Best 19 Almond Roca Recipes

ALMOND ROCA

Steps:

• Line a baking sheet with aluminum foil.
• Sprinkle 1/2 the chocolate and 1/2 the almonds onto the prepared baking sheet.
• Melt sugar and butter together in a stainless steel pan over low heat; increase heat to medium, stirring constantly, until boiling. Heat mixture to 310 degrees F (155 degrees C) or until a small amount of syrup dropped into cold water forms hard, brittle threads, 30 minutes to 1 hour.
• Pour butter-sugar mixture over chocolate and almonds on baking sheet. Sprinkle remaining chocolate and almonds over butter-sugar mixture. Cool to room temperature and refrigerate until set, about 1 hour. Break into pieces.

MARBLED ALMOND ROCA

Steps:

• Sprinkle almonds on a greased 15x10x1-in. baking pan. Bake at 300° for 15 minutes or until toasted and golden brown; remove from the oven and set aside. , In a large saucepan over low heat, cook butter and sugar for 5 minutes. Add water and corn syrup. Bring to a boil over medium heat; cook, stirring occasionally, until a candy thermometer reads 300° (hard-crack stage). Quickly pour over almonds. Sprinkle chips on top; let stand for 1-2 minutes or until melted. Spread and swirl chocolate over candy. Cool completely; break into pieces.

ALMOND ROCA (ENGLISH TOFFEE)

Steps:

• Spread almonds evenly on a buttered 12 x 17-inch jelly roll pan. (I used a Silpat sheet and only buttered sides and that worked great).
• Mix sugar, butter and water in a large saucepan. Cook over high heat until tan (295°F at sea level). It needs to be past the point where the mixture begins to turn tan. It will be a foamy, thick, medium tan. Be sure to stir constantly with a wooden spoon.
• Pour over sliced almonds and spread as much as possible.
• Sprinkle chocolate pieces over immediately. Let melt a minute or two and then spread evenly with knife.
• When completely cool and chocolate is solid, break into pieces.

BLUE RIBBON ALMOND ROCA COOKIES

Steps:

• Preheat oven to 300 degrees F.
• In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside. In the bowl of an electric mixer, blend sugars together on medium speed. Add butter and mix to form a grainy paste. Add eggs and vanilla and mix at medium speed until light and fluffy. At low speed, slowly add the flour mixture and then the toffee bits. Mix until just blended; do not over-mix.
• Place ground nuts in a small bowl. Using hands, roll balls of dough into 1 to 1 1/2-inch balls, then roll in the ground nuts. Place on cookie sheets several inches apart. Bake approximately 22 minutes and then transfer cookies to a cooling rack.
• Melt the chocolate with the vegetable oil in a double boiler or in a bowl set over a pan of simmering water. Drizzle melted chocolate over cooled cookies. Place cookies on a cookie sheet and place in freezer or refrigerator until chocolate is firmly set.

EASY ALMOND ROCA TOFFEE

Steps:

• Line a cookie sheet with foil and spray it with non-stick cooking spray.
• Place almonds in a single layer on cookie sheet.
• Cook butter, sugar, water, vanilla and salt in a heavy saucepan over high heat, stirring mixture constantly, 15-18 minutes or until a candy thermometer registers 310°F.
• Remove from heat and immediately pour over almonds (do not scrape the pan).
• Sprinkle immediately with chocolate morsels and spread evenly to 1/2 inch from sides.
• Sprinkle with ground walnuts.
• Let stand until firm.
• Break into small pieces and store in an airtight container.
• (The toffee mixture will not coat the entire baking sheet).

ALMOND ROCA BARS

Steps:

• Cream butter and sugars; add egg.
• Beat well.
• Stir in vanilla and flour.
• Press mixture on bottom of ungreased 11x15" jelly roll pan.
• Bake at 350° for 20 minutes.
• While hot, sprinkle with chocolate chips.
• Spread melted chips over cookie base.
• Sprinkle with almonds, pressing lightly.

EASY ENGLISH TOFFEE LOOKS LIKE ALMOND ROCA

Steps:

• 1. To get started grease or spray a pan. Using parchment paper you spray or butter it.
• 2. Pour butter into a heavy saucepan and add sugar.
• 3. When butter is melted the sugar starts to turn colors. From light tan to brown. When the toffee is brown your candy thermometer should read 290 degrees. Take off heat. The recipe says 300 degrees, but I have found that 300 degrees is to hot. It turns the toffee burnt and bitter.
• 4. Pour the toffee into the pan. It's very hot, so be very careful. Let cool.
• 5. When the chocolate is cooled add your dark or milk chocolate chips it melts faster. Your candy thermometer should read 88 degrees. Spread on top of toffee with a cake spatula. When the chocolate is still hot add your chopped pecans or walnuts.
• 6. This is a picture of the toffee when you are finished. If you want both sides with chocolate and nuts these are the steps. This is what they do with Almond Roco. Cut the toffee into squares when cooled. Dip both sides into melted chocolate and the nuts.
• 7. If you want it just like the photo double the toffee recipe. That pic has thick toffee in the center.

