Some cosmetic changes in preparation for larger site changes in the works.


Almond Roca

Veteran Member
11245 posts
Joined: Dec 19, 2005


Posted to Thread #12380 at 6:44 pm on Oct 24, 2008



4 sticks butter
2 cups sugar
1 cup water
1/2 teaspoon salt
3 cups sliced almonds, divided
1 teaspoon baking soda
12 ounces fine quality milk chocolate bars, chopped


Preheat oven to 350 F.

Evenly spread 1 cup sliced almonds onto a baking sheet and place in the oven for 6-8 minutes until they turn a light brown, stirring occasionally, so they do not burn. When done, cool and slightly crush the almonds.

Cover a 10X15" pan with foil and set aside.

Place butter in a large heavy bottomed saucepan and melt over medium heat until it starts to bubble and you can smell a pleasant nutty aroma.

Stir in sugar, water and salt. Attach a candy thermometer inside the pan and leave
the heat on medium, bring to a boil without stirring.

When the temperature reaches 245 F, stir in the remaining 2 cups almonds and
keep stirring until the temperature reaches 295 F.

When at 295 F, remove pan from heat and carefully stir in baking soda. Quickly pour into the prepared pan, gently pushing into the corners. This will begin to set very fast so don't mess around too much.

After a couple minutes, sprinkle chocolate over the top of the candy and let set for 5 minutes. Using a small off-set spatula, spread the softened chocolate evenly over the top. Sprinkle with the crushed almonds and let cool at room temperature for 60 minutes. Place in the refrigerator and let sit for a couple hours so the chocolate can set. Break into chunks with a knife or your hands.

Adapted from BBCL - Anna


A balanced diet is equal parts of milk and dark chocolate.

Other messages in this thread: