Almond Roca Recipe

"The unbelievably EASY and delicious Almond Roca Recipe on this site is much like the expensive store bought!"

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!