Almond Roca
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Preparation |
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| (1) Chop finely 1 oz. almonds or walnuts for topping. (2) Line a 8x8 inch baking pan with lightly oiled aluminum foil. |
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Making Toffee |
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| (1)In a sauce pan put together: | |
| 1/2 cup sugar (100 grams) 1/8 cup water (28 grams) 1 Tbsp Karo corn syrup (15 cc) 1/4 lb butter (1 stick 110 grams) 
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(2)Cook over medium heat and bring it to a boil. Set a timer for 10 minutes and add: |
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1/4 lb. chopped almonds (110 grams) 
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(3)Reduce heat to medium-low. Stir with a wooden
spatula constantly but slowly.
This is how it looks after almonds were added at 0 minute: |
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| It becomes slightly colored at 5 minutes: | |
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| It becomes thickened at 7 minutes: | |
 Avoid
rapid stirring. Avoid sugar liquid sticking to the side of the pan.
crystallized sugar will fall into the liquid mixture and ruin the
candy property. |
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| It becomes darker caramel color at 10 minutes: | |
 Use
a timer only for a guide. The Candy has to reach 290F(145C) and
it should be dark caramel or amber color. |
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| (4)Immediately pour the mixture out onto a prepared pan. Spread as flat as possible. While the toffee is hot, sprinkle: |
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chopped 4 oz. bar of chocolate (110 grams) When the chocolate is melt, spread it evenly. |
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| (5)Sprinkle: | |
1 oz. finely chopped almonds or walnuts After the toffee is cooled at room temperature, break into serving size. |
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