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Almond Roca Recipe
"The unbelievably EASY and delicious Almond Roca Recipe on this site is much like the expensive store bought!"
Almond Roca Recipe | Chocolate-covered Almond Toffee | | | | | | Special equipment: 2 large (17- by 13-inch) baking sheets, a candy or deep-fat thermometer use the 4-oz Ghiradelli Chocolate Baking Bars I have made different variations: Plain Toffee coated with bittersweet chocolate and toasted Pecans, Plain Toffee coated with semi-sweet chocolate and toasted Almonds, etc. | | | | 1 cup | | slivered almonds | | | 3 cups | | walnuts | | | 4 oz | | bars fine-quality milk chocolate | | | 4 oz | | bars fine-quality bittersweet chocolate | | | 1 lb | | unsalted butter plus additional for greasing | | | 2 cups | | sugar | | | 2 Tbs | | water | | | 2 tsp | | vanilla | | | | | | | 1 | Pulse almonds in a food processor until coarsely chopped, then transfer to a small bowl. Pulse walnuts in food processor until finely chopped and set aside. | | 2 | Finely chop 1 bar of milk chocolate and 1 bar of bittersweet chocolate with a large knife, then combine in a bowl. Repeat with remaining 2 chocolate bars and combine in another bowl. | | 3 | Butter a large baking sheet and put on a heatproof work surface. | | 4 | Bring butter, sugar, and water to a boil over moderately high heat, whisking until smooth, then stirring occasionally, until mixture is golden and registers 300°F on thermometer. | | 5 | Immediately stir in almonds and vanilla, then carefully pour mixture onto center of prepared baking sheet (use caution when pouring hot liquids). | | 6 | Spread toffee into a 15- by 12-inch rectangle (1/4 inch thick) with a heatproof spatula, smoothing top, and let stand 1 minute, then sprinkle 1 bowl of chopped chocolate evenly on top of hot toffee. Let stand until chocolate is melted, 2 to 3 minutes. | | 7 | Spread chocolate evenly using a heatproof rubber spatula or an offset metal spatula. Sprinkle half of walnuts evenly over melted chocolate, then cover with a sheet of wax paper or parchment. Let set for 30 minutes. | | 8 | Invert second baking sheet over toffee and carefully invert toffee and sheet, being careful not to break toffee. | | 9 | Put remaining chocolate in double boiler to melt, then spread (as above) and sprinkle with remaining walnuts. Place a sheet of wax paper or parchment on top and press lightly to help nuts adhere. Let set until chocolate is firm, about 30 minutes. | | 10 | Break toffee into pieces, then transfer to an airtight container and keep at room temperature. | | | | | Servings: 60 | | Yield: 3 lb | | | | Nutrition Facts | | Serving size: 1 serving | | Percent daily values based on a 2000 calorie diet. | | Nutrition information calculated from recipe ingredients. | | The following ingredients were not linked to the ingredient database and were not included in the nutrition information: | | bars fine-quality milk chocolate | | bars fine-quality bittersweet chocolate | | unsalted butter plus additional for greasing | | | | | | | | | Amount Per Serving | | | | | Calories | | 78.19 | | | Calories From Fat (54%) | | 42.07 | | | | | % Daily Value | | Total Fat 5.03g | | 8% | | | Saturated Fat 0.45g | | 2% | | | Cholesterol 0.00mg | | 0% | | | Sodium 0.16mg | | 0% | | | Potassium 43.30mg | | 1% | | | Carbohydrates 7.93g | | 3% | | | Dietary Fiber 0.66g | | 3% | | | Sugar 6.94g | | | | | Sugar Alcohols 0.00g | | | | | Net Carbohydrates 7.27g | | | | | Protein 1.40g | | 3% | | | | | | This Recipe was formatted and exported by Living Cookbook...Click HERE to get your Living Cookbook Today! | | | | | | | | |
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