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Recipe: Almond Roca

January 15, 2012

Summary: Oh so, so tasty (and easy)! This won’t last long. A yummy combo of nuts, brittle toffee and chocolate. It would make a lovely food gift too. Please, please do not be frightened of the fact that this uses a thermometer, I have a cheap infrared one you don’t even need to clean.

Ingredients

  • 2 cups slivered almonds
  • 120g salted butter, cubed
  • 270g brown sugar
  • 2 tblsp water
  • 2 tblsp golden syrup
  • 1/2 tsp bicarb soda
  • 180g chocolate melts

Instructions

  1. Make sure you have everything measured, laid out and ready. You do not want to be faffing about looking for things while your sugar burns!
  2. Lay half the almonds out in one layer on a baking paper lined baking tray with sides. I used a 30cm X 20cm brownie tin.
  3. Add the butter, sugar, golden syrup and water into a 2L heavy based saucepan.
  4. Bring to the boil without stirring (if you must, do it at the beginning with a wooden spoon). You do want a good boil but not a volcano boil.
  5. Once it reaches 140C on a candy thermometer (see notes), remove from the heat and stir in the bicarb with a wooden spoon.
  6. Pour the sugar mix evenly over the almonds. Be very careful of hot sugar, it really burns!
  7. Quickly lay the melts over the sugar in a single layer, allow to melt a little and smooth with a spatula. Top with remaining nuts.
  8. Allow to cool for 15 mins in the fridge before cutting or snapping into pieces. Store in an airtight container for up to two weeks.
  9. Clean the pan and utensils with this method.

Quick notes

I prefer an infrared thermometer to a candy thermometer as you never have to clean it! I bought mine for $14 brand new on eBay. If you have no idea what I’m talking about check this link out.

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