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Almond Roca




Source of Recipe


recipegirl


Recipe Introduction


Made for Christmas 2011


Recipe Link: http://www.recipegirl.com/2011/12/12/almond-roca-2/

List of Ingredients




1 1/2 cups chopped toasted almonds, divided
1 cup packed light brown sugar
4 bars of chocolate (such as Hershey's Bars)
1 cup (2 sticks) salted butter

Recipe



1. Butter a 7x11-inch pan (or 9x12 for slightly thinner roca). Sprinkle 1 cup of toasted almonds on bottom of the pan.

2. In heavy saucepan at medium-high heat melt butter and add brown sugar. Stir until gently boiling. Reduce heat to medium or medium-low and boil 12 minutes exactly, stirring constantly.

3. Remove the mixture from heat and immediately pour hot mixture into pan over almonds. (see *Tips below) Place chocolate bars on top. Let them sit a minute or so until melted, then spread chocolate around carefully. Sprinkle with remaining toasted almonds and gently press them into the chocolate..

4. Cool completely, and then break apart into chunks with a sharp knife. Store in a covered container.

Tips:
*This recipe is gluten-free adaptable- just be sure to use a brand of chocolate that is known to be GF.

*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). If you don't care to have much salt, use unsalted natural almonds. I went for the salty kind and LOVED it.

*If you don't have a 7x11-inch pan, it's okay to use a 9x12-inch pan. You probably won't want to go all the way to the edges with the almonds, toffee and chocolate or it will be thin. Leave about an inch all the way around.
*Speed up the cooling process by placing the pan in the refrigerator.

*If you are in a place where it is very humid, you will likely have trouble getting your toffee to set. Toffee doesn't like humidity. Try it on a dry day!

*Edited to add that some people have trouble w/ the chocolate separating from the toffee. This is kind of normal in almond roca since the toffee is so buttery. I've been told that one way to avoid that is to give the toffee a light dusting of cocoa powder before placing the chocolate bars on top. The powder apparently acts as an absorbent for the butter and allows the chocolate to adhere more easily to the toffee. I haven't tried it yet, but I'm told that it works!