Best Almond Rocha Recipes
EASY HOMEMADE ALMOND ROCA
I love almond roca!! I found this copycat recipe at massrecipes.com and it tastes exactly like the real thing to me! Mmmmm.
Provided by Juju Bee
Categories Candy
Time 50m
Yield 36 candies
Number Of Ingredients 6
Steps:
- Over Medium heat, melt butter in a large pot.
- Add corn syrup, water and sugar to pot and cook until temp reaches 290 degrees OR until the mixture becomes the color of a brown paper bag (about 15-20 minutes) stirring constantly with a wooden spoon (mixture will rise and bubble quite a bit).
- Remove from heat and Stir in 1/2 of the Almonds.
- Turn mixture onto a greased cookie sheet WITH EDGES!
- While the mixture is cooling, melt the chocolate over low flame until all the chips are gone, and chocolate is smooth.
- Score the Almond butter mixture into the shape you desire (I just scored into rectangle shapes).
- Pour the hot chocolate over the almond mixture and spread evenly.
- Sprinkle with remaining almonds and allow candy to cool completely and chocolate to harden before breaking apart and serving.
- Note: I let mine refrigerate over night after breaking the into squares, and they had a better texture this way, we thought.
Nutrition Facts : Calories 208.1, Fat 14.9, SaturatedFat 8.3, Cholesterol 29.2, Sodium 111, Carbohydrate 18.2, Fiber 0.7, Sugar 16.3, Protein 1.6
MARBLED ALMOND ROCA
My easy recipe is an old favorite that we keep in steady use from mid-November until the New Year. Homemade gifts are still a Christmas tradition at our house.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1-1/2 pounds.
Number Of Ingredients 7
Steps:
- Sprinkle almonds on a greased 15x10x1-in. baking pan. Bake at 300° for 15 minutes or until toasted and golden brown; remove from the oven and set aside. , In a large saucepan over low heat, cook butter and sugar for 5 minutes. Add water and corn syrup. Bring to a boil over medium heat; cook, stirring occasionally, until a candy thermometer reads 300° (hard-crack stage). Quickly pour over almonds. Sprinkle chips on top; let stand for 1-2 minutes or until melted. Spread and swirl chocolate over candy. Cool completely; break into pieces.
Nutrition Facts : Calories 306 calories, Fat 22g fat (12g saturated fat), Cholesterol 42mg cholesterol, Sodium 166mg sodium, Carbohydrate 29g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
HOMEMADE ALMOND ROCA
Steps:
- Prepare the baking sheet: Have a large ungreased cookie sheet or sheet pan ready near the stove to pour the candy onto.
Nutrition Facts : Calories 259 kcal, Carbohydrate 21 g, Cholesterol 27 mg, Fiber 2 g, Protein 3 g, SaturatedFat 9 g, Sodium 84 mg, Sugar 18 g, Fat 19 g, UnsaturatedFat 0 g
ALMOND ROCA
This is a family recipe that we make each year for the holidays. It is my absolute favorite!
Provided by Stephanie
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h40m
Yield 24
Number Of Ingredients 4
Steps:
- Line a baking sheet with aluminum foil.
- Sprinkle 1/2 the chocolate and 1/2 the almonds onto the prepared baking sheet.
- Melt sugar and butter together in a stainless steel pan over low heat; increase heat to medium, stirring constantly, until boiling. Heat mixture to 310 degrees F (155 degrees C) or until a small amount of syrup dropped into cold water forms hard, brittle threads, 30 minutes to 1 hour.
- Pour butter-sugar mixture over chocolate and almonds on baking sheet. Sprinkle remaining chocolate and almonds over butter-sugar mixture. Cool to room temperature and refrigerate until set, about 1 hour. Break into pieces.
Nutrition Facts : Calories 252.1 calories, Carbohydrate 19.1 g, Cholesterol 41.1 mg, Fat 19.5 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 10.3 g, Sodium 110 mg, Sugar 17.8 g
ALMOND ROCA (ENGLISH TOFFEE)
A delectable confection from the kitchen of June Oaks, wife of Brigham Young University president Dallin Oaks. This was surprisingly easy to make and an absolutely delicious addition to my goodie plates for Christmas.
