RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2726
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| Recipe Name: |
Homemade Almond Roca |
| Source: |
Unknown |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2014-12-04
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Grains/Nuts |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$3.99
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 2
Pound
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
18x13 inch cookie sheet |
| Suggested Sides: |
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| Comments: |
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Ingredients:
1.5 Cups almonds, whole coarsely chopped
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Directions:
Sprinkle ¾ cup coarsely chopped almonds onto the bottom of an 18x13 inch cookie sheet. Set aside.
In a 2 qt. sauce pan, combine sugar and butter over medium high heat while stirring frequently for several minutes unit bubbly and thick. Use a candy thermometer and cook until 290 degrees F. Watch carefully after 280 degrees F to prevent it from burning. Once it has reached 290 degrees F, remove from heat.
Pour candy evenly on top of the almonds in cookie sheet. Let stand for a few minutes.
Melt chocolate chips in microwave with 1 tsp. shortening or oil to help keep it smooth. Microwave in 30 second increments, stirring between each increment, until completely melted and smooth.
Cover candy with layer of chocolate and sprinkle remaining almonds evenly over the top of chocolate layer.
Allow to set up for a few hours. I place mine in the fridge when I need them to cool faster.
Once completely set up and hardened, break into pieces using a knife. |
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| Nutrition per Serving: |
| Calories: |
311 |
Total Carbs: |
11.5 |
Net Carbs: |
5.8 |
| Cholesterol: |
-0.2 |
Fat: |
29.5 |
Protein: |
11.75 |
| Fiber: |
5.75 |
Sodium: |
143.25 |
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