HOLIDAY ALMOND ROCA

Steps:

• Line a large cookie sheet (or two smaller) with aluminum foil, or lay aluminum foil over a large area on the counter or table.
• Cook butter, sugar and vanilla in a saucepan to hard crack stage (285-290F), while stirring constantly.
• Once heated, pour onto the aluminum foil lined surface.
• Spread out to about 1/4-inch thickness.
• Sprinkle with chocolate chips, let sit until beginning to melt, then spread chocolate out.
• Sprinkle the top with almonds.
• Let cool for 2 hours, then break into pieces.

ALMOND ROCA BAR COOKIES

Steps:

• 1. Preheat oven to 350°F. Lightly spray a 11x15-inch baking sheet (or jelly roll pan) with nonstick spray.
• 2. Blend brown sugar, white sugar, butter and egg yolk until well combined. Add flour, salt and almond extract, and mix well.
• 3. Add dough to baking sheet, and spread into even layer. Bake in oven for 25 minutes.
• 4. Immediately after removing baking sheet from oven, spread chips over the hot cookie base. As the chips melt, use a spatula to spread the melted chocolate evenly over the cookies base. Sprinkle the almonds on top while chocolate is still warm and melted. Let it cool completely (so chocolate is solid) before cutting into 24 bar cookies. NOTE: If I use the entire 12oz bag of chips, sometimes I'll place the baking sheet back in the warm oven for about 1 to 2 minutes to help the chips melt faster. If you do this though, you'll want to watch closely because you don't want it to scorch.

SARAH'S EASY HOMEMADE ALMOND ROCA

Steps:

• 1. Over med heat, melt butter in large sauce pot
• 2. Add corn syrup, water, & sugar to pot and cook until the temp reaches 290 degrees on candy thermometer or until the mixture becomes the color of a brown paper bag (15-20 mins.), stirring constantly with a wooden spoon. (The mixture will rise and bubble quite a bit.)
• 3. Remove pan from the heat and stir in 1/2 of the almonds.
• 4. Turn the mixture onto a greased cookie sheet with edges.
• 5. While the mixture is cooling melt the chocolate chips over low flame until all the chips are gone and the chocolate is smooth.
• 6. Score the almond butter mixture while still warm into squares or rectangles.
• 7. Pour melted chocolate mixture over almond mixture and spread evenly.
• 8. Sprinkle with remaining almonds and allow candy to cool completely and and chocolate to harden before breaking apart and serving.
• 9. Note: Refrigerate overnight after breaking apart. Store in a tightly sealed container.

ALMOND ROCA COOKIES

Steps:

• 1. Mix all the ingredients together. Spread thinly on a cookie sheet with sides. Bake at 350 deg for 15 min.
• 2. Melt 12 - 14 ounces of chocolate bars, spread onto the warm cookie crust.
• 3. Optional, sprinkle with sliced almonds.
• 4. Cut into diamond shaped bars while still warm.

ALMOND ROCA COOKIES RECIPE - (4.3/5)

Steps:

• Preheat oven to 300°F. In a medium mixing bowl, whisk flour, baking soda, and salt. Set aside. In the bowl of an electric mixer, blend sugars together on medium speed, add butter to form a grainy paste. Add eggs and vanilla and beat at medium speed until light and fluffy. At low speed, slowly add the flour mixture and the toffee bits. Mix just until blended. No over mixing. Place ground nuts in a small bowl. Using hands roll balls of dough into 1 to 1 1/2 inch balls, then roll in the ground nuts. Place in oven for about 22 minutes. Transfer cookies to a cooling rack. Melt the chocolate along with the vegetable oil. Drizzle this over the cooled cookies. Place in fridge until chocolate is firmly shed.

ALMOND ROCA CHEESECAKE

Steps:

• Preheat oven to 300 degrees F.
• Combine crumbs, Almond Roca, sugar and butter; press firmly on bottom of a 9-inch springform pan or 13 x 9 inch baking pan.
• In a large bowl, beat cheese until fluffy; gradually beat in condensed milk until smooth; add eggs and extract; mix well. Pour into prepared pan; bake 55 to 60 minutes or until center is set.
• In a small saucepan combine brown sugar and whipping cream; heat and stir over low heat until sugar dissolves; simmer 5 minutes or until thickened; remove from heat and stir in Almond Roca; spoon evenly over cake.
• Cool; top with Almond Roca Topping; chill; refrigerate leftovers.
• * If using a 13 x 9 inch pan, double all topping ingredients; simmer 10 to 12 minutes or until thickened.

BLUE RIBBON ALMOND ROCA COOKIES

Steps:

• 1. Preheat over to 300 degrees
• 2. IN a medium bowl whisk together flour, baking soda, and salt. Set aside. IN the bowl of an electgric mixer blend sugars together on medium speed. Add butter and mix to form a grainy paste. Add eggs and vanilla and mix at medium speed until light and fluffy. At low speed slowly add the flour mixture and then the toffee bits. Mix until just blended, don't overmix.
• 3. Place ground almonds in a small bow. Using hands roll balls of dough into l" to 1-1/2" balls (I use a one ounce scoop, then roll in the ground nuts. Place on cookie sheets several inches apart. BAke App. 22 minutes. Take out of oven and let cool a couple of minutes and place on cooling rack (I just put them on top of wax paper on my granite island and works perfect).
• 4. Melt the chocolate and veg oil in a double boiler. Drizzle melted chocolate over cooled cookies. Place cookies on a cookie sheet and place in the freezer or refrigerator until chocolate is firmly set. If you don't set the chocolate you gotta some messy cookies!

BROWN & HALEY'S ALMOND ROCA

Steps:

• 1. Melt butter in a saucepan. Add sugar, water, and corn syrup. Cook the mixture over medium heat, stirring.
• 2. When the sugar dissolves and the mixture begins to boil, raise the heat and bring the mixture to 290 degrees Fahrenheit on a cooking thermometer. (This is called the soft crack stage). It will be light brown in color, and syrup will separate into threads that are not brittle when dribbled into cold water.
• 3. Quickly stir in 1/2 cup chopped almonds. Immediately pour the mixture onto an ungreased baking sheet. Wait 2 or 3 minutes for the candy surface to firm, then sprinkle on the chocolate chips. In a few minutes, when the chips have softened, spread the chocolate evenly over the surface. Sprinkle the remaining almonds over the melted chocolate. When the chocolate hardens, crack the candy into pieces. Store covered.

ALMOND ROCA

Steps:

• 1. To begin with, toast slivered almonds in oven (watch carefully--they burn fast!). Set aside. Spread a sheet of parchment paper over clean counter top (about 2 feet long). If necessary, tape down corners.
• 2. Using an 8 quart, heavy-weight pot, begin melting butter on high heat. When half of it is melted, add the sugar. Begin stirring to mix, and when small bubbles begin to appear, turn heat town to med-high.
• 3. Keep stirring mixture constantly to keep from burning (be alert to a burned odor). When it turns the color of peanut butter, take off heat and add slivered almonds. Stir together quickly, then pour onto parchment paper and spread mixture to about 1/2 inch.
• 4. Add broken pieces of chocolate bar over top, and when melted (10-20 seconds later), begin spreading over the roca mixture. Lastly, sprinkle almond slices over top.
• 5. Cutting the candy works best after refrigerating slab for half an hour. When chocolate is no longer shiny and wet, put slab back on counter top, and with a large, sharp chef's knife, press down through candy to break into rows. Cut alternate rows until you have little squares. * You could also push the point of the knife down into candy and break into different uneven-sized shapes.
• 6. Package in small to medium sized cellophane bags and keep refrigerated until you hand them out. They're tastier if left to room temperature when serving. This recipe should yield around 8 small cello bags of candy to give out.

ALMOND ROCA

Steps:

• Spray 2-3 cookie sheets with oil, set aside.
• Boils: sugar, karo syrup and water to 280 degress.
• Add butter. Boil to 315 degress.
• Add almonds and vanilla.
• The candy hardens quickly and is very hot so you have to move fast....carefully.

ALMOND ROCA PINWHEELS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Shape dough into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., On a sheet of waxed paper, roll dough into a 10-in. square. In a small bowl, combine crushed candies and chocolate chips; sprinkle over dough to within 1 in. of edges. Using waxed paper, roll up tightly jelly-roll style, removing paper as you roll. Wrap in plastic; refrigerate 1 hour or until firm, up to 24 hours., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on parchment paper-lined baking sheets. Bake 8-10 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool.

ALMOND ROCA

Steps:

• 1. Melt butter in a dutch oven; add sugar and cook over medium high heat until mixture comes to a boil. Reduce heat to medium and boil mixture 5 minutes, stirring frequently until mixture reaches crack stage. (300 degrees)
• 2. Line 2 (15x10-inch) pans with wax paper, spray with butter flavored nonstick cooking spray and sprinkle each with 1/2 cup crushed almonds.
• 3. Remove from heat and immediately pour onto two buttered aluminum foil covered cookie sheets, spreading to about 1/4 inch thickness. let cool until candy is hard.
• 4. Melt chocolate in a top of a double boiler over hot water. Working quickly, spread half of chocolate over cooled candly. Sprinkle with 1/2 cup almonds evenly over top. Lightly press almonds into chocolate. Let stand or refrigerate until chocolate is firm.
• 5. When chocolate is firm, break candy into pieces. If stored in refrigerator, allow candy to stand at room temperature 5 minutes before serving. Yield: about 3 1/2 lbs.