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Friday, May 6, 2011
Almond Roca
A friend of my step-mom’s is pretty consistent with gifts. Tell her you like something and she will make sure that you get something relating to it (that you don’t already have – this lady is an expert) for approximately forever unless you tell her otherwise. When I cleaned up a bunch of stuff from my mom’s attic, I donated a whole box of ladybug-themed stuff that she had given me. I don’t think I can ever look at a ladybug again without cringing a little bit.
This post is not about ladybugs.
This particular family friend used to give my dad the same gift every Christmas – a shoebox wrapped in lovely holiday paper (she even individually wrapped the lid and bottom so that it could stay pretty all year) filled with almond roca. I freaking loved that stuff, but of course it was for my dad so I couldn’t have it very often. Usually just on Christmas and other holiday-type occasions that she felt like making it for. It wasn’t often.
After I moved out on my own, I realized I wouldn’t be seeing her as often and therefore would not get to partake in chocolate-toffee-almondy goodness. What followed was natural: I would find out how to make my own.
I found a recipe… somewhere. I don’t even know where I found it. I’ve been making it for about six years, though, and certainly am not straying from this recipe now.
Ingredients
1lb real butter
2 cups granulated white sugar
2 Tbsp light corn syrup
6 Tbsp water
1 cup finely chopped almonds
1 (11.5oz) bag milk or semi-sweet chocolate chipsDirections
Melt butter in a medium soup pot. While butter is melting, chop up almonds and toast them in a pan. (Alternatively, buy pre-sliced almonds and crush them in the bag before putting them in the bag; really saves time.)
Note: Once the almonds are toasted, I like to put them through a sifter or strainer to remove most of the larger pieces but keep the small bits aside to sprinkle on top at the end. This is totally optional as it is mostly decorative.
Once butter is melted in the pot, add sugar, corn syrup and water. Keep cooking the mixture, stirring constantly until it reaches hard crack temperature and turns the color of a brown paper bag. Remove from heat and stir in the almonds. Transfer to a cookie sheet (with edges) and spread it across the sheet until it is evenly distributed.
Let the candy cool for a few minutes (to harden) and then begin sprinkling chocolate chips across the top. (I like the mini chips; they are easier to distribute and the chips melt faster.) Use a spatula to spread the chocolate over the surface as the chips melt. Once it is spread out, sprinkle the reserved almond bits across the top. Let cool at room temperature until candy is hardened and chocolate has solidified. It may take up to 12 hours for this to happen. (The candy can be put into the fridge or freezer to help it cool faster, but this will change the texture and may prevent the chocolate from staying solidified at room temperature.)
Some notes:
- I prefer unsalted butter just in general. I doubt this has much impact if any on the candy, but it’s what I use.
- I like the mini chocolate chips because it’s easier to get them spread out over the candy, and as such get a much more even coating of chocolate.
- Humidity is a bitch for this recipe. I’ve ruined more than one batch of candy because I didn’t take the humidity of the day into consideration. This wasn’t as much of a problem in Portland but has been a problem more than once in Cleveland.
I love this recipe. I usually only make it when I know I can share it with others, otherwise I end up eating a lot of candy in a short period of time. Not so good on the waistline. It has gone over very well at more than one potluck at work, and it makes a nice gift during the holidays.
Calorie content? Hell if I know. I’m not sure I want to know right now. If I did the work to figure it out, I might never make this candy again. Where’s the fun in that?
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