1 cup (2 sticks) butter
1 cup granulated sugar
3 tablespoons water
1 teaspoon light corn syrup
1 cup finely chopped toasted almonds
1 cup milk-chocolate chips
Melt the butter in a saucepan. Add the sugar, water, and corn syrup. Cook the mixture over medium heat, stirring. When the sugar dissolves and the mixture begins to boil, raise the heat and bring the mixture to 290 degrees 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. Quickly stir in 1/2 cup chopped almonds. Immediately pour the mixture onto an ungreased baking sheet. Wait 2 to 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.
Note:
Heath bar or Hershey Skor:
These two candy bars are very similar, and both are composed of ingredients similar to those in almond roca. One obvious difference is that there are no almonds on top of these bars. To make these candy bars, simply follow the same directions for almond roca, omitting sprinkling the remaining almonds over melted chocolate.
Tidbits:
These recipes taste very much like the candies they clone, but you may notice right away that the finished products don't look like their corporate counterparts. This is largely due to the fact that the chocolate is only a top coating, surrounding the almond candy centers. This was done in the interest of simplicity, to make the recipes easier on the chef (that's you, right?). You could make your almond candy center first, then crack it into smaller pieces and dip those into chocolate, but is it really worth the trouble?
Makes 1 1/2 pounds.
_._,_._,_
1 cup granulated sugar
3 tablespoons water
1 teaspoon light corn syrup
1 cup finely chopped toasted almonds
1 cup milk-chocolate chips
Melt the butter in a saucepan. Add the sugar, water, and corn syrup. Cook the mixture over medium heat, stirring. When the sugar dissolves and the mixture begins to boil, raise the heat and bring the mixture to 290 degrees 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. Quickly stir in 1/2 cup chopped almonds. Immediately pour the mixture onto an ungreased baking sheet. Wait 2 to 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.
Note:
Heath bar or Hershey Skor:
These two candy bars are very similar, and both are composed of ingredients similar to those in almond roca. One obvious difference is that there are no almonds on top of these bars. To make these candy bars, simply follow the same directions for almond roca, omitting sprinkling the remaining almonds over melted chocolate.
Tidbits:
These recipes taste very much like the candies they clone, but you may notice right away that the finished products don't look like their corporate counterparts. This is largely due to the fact that the chocolate is only a top coating, surrounding the almond candy centers. This was done in the interest of simplicity, to make the recipes easier on the chef (that's you, right?). You could make your almond candy center first, then crack it into smaller pieces and dip those into chocolate, but is it really worth the trouble?
Makes 1 1/2 pounds.
_._,_._,_
