almond roca

oh man oh man oh man oh man!!! toffee + chocolate + salted almonds = THIS. please, make this. you will not regret.

almond roca
yields 3 cups

1.5 c chopped salted almonds
1 c packed light brown sugar
1 c (2 sticks) salted butter
3-4 bars hershey's chocolate (depending on what size pan you use)
candy thermometer (optional)
cocoa powder (optional)

1. butter a 7 x 11 inch pan (i just used a 9 x 9), sprinkle half the almonds (3/4 c) in the pan
2. in a heavy saucepan at medium-high, melt butter and add brown sugar
3. stir until gently boiling
4. reduce heat to medium/medium-low and boil, stirring constantly, until a candy thermometer reads 300 F
4a. if you don't have a candy thermometer, boil until the color turns a rich caramel, this may happen between 5 and 12 minutes (mine was closer to 5)
5. remove toffee mixture from heat, and pour into pan over almonds
6. sprinkle a little cocoa powder over the toffee (this helps the toffee and chocolate bind to each other)
7. place chocolate bars on top in a single layer
8. let sit for a minute or so until melted
9. using the back of a spoon, spread the chocolate around carefully
10. sprinkle with remaining toasted almonds (3/4 c), and gently press them in
11. cool completely, then break into chunks with a knife
12. EAT THEM ALL IMMEDIATELY (or store in a covered container)


1 comment:

  1. Belated Merry Xmas too :) Hope you enjoyed alot :) I am just loving your Almond Rocas.. I have followed you glad if you follow me back my dear :)