Food recipes
Almond Roca in the Round
Almond Roca in the Round Ingredients: butter, without salt sugars, granulated sugars, brown water, bottled, generic syrups, corn, light nuts, almonds candies, semisweet chocolate shortening, vegetable, household, comp...
Almond Roca in the Round
Ingredients:
butter, without salt
sugars, granulated
sugars, brown
water, bottled, generic
syrups, corn, light
nuts, almonds
candies, semisweet chocolate
shortening, vegetable, household, composite
Directions:
Lightly spray 36 mini-muffin cups with nonstick cooking spray; set aside.
In a large saucepan, heat butter over medium heat until butter is melted.
Add sugars, water and corn syrup, stirring to combine well.
Cook, stirring until sugar dissolves.
Raise heat to medium-high.
Bring mixture to a boil.
Cook, stirring constantly with a wooden spoon, until mixture reaches 300 degrees F. on a candy thermometer.
Remove from heat, and stir in 1 cup toasted almonds.
Working quickly, carefully spoon about 1 tablespoon sugar mixture into prepared muffin pans.
In a small bowl, combine chocolate morsels and vegetable shortening.
Microwave on High in 30-second intervals, stirring after each, until melted and smooth (approximately 1-1/2 minutes total.
).
Spoon about 2 teaspoons chocolate mixture on top of sugar mixture, spreading chocolate to edges of muffin cup.
Sprinkle remaining 1/2 cups almonds on top of chocolate.
Let stand for 1 hour, or until chocolate is set.
NOTE: To make a simplified version of Almond Roca, prepare butter-sugar mixture according to recipe directions, but instead of spooning it into muffin pans, simply spoon onto a sheet of parchment paper or a Silpat.
Spread to 1/4-inch thickness.
Allow to cool completely.
Spread melted chocolate on top of cooled candy.
Sprinkle wih remaining 1/2 cup toasted almonds.
Let stand for an hour or until chocolate is set.
Break into pieces and enjoy!
Ingredients:
butter, without salt
sugars, granulated
sugars, brown
water, bottled, generic
syrups, corn, light
nuts, almonds
candies, semisweet chocolate
shortening, vegetable, household, composite
Directions:
Lightly spray 36 mini-muffin cups with nonstick cooking spray; set aside.
In a large saucepan, heat butter over medium heat until butter is melted.
Add sugars, water and corn syrup, stirring to combine well.
Cook, stirring until sugar dissolves.
Raise heat to medium-high.
Bring mixture to a boil.
Cook, stirring constantly with a wooden spoon, until mixture reaches 300 degrees F. on a candy thermometer.
Remove from heat, and stir in 1 cup toasted almonds.
Working quickly, carefully spoon about 1 tablespoon sugar mixture into prepared muffin pans.
In a small bowl, combine chocolate morsels and vegetable shortening.
Microwave on High in 30-second intervals, stirring after each, until melted and smooth (approximately 1-1/2 minutes total.
).
Spoon about 2 teaspoons chocolate mixture on top of sugar mixture, spreading chocolate to edges of muffin cup.
Sprinkle remaining 1/2 cups almonds on top of chocolate.
Let stand for 1 hour, or until chocolate is set.
NOTE: To make a simplified version of Almond Roca, prepare butter-sugar mixture according to recipe directions, but instead of spooning it into muffin pans, simply spoon onto a sheet of parchment paper or a Silpat.
Spread to 1/4-inch thickness.
Allow to cool completely.
Spread melted chocolate on top of cooled candy.
Sprinkle wih remaining 1/2 cup toasted almonds.
Let stand for an hour or until chocolate is set.
Break into pieces and enjoy!