← Back to Search Results
Almond Roca

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This recipe can be doubled without any extra effort. Just make sure you use a large enough pot. Break this roca into big irregular pieces and pack them into gift tins, or store in your freezer. Fair warning–even frozen, the roca is pretty hard to resist.

Yield: Makes about 3½ pounds

Ingredients

  • 1 pound unsalted butter, cut into chunks, plus more for the pan
  • 3 cups granulated sugar
  • ¼ cup plus 2 tablespoons water
  • ½ teaspoon freshly squeezed lemon juice
  • 2 tablespoons light corn syrup
  • 3½ cups coarsely chopped toasted slivered almonds
  • 9 ounces 41% milk chocolate, melted

Directions

Lightly butter a 17 by 12 by 1-inch baking sheet (half sheet pan), and line with parchment paper to cover the bottom and all sides. (The butter will anchor the parchment to the pan.)

Melt the butter in a large pot over medium-high heat. Add the sugar, water, lemon juice, and corn syrup and and bring the mixture to a gentle boil, stirring to dissolve the sugar. Once the mixture boils, stop stirring. Brush down any sugar crystals clinging to the sides of the pot with a pastry brush dipped in water.

Clip a candy thermometer to the side of the pot and cook for 15 minutes, or until the mixture reaches 300°F. If the mixture threatens to boil over, lower the heat as necessary. (If the liquid is too shallow to measure the temperature, tilt the pot to get an accurate reading.) Resist the temptation to stir; if the caramel is not coloring evenly, swirl the pan from time to time.

Remove the pot from the heat and stir in 2 cups of the almonds. Quickly spread the caramel in an even layer on the prepared baking sheet. Let cool completely.

Spread the chocolate over the top of the caramel, then sprinkle with the remaining 1½ cups almonds. Let the chocolate harden at room temperature or in the refrigerator.

Break the roca into irregular pieces. Store in an airtight container at room temperature or freeze for longer storage.


© 2006 Scharffen Berger Chocolate Maker, Inc.
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 25 servings.

367kcal (18%)
64mg (6%)
0mg (0%)
129mcg RAE (4%)
149mg
47mg
4g
30g
2g
35g
41mg (14%)
11mg (0%)
12g (58%)
25g (38%)
1mg (5%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

a-new-way-to-cook A New Way to Cook
by Sally Schneider
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
cook-with-jamie Cook with Jamie
by Jamie Oliver
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
baked-explorations Baked Explorations
by Matt Lewis
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
desserts-4-today Desserts 4 Today
by Abby Dodge
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?