
- Watch carefully after 280 degrees F to prevent it from burning.
- Once it has reached 290 degrees F, remove from heat.
- Pour candy evenly on top of the almonds in cookie sheet.
- Let stand for a few minutes.
- Melt chocolate chips in microwave with 1 tsp. shortening or oil to help keep it smooth.
- Microwave in 30 second increments, stirring between each increment, until completely melted and smooth.
- Cover candy with layer of chocolate
- Sprinkle remaining almonds evenly over the top of chocolate layer.
- Allow to set in the fridge for a few hours.
- Once completely hardened, break into pieces using a knife.
- This recipe makes about 2 lbs of candy and is great for gifts!
Recipe: Chef in Training
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