Provided by SharleneW
Categories Candy
Time 16m
Yield 2 pounds, 60 serving(s)
Number Of Ingredients 6
Steps:
- Spread almonds evenly on a buttered 12 x 17-inch jelly roll pan. (I used a Silpat sheet and only buttered sides and that worked great).
- Mix sugar, butter and water in a large saucepan. Cook over high heat until tan (295°F at sea level). It needs to be past the point where the mixture begins to turn tan. It will be a foamy, thick, medium tan. Be sure to stir constantly with a wooden spoon.
- Pour over sliced almonds and spread as much as possible.
- Sprinkle chocolate pieces over immediately. Let melt a minute or two and then spread evenly with knife.
- When completely cool and chocolate is solid, break into pieces.
ALMOND ROCA COOKIES
This recipe came from Lynn Scully, Rancho Santa Fe, California via Emeril's Holiday Cookie show. And it's a show stopper!
Provided by Sharon123
Categories Dessert
Time 52m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 300°F.
- In a medium size mixing bowl, whisk together flour, baking soda and salt; set aside.
- In bowl of an electric mixer, blend both sugars together at medium speed. Add butter and mix to form a grainy paste. Add eggs and vanilla and mix at medium speed until it's light and fluffy. At low speed, slowly add flour mixture and then toffee bits. Mix until it's just blended; don't over-mix.
- Place the ground almonds in a small bowl. Using your hands, roll balls of dough into 1 to 1 1/2-inch balls, then roll in the ground almonds. Place on cookie sheets several inches apart. Bake about 22 minutes and transfer cookies to a cooling rack.
- Melt the chocolate with the vegetable oil in a double boiler or in a bowl set over a pan of simmering water. Drizzle melted chocolate over the cooled cookies. Place cookies on a cookie sheet and place in freezer or refrigerator until chocolate is firmly set.
Nutrition Facts : Calories 224.4, Fat 12.6, SaturatedFat 6.5, Cholesterol 31.3, Sodium 140, Carbohydrate 25.9, Fiber 0.9, Sugar 18.1, Protein 2.8
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Almond Rocha Recipes: A Guide to One of the Most Tempting Confections
What is Almond Rocha?
Almond Rocha is a type of candy that is often made with butter, sugar, chocolate, and almonds. It originated in the United States in the early 20th century and has since become a favorite treat across the world. The candy is known for its hard and crunchy texture, as well as its nutty and sweet flavor. It is often compared to toffee or brittle, but is distinct in its own right.
The Origins of Almond Rocha
The first Almond Rocha recipe was created by a man named Harry Brown in the early 1900s. Brown was a confectioner who worked in Tacoma, Washington. He created the candy as a special treat for his friends and family, and it quickly became a local favorite. Brown went on to start his own candy company, which eventually merged with the Brown & Haley Company, the makers of Almond Roca.
The Basic Ingredients of Almond Rocha
Almond Rocha is made with a few basic ingredients:
- Butter
- Sugar
- Almonds
- Chocolate
Variations of Almond Rocha
While the basic ingredients of Almond Rocha are the same across most recipes, there are many variations of the candy. Some recipes include additional flavors, such as vanilla or cinnamon, while others use different types of nuts in place of almonds. Some people also choose to make their own variations by adding different types of chocolate, such as white chocolate or milk chocolate.
Almond Rocha with Sea Salt
One popular variation of Almond Rocha adds sea salt for a sweet and salty combination. This recipe typically includes coarse sea salt, which is sprinkled on top of the chocolate layer after it has been melted and spread over the candy. The salt adds an extra layer of flavor and texture to the candy.
Almond Rocha with Pecans
Another variation of Almond Rocha uses pecans in place of almonds. Pecans have a slightly different flavor than almonds, and can add a new dimension to the candy. Some recipes also add caramel to this variation, creating a more complex flavor profile.
