Make. Almond Roca
I'm trying really hard to have a handmade holiday this year. I decided to go with edibles for teacher/bus driver/neighbors this year. Almond Roca was my candy of choice.
Almond Roca Recipe
1 lb. butter
2 cups sugar
2 tbsp. corn syrup
6 tbsp. water
1 cup almonds (chopped finely)
1 bag milk chocolate chips
Using a large pot, melt butter. Add in sugar, corn syrup and water. Stir continuously for approximately 10-15 minutes. In this time the mixture will start to bubble and expand. This is why you want a large pot. When the mixture is at 290 degrees F (or is a caramel brown color and starting to thicken), take off the burner and mix in 1/2 cup of the almonds. Pour into a cookie sheet (lined with wax paper is best) and allow to cool for a few minutes. In the meantime, melt bag of chocolate chips. Pour melted chocolate on top of the butter/sugar mixture and sprinkle with remaining almonds. Allow to cool in refrigerator for an hour before attempting to break into small pieces.
I don't have a picture of any of the Almond Roca outside of the boxes. I thought it best to package it right away to keep me from wanting to eat it all! We did "test" it and it definitely has my seal of approval.
I compromised on the packaging. I could have made the boxes but I didn't. I know my limits. The boxes were purchased at Hobby Lobby (50% off this week, by the way). They are a piece of cake to assemble (just pop them open) and saved me a lot of time and money. I did punch out a scallop tag to place on the top. That's why this project gets the "semi-homemade" seal of approval.
Almond Roca Recipe
1 lb. butter
2 cups sugar
2 tbsp. corn syrup
6 tbsp. water
1 cup almonds (chopped finely)
1 bag milk chocolate chips
Using a large pot, melt butter. Add in sugar, corn syrup and water. Stir continuously for approximately 10-15 minutes. In this time the mixture will start to bubble and expand. This is why you want a large pot. When the mixture is at 290 degrees F (or is a caramel brown color and starting to thicken), take off the burner and mix in 1/2 cup of the almonds. Pour into a cookie sheet (lined with wax paper is best) and allow to cool for a few minutes. In the meantime, melt bag of chocolate chips. Pour melted chocolate on top of the butter/sugar mixture and sprinkle with remaining almonds. Allow to cool in refrigerator for an hour before attempting to break into small pieces.
I don't have a picture of any of the Almond Roca outside of the boxes. I thought it best to package it right away to keep me from wanting to eat it all! We did "test" it and it definitely has my seal of approval.
I compromised on the packaging. I could have made the boxes but I didn't. I know my limits. The boxes were purchased at Hobby Lobby (50% off this week, by the way). They are a piece of cake to assemble (just pop them open) and saved me a lot of time and money. I did punch out a scallop tag to place on the top. That's why this project gets the "semi-homemade" seal of approval.
posted by Christy at 1:36 PM
7 Comments:
Where did you get your super cute box????
I got them at Hobby Lobby. They're even on sale this week for 50% off. I hope there are some left after Christmas for the big sale because I will go and stock up!
umm... can you say yummy??? I think I'm going to have to try this recipe out! My hips and gut thank you! :)
mmmmmmmm, those sound yummy! Love the fancy packaging, too.
hey, thanks for the heads up about Hobby Lobby...I went yesterday and bought some of those boxes. Will be posting tomorrow. lol
OOh, that could be deadly. I love that Almond Roca.
That's so awesome, I'm taking notes for next year (and shopping at Hobby Lobby after Christmas looking for the 90% off deals I got last year...).
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