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Candy - Maple Syrup Almond Roca This is from the nourishing gourmet. I haven't made it yet. The buttery crunch of pure maple syrup toffee, topped with chocolate and almonds. Instructions
Prepare a small baking sheet (9x13) with parchment paper. Be sure to use one that has edges so the toffee doesn't drip out. In a saucepan, or cast-iron skillet, melt the butter, maple syrup, and water together on high, stirring constantly. These ingredients will move from a light golden color with a foamy consistency to darker with more bubbles, and eventually thicker and caramel-like. When the color begins to darken, and smells slightly toasty (be careful not to burn it!) {However, I have read that the 290-300 F range would result in a nice hard brittle.}, remove the pan from the heat and quickly stir in the 1 cup of coarsely chopped almonds. Immediately spread the mixture onto the parchment paper evenly before it hardens. It will darken in color at this point. Sprinkle the chocolate chips on top. After a minute or two the chips will have melted into the hot toffee. Use a knife to spread the chocolate over the top. Sprinkle finely chopped almonds onto the chocolate. Refrigerate until hardened, or freeze for 20 minutes if you're impatient like me 🙂 Break the roca into small pieces and enjoy! Ingredients
2 sticks of butter (16 Tbls) 1 cup pure maple syrup 2 Tbls water 1 cup almonds, coarsely chopped ½ cup (heaping!) chocolate chips (I use a dairy/nut/soy free brand. You could also use dark chocolate for less sugar content) ⅓ cup finely chopped almonds for sprinkling
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