ALMOND ROCA

ALMOND ROCA

This post is to commemorate 200 likes on my facebook page 🙂 Cannot believe I’ve reached beyond 200 likes!! Every little milestone is an achievement in itself. It brings out the best in me, encourages me to strive better and click more pics professionally 🙂 
 Thanks to each of you who spared a minute to sniff into SLURPY PLATTER 🙂 and hit the like button! It means a lot to me. This success is specially dedicated to my better half Aru, for all the encouragement and cheer he brought when I was about to give up 🙂 
Life always surprises us when we least expect it to!! That’s how Slurpy Platter happened too 🙂 It’s brought out the best in me when my creative energy was almost shriveling up. 

Special thanks to my dear friend Jo who also helped me with the social media mkting 🙂 

I first tasted homemade almond roca when a relative got it for us. Almond roca is a very simple and easy recipe and can be made with just 5 basic ingredients. It’s also known as BUTTER CRUNCH TOFFEE and makes for a perfect gift for your loved one.


Serves- 10-12 bars
Shelf life- 1 week 

Ingredients

Almonds 2 cups
Butter 4 sticks/ 500 grams
Brown sugar *(see note) 1 ½ cups
Corn syrup ( optional) 1 tbsp
Chocolate chips/ bars 1 ½ cups
Baking soda/ powder 1 tsp

Directions
1.Dry roast almonds in a pan on medium flame until they are slightly crisp and change colour to slightly dark brown( they start smelling great when toasted! so this is an indication). Pulse them in a processor for about 20-30 seconds until they crumble to a rough mixture.
2. Melt butter in a saucepan and add brown sugar. Now add the baking powder and corn syrup and stir continuously until they turn to a golden brown caramel and don’t stick to the pan.

3. Meanwhile Spread the crumbled almonds on to a large tray or a plate and pour the caramel on them. Now drop the chocolate bars/ chips and wait for a minute or two ( the heat of the caramel is sufficient to melt the chocolates) and then spread it with a spatula until it covers the caramel layer completely. Refrigerate it for 2 hours and them cut it with a knife and transfer it to an air tight container.

Note

  • *You can substitute brown sugar with white powdered sugar that taste wont differ much. Just make sure it the caramel turns golden brown. 
  • Corn syrup is added to prevent crystallization of the toffee. But it doesn’t make much of a difference. Just make sure the caramel doesn’t burn. 


Leave a Reply

Your email address will not be published. Required fields are marked *