Sunday, November 25, 2012

Almond Roca

Ingredients

2 cups of butter
1 cup of brown sugar
1 cup of white sugar

Depending on what you like:

12 oz White Chocolate
12 oz Milk Chocolate
Sliced Almonds

Preparation

Grease 2 9x13 pans
Melt the chocolate in the microwave. Usually takes about a minute. Stir every 30 seconds so it doesn't burn.

In a large saucepan melt the butter. Once melted, add the brown & white sugar. Stir the mixture for about 10-15 minutes with the heat on medium the whole time. Look at the 3rd picture down below to see what it should look like when it's done. It should not be sticking to the pan. Once the Almond Roca is done, pour it into 2 9x13 pans. As soon as you pour the mixture into the pans, pour the chocolate on top and spread evenly around to the edges. If you want to add almonds, do so now. Lightly cut the Almond Roca. Put the Almond Roca in the fridge for about 2-3 hours. Once it's hard, take it out and use a spatula to start getting the pieces out. Once you have a few pieces taken out of the pan, use your hands to break the pieces instead of a knife. Doing so makes the Almond Roca stay in squares.



Melted chocolate
Almost Finished... 
It should look like this when it's done.
Spread your toppings on right away before the sugar & butter cool.
I experimented w/ this one and put the chocolate in the pan first.

Tips:

If you dont put the chocolate/nuts on the mixture right away they wont stick to the sugar...

Leave the butter and sugar on the heat a few more minutes than you think. You should start to smell the sugar, and then you'll know it's done. 

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