Making Almond Roca – Recipe
In this video, Kevin is making Almond Roca. This is a delicious sweet treat that everyone is sure to love!
Recipe Girl written recipe:
Music Credit: “Fearless First Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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How to Make Almond Roca
Step by step instructions to make Almond Roca - AKA Christmas Crack!
In this video I share my famous candy recipe, and some tips and tricks behind the chemistry that makes this sweet treat!
Recipe
1 Cup Butter
1 Cup Sugar
2 Tbsp Water
1/4 tsp cream of tartar
Optional 1 tsp vanilla extract
120g Chocolate
1 Cup Roasted Almonds
What you'll Need
- Candy Thermometer (or Ice Water)
- Heavy Bottom Sauce Pan
- Heat Resistant Spatula
- Cookie Sheet
Music Credit
NCS: Music Without Limitations
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Professional Baker Teaches You How To Make TOFFEE!
Chef Anna Olson shows you how to make this amazing buttercrunch toffee recipe!
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Ingredients
1 cup (225 g) unsalted butter
1 ¼ cups (250 g) granulated sugar
3 Tbsp (45 mL) water
½ tsp (2.5 g) salt
1 ½ tsp (7 mL) vanilla extract
12 oz (360 g) dark chocolate, chopped & divided
1 cup (100 g) sliced almonds, lightly toasted
sprinkling flaked sea salt
Directions
1. Line a baking tray with parchment paper and set aside.
2. Measure the butter in a medium saucepan over medium high heat and swirl the pan to coat the sides with melted butter (this will help prevent the sugar from crystallizing as it cooks). Add the sugar and water and bring up to a boil still over medium high heat while stirring often with a wooden spoon or silicone spatula. Once the mixture comes to a boil, reduce the heat to medium and stir constantly until the mixture reaches 300ºF (150ºC) on a candy thermometer (it will only be a pale amber colour, not caramel-coloured). Remove the pan from the heat and stir in the vanilla and salt, then quickly pour the mixture onto the prepared tray (do not spread it around). Let this set until completely cooled, about 2 hours.
3. Before coating it with chocolate, gently wipe the top surface of the buttercrunch with a paper towel, to take away any excess oil (this could prevent the chocolate from sticking properly). Have ready a second baking tray lined with parchment paper.
4. To temper the chocolate, melt 9 oz (270 g) of the chocolate in a metal bowl placed over a pot of barely simmering water, stirring until it has melted and is within a temperature between 113-122ºF (45-50ºC). If the chocolate gets warmer than this, then you need to let it cool below 113ºF (45ºC) and re-warm. Remove the bowl from the heat and stir in the remaining 3 oz (90 g) of chocolate and stir to melt, continuing to stir until the chocolate reaches a temperature of 82ºF (28ºC). Return the bowl to the water bath and stir to warm up to between 88-90ºF (31-32ºC) – this doesn’t take long. At this point the chocolate is ready for using and will set at room temperature with a nice satin finish.
5. Pour half of the chocolate over the buttercruch and spread to cover it evenly and as close to the edges as possible. Sprinkle the chocolate with half of the almonds and a light sprinkling of sea salt. Once set (about 3 minutes), place the second parchment-lined baking tray over the buttercrunch and carefully invert – now the chocolate-coated side should be on the bottom, on the second tray. Peel away the parchment from the buttercrunch and wipe this side with a paper towel. Pour the remaining half of the chocolate over this side and spread evenly, finishing with a sprinkling of the remaining almonds and a little sea salt. Once the chocolate is almost set, pop the tray into the fridge for just 3-4 minutes – this “cures” or sets the chocolate. After this time, remove the chocolate, and it can be cracked into pieces and stored in an airtight container at room temperature (out of direct sunlight).
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Homemade Sugar Free Almond Roca
Homemade Almond Roca with all natural organic ingredients (minus the chocolate I used, however you can get healthier chocolate to use). This recipe does not call for any sugar or corn syrup and it tastes better than any you can buy at the store. Most delicious roca ever in my opinion!
Here is the Recipe:
Ingredients
2 Sticks of butter (1 cup)
1 cup Pure Maple Syrup
2 Tbls water
1 Cup Almonds, coarsely chopped
1/2 Cup (Healping) Chocolate chips of your choice
1/3 Cup finely chipped almonds for sprinkling
Instructions:
1. Prepare a small baking sheet (9x13) with parchment paper, and sprinkle the cup of coarsely chopped almonds onto the tray. Be sure to use one that has edges so the rock doesn't drip off.
2. In a saucepan melt butter, maple syrup, and water together on medium-high stirring constantly
3. The mixture will change from a light golden color with a foamy consistency to darker with more bubbles, and eventually thicker and caramel-like.
4. Check the temperature of the mixture periodically and toward the end constantly until it reaches 290 F.
5. Immediately remove mixture from the heat and poor over the almonds on your prepared pan and smooth it out as evenly as possible over the almonds.
6. sprinkle the chocolate chips over the top of the roca and wait for chocolate chips to melt
7. Smooth the chocolate over the roca with a knife or back of a spoon
8. Sprinkle finely chopped almonds onto the chocolate.
9. Refrigerate until hardened, or freeze for about 20 minutes.
10. Cut/Break the roca into small pieces and enjoy!
ALMOND ROCA Bon Bon's - Simple & Decadent
Take your ALMOND ROCA to the next level MORE CHOCOLATE!
Easy Roca Bars Recipe
Delicious and easy to make, these Roca Bars will become a new holiday favorite. It’s a treasured family recipe created with care by our Bakery Sales Manager, Christina. Make enough to enjoy and share!
Ingredients
1 c flour
½ t salt
1 cup butter, softened
½ c sugar
½ c brown sugar
1 lg egg yolk
1 t vanilla
10 oz bag of semi-sweet chocolate chips
½ c almonds, chopped
Steps
Preheat oven to 325º. Sift flour and salt together and set aside. Cream together butter and sugars, then add egg, vanilla and flour mixture. Press into an 11×13″ pan and bake 20-25 min. While hot from the oven, top bars with chocolate chips and let them melt. Once chips are melted, spread evenly and sprinkle with almonds. Chill and then cut, as desired.
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