Almond Roca

Since I’m not a huge lover of sweet things, most of the things I make during the Twelve Days of Treats end up being given away.

But this is a treat that I made sure to gobble up plenty of.

Not only is almond roca one of my all time favorite sweet treats, but this was one of the best almond rocas I had ever had.

Eat your hearts out roca lovers. This bad boy is the bee’s knees.

And so freaking easy to make.

So easy that Joe Cool over here got to chill in his shades while helping out. 

You will need…

1 cup roasted and salted almonds, chopped

1 cup butter (2 sticks) plus 1 tablespoon

1 cup light brown sugar

1 cup semisweet chocolate

Start by using buttering a 7 x 11 inch baking pan with 1 tablespoon butter.

Then, melt the butter in a medium saucepan over medium high heat.

When the butter has melted add in the brown sugar and bring the mixture to a boil.

Reduce the heat to medium and boil, stirring often until the temperature has reached 300 degrees F. You will need to use a candy thermometer (you can buy them cheap at the grocery store). If you reach 320 degrees F it will not harden so be very careful.

Pour half the almonds into the buttered pan then pour the sugar mixture over the almonds.

Pour the chocolate over the almonds and butter and sugar mixture and allow it to melt for about 3 minutes.

After the chocolate has begun to melt, use a spatula to spread it out evenly.

Top with the remaining almonds and put in the refrigerator for an hour.

When the roca has completely hardened, chop with a knife and serve.

Love and Beer Floats

Angela  

Almond Roca

1 cup roasted and salted almonds, chopped

1 cup butter (2 sticks) plus 1 tablespoon

1 cup light brown sugar

1 cup semisweet chocolate

Start by using buttering a 7 x 11 inch baking pan with 1 tablespoon butter.

Then, melt the butter in a medium saucepan over medium high heat.

When the butter has melted add in the brown sugar and bring the mixture to a boil.

Reduce the heat to medium and boil, stirring often until the temperature has reached 300 degrees F. You will need to use a candy thermometer (you can buy them cheap at the grocery store). If you reach 320 degrees F it will not harden so be very careful.

Pour half the almonds into the buttered pan then pour the sugar mixture over the almonds.

Pour the chocolate over the almonds and butter and sugar mixture and allow it to melt for about 3 minutes.

After the chocolate has begun to melt, use a spatula to spread it out evenly.

Top with the remaining almonds and put in the refrigerator for an hour.

When the roca has completely hardened, chop with a knife and serve.