Almond Rocha Bark
Almond Rocha bark is a type of candy that is made by spreading the cooked Almond Rocha mixture onto a baking sheet instead of shaping it into individual pieces. Once the mixture has cooled and hardened, it is broken into pieces, like a bark. This variation is an easy way to make a lot of Almond Rocha at once, and is perfect for sharing or gifting during the holiday season.
How to Make Almond Rocha
Making Almond Rocha is a relatively simple process, although it requires close attention to detail and precise measurements. Here is a basic recipe:
Ingredients:
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup sliced almonds
- 1 cup semisweet chocolate chips
Instructions:
- Line a baking sheet with parchment paper, and set aside.
- In a heavy-bottomed saucepan, melt the butter over medium heat.
- Add the sugar and stir until dissolved.
- Add the sliced almonds to the mixture, stirring continuously to prevent burning.
- Cook the mixture until it reaches 300 degrees Fahrenheit on a candy thermometer.
- Immediately pour the mixture onto the prepared baking sheet, spreading it out into an even layer.
- Melt the chocolate chips in a double boiler or in the microwave until smooth.
- Pour the melted chocolate over the Almond Rocha, spreading it out into an even layer.
- Place the baking sheet in the refrigerator to cool for about 30 minutes or until hardened.
- Once the candy has cooled, break into pieces and enjoy!
In Conclusion
Almond Rocha is a classic candy that is beloved around the world. Whether you prefer it with sea salt, pecans, or in bark form, there is a recipe out there for everyone. While making Almond Rocha requires some time and attention, the end result is a delicious and satisfying treat that is sure to please anyone with a sweet tooth.
Valuable Tips for Making Almond Rocha Recipes
What is Almond Rocha?
Almond Rocha is a delicious candy made with butter, sugar, roasted almonds, and chocolate. It is a favorite treat for many people, especially during the holidays. The candy has a crunchy texture and a sweet, nutty flavor that is sure to satisfy your sweet tooth.
Tip #1: Use a Candy Thermometer
When making Almond Rocha, it is important to use a candy thermometer to ensure that the sugar mixture reaches the correct temperature. If the sugar mixture is not heated to the right temperature, the candy will not set properly and will be too soft or too hard. The ideal temperature for Almond Rocha is between 290-310 degrees Fahrenheit.
Tip #2: Roast the Almonds
Roasting the almonds before adding them to the candy mixture will enhance their flavor and provide a crunchier texture. To roast almonds, spread them in a single layer on a baking sheet and toast them in a preheated oven at 350 degrees Fahrenheit for 8-10 minutes, or until they are fragrant and golden brown.
Tip #3: Use High-Quality Chocolate
The quality of the chocolate you use in your Almond Rocha recipe will greatly affect the taste and texture of the candy. It is recommended to use high-quality chocolate with a cocoa content of at least 60%. This will ensure that the chocolate melts smoothly and has a rich, chocolatey flavor.
Tip #4: Use a Non-Stick Pan or Parchment Paper
The sugar mixture used in Almond Rocha is very sticky and can be difficult to clean off pans. To make clean-up easier, use a non-stick pan or line your pan with parchment paper before pouring in the sugar mixture. This will prevent the candy from sticking to the pan and make removing it easier.
Tip #5: Let the Candy Cool Completely
It is important to let the Almond Rocha cool completely before breaking it into pieces. This will ensure that the candy is firm and easy to handle. If you try to break the candy while it is still warm, it may not hold its shape and will be more prone to breaking into uneven pieces.
Tip #6: Store the Candy Properly
To keep your Almond Rocha fresh and crunchy, store it in an airtight container at room temperature. It is best to consume the candy within 1-2 weeks after making it, as it may begin to lose its flavor and texture over time.
Final Thoughts
Almond Rocha is a delicious candy that is perfect for any occasion. Whether you are making it for a holiday treat or just as a sweet snack, following these valuable tips will help you create the perfect batch every time.