If you like the sweet-salty combination in desserts, use roasted almonds that are salted (then you can chop them and toast them lightly in a dry frying pan).This recipe is gluten-free adaptable- just be sure to use a brand of chocolate that is known to be GF. Homemade Snickers and Holiday Lollipops are fun choices too! If you enjoy candy recipes, you might also like my recipes for Key Lime Fudge, Caramels or Fantasy Fudge. This should keep just fine in a sealed container kept at room temperature for a couple of weeks. And SO addicting and buttery and almondy and salty-sweet and delicious. On candy-making day at my house, this was the favorite of all of my taste testers… by far. It’s best to get this almond roca out of your house as quickly as possible. Sample! Just to make sure everything is tasting okay and everything 😉 Break it apart gently with your hands, or set it on a cutting board and use a large knife to cut across the slab of candy–wedges will break off and appear in all sorts of shapes and sizes. Once the mixture is firm and set, loosen the sides of the pan with a knife and the almond roca should pop right out of the pan in one, big hunk. You can either let the almond roca sit at room temperature overnight to set that chocolate completely, or you can refrigerate it until firm, or you can freeze it for about 20 minutes (until firm). Let them sit there for a minute or so and get all gooey and melted, then use the bottom of a spoon to spread the chocolate around. Place four chocolate bars on top of the hot toffee. Pour it on top of the almonds in the pan– drizzling it all over and and filling in all of the spaces with the toffee. If it gets higher than 320, the mixture will not remain solid. Pull it off the heat when it has reached the hard-crack stage (300 degrees F) or when the mixture starts to separate (the oil starts to separate from the sugar). Here’s a candy thermometer that has good reviews on Amazon. I make my almond roca without a candy thermometer with success, but since some readers have noted having trouble with this recipe- you might wish to stick an instant read thermometer in there just to make sure it’s about the right temperature. It should look all cool and golden and toffee-like when it’s done. Not a wild, rolling boil… just enough of a boil where you see bubbles popping frequently.īoil the butter/sugar mixture for 12 minutes exactly (stirring constantly). You can use unsalted natural almonds if you don’t care for the salty-sweet combination in dessert.īring the mixture to a boil. I use salted, roasted almonds (and then toasted them in a dry frying pan after chopping). I realize everyone doesn’t have a 7×11-inch pan, so you can certainly use a 9×12-inch if you need to… it will just be more spread out and thinner. To make homemade almond roca, sprinkle 3/4 cup chopped and toasted almonds into the bottom of a buttered 7×11-inch glass pan.
#Almond brickle chips how to
My CRAZY-ADDICTING favorite! The best part is- you will NOT need a candy thermometer for this recipe! yahoo-easy! How to make Almond Roca: Watch the video showing you how to make Almond Roca, then scroll to the bottom of this post to print out the recipe so you can make it at home.Īlmond roca is my favorite. So far, I’ve made truffles, peanut brittle, fudge and this Almond Roca. I’ve been a busy little candy maker lately, anticipating the desire for holiday gifting.
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