Welcome friends, foodies, and beloved bloggers! Today we will be making a delicious candy. No really, this candy is to die for. It's called Almond Roca. If you are a candy-holic, much like myself, you can find Almond Roca at any of your local stores, walmart, and so on and so forth.
If you have NO idea what we are talking about, let me explain. Almond Roca is a candy manufactured by Brown & Haley Co. in Tacoma, Washington. It's a hard toffee, almond butter crunch, to be exact. It's coated in chocolate and sprinkled with almonds. It is very similar to English toffee. It was invented in 1923 and you can find all sorts of Roca such as: peppermint, macadamia nut, mocha, dark chocolate, and cashew. This is one version of their packaging:
Makes One (7x11-inch) pan
You will need:
- 3/4 cup toasted, chopped almonds
- 1 cup light brown sugar
- 1 cup (2 sticks) butter
- 6 oz (about 1 cup) milk chocolate chips
- Butter a 7x11 inch pan.
- Sprinkle half of the almonds on the bottom of the pan.
- In a heavy saucepan, over medium high heat, melt the butter and then add the brown sugar.
- Stir gently until boiling.
- Reduce heat to medium and continue boiling until the temperature reaches 300 degrees (hard crack stage).
- Use a candy thermometer.
- If it gets hotter than 320 degrees it will NOT remain solid.
- Pour the hot mixture over the almonds in the buttered pan.
- Pour the chocolate chips over the top and let them sit for a minute or two to melt.
- Once they are melted, use a spatula to spread them evenly over the top.
- Sprinkle the remaining chopped almonds over the melted chocolate.
- Let the whole thing cool until the chocolate has set.
- Use a sharp knife to break the almond roca into pieces.
This recipe would make for an awesome gift for the holidays, birthdays, and what not. Enjoy it, and I'll be back tomorrow with a yummy dinner recipe. I'll see you all then! Have a great day and happy blogging to all!