Brown And Haley Almond Roca Recipe - Cooking Index
Brown And Haley Almond Roca Recipe - Cooking Index
| 1 cup | 237ml | -- ¥ |
| 2 | Butter | |
| 1 cup | 198g / 7oz | Granulated sugar |
| 3 tablespoons | 45ml | Water |
| 1 teaspoon | 5ml | Light corn syrup |
| 1 cup | 93g / 3.3oz | Toasted almonds - chop fine |
| 1 cup | 237ml | Milk chocolate chips |
Melt the butter in a saucepan and add the sugar, water and corn syrup. Cook the mixture over medium heat, stirring. When the sugar dissolves and the mixture begins to boil, raise the heat and bring the mixture to 290 on a cooking thermometer. It will be light brown in color and syrup will separate into threads that are not brittle when dribbled into cold water. Quickly stir in 1/2 cup chopped almonds.
Immediately pour the mixture onto an ungreased baking sheet. Wait 2-3 minutes for the candy surface to firm,, then sprinkle on the chocolate chips. IN a few minutes, when the chips have softened, spread the chocolate evenly over the surface. Sprinkle the remaining almonds over the melted chocolate.
When the chocolate hardens, crack the candy into pieces, store covered.
NOTE: Heath bar or Hershey's. These two candy bars are very similar, and both are composed of ingredients similar to those in Almond Roca. One obvious difference is that there are no almonds on top of these bars. To make these candy bars, simply follow the directions for Almond Roca but omit the nuts.
Source:
Gloria Pitzer, Better Cookery Cookbook/[email protected]
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