Brittle, Salted, Crunchy Almond Roca

Brittle, Salted, Crunchy Almond Roca could be just the gluten free and fodmap friendly recipe you've been looking for. This recipe serves 1 and costs $7.72 per serving. This dessert has 5200 calories, 38g of protein, and 374g of fat per serving. 2 people found this recipe to be flavorful and satisfying. It is brought to you by Foodista. Head to the store and pick up note: if using butter, chocolate chips, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 21%. This score is rather bad. Similar recipes are Brittle, Salted, Crunchy Almond Roca, Tangerine Semifreddo with Salted Almond Brittle, and Almond Roca.

Servings: 1

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

1/2 teaspoon Note: if using unsalted butter, add salt in with the sugar

1 cup butter

1 cup sugar

2 packages (3- oz.) slivered almonds (I used chopped chunks)

2 cups chocolate chips

1 package (3- oz.) sliced almonds

Equipment:

baking sheet

aluminum foil

oven

candy thermometer

sauce pan

spatula

frying pan

stove

offset spatula

pot

Cooking instruction summary:

Line a large rimmed baking sheet with foil. Lightly butter the foil and set aside. Place the slivered almonds in a single layer on a baking sheet and toast in the oven at 300 degrees for about 5-6 minutes, checking often, until the almonds are golden brown and toasted. Remove from the oven and set aside to cool. In a medium saucepan over low heat, combine the butter and sugar and cook, stirring constantly with a heatproof spatula until the butter is completely melted and the sugar is dissolved. Dont rush this step! It may take up to five or six minutes for the sugar to dissolve but you dont want the heat too high during this part of the process. Once the sugar is dissolved and butter melted, turn the heat up to medium and stir gently as the mixture comes to a boil. Again, this may take a few minutes. Once it comes to a boil, clip a candy thermometer to the side of the pan and continue stirring gently as it cooks. The mixture will gradually turn to darker shades of b Immediately take the roca off the stove once it hits 300 degrees and stir in the toasted, slivered almonds. Pour the candy onto the prepared baking sheet, taking care not to scrape the bottom of the pot as you pour it out. Using an offset spatula, quickly spread the toffee into an even layer on the baking sheet it will cool quickly making it hard to spread. Sprinkle the chocolate chips over the hot toffee and tent with foil. Let the chocolate melt for 2-3 minutes, remove the tented foil and spread the chocolate chips into an even layer. Sprinkle the sliced almonds over the top of the roca and set the candy aside to let the chocolate set and to let the roca cool completely. (You can refrigerate it to let the chocolate set up but sometimes the quick cooling from the refrigerator can cause the chocolate to bloom which means it develops white streaks and blotches while it cools. It doesnt affect the taste but it doesn't look as pretty as smooth, shiny chocolate.) Once cool and the chocolate is set, break into pieces.

 

Step by step:


1. Line a large rimmed baking sheet with foil. Lightly butter the foil and set aside.

2. Place the slivered almonds in a single layer on a baking sheet and toast in the oven at 300 degrees for about 5-6 minutes, checking often, until the almonds are golden brown and toasted.

3. Remove from the oven and set aside to cool.

4. In a medium saucepan over low heat, combine the butter and sugar and cook, stirring constantly with a heatproof spatula until the butter is completely melted and the sugar is dissolved. Dont rush this step! It may take up to five or six minutes for the sugar to dissolve but you dont want the heat too high during this part of the process. Once the sugar is dissolved and butter melted, turn the heat up to medium and stir gently as the mixture comes to a boil. Again, this may take a few minutes. Once it comes to a boil, clip a candy thermometer to the side of the pan and continue stirring gently as it cooks. The mixture will gradually turn to darker shades of b

5. Immediately take the roca off the stove once it hits 300 degrees and stir in the toasted, slivered almonds.

6. Pour the candy onto the prepared baking sheet, taking care not to scrape the bottom of the pot as you pour it out. Using an offset spatula, quickly spread the toffee into an even layer on the baking sheet it will cool quickly making it hard to spread.

7. Sprinkle the chocolate chips over the hot toffee and tent with foil.

8. Let the chocolate melt for 2-3 minutes, remove the tented foil and spread the chocolate chips into an even layer.

9. Sprinkle the sliced almonds over the top of the roca and set the candy aside to let the chocolate set and to let the roca cool completely. (You can refrigerate it to let the chocolate set up but sometimes the quick cooling from the refrigerator can cause the chocolate to bloom which means it develops white streaks and blotches while it cools. It doesnt affect the taste but it doesn't look as pretty as smooth, shiny chocolate.)

10. Once cool and the chocolate is set, break into pieces.


Nutrition Information:

Quickview
5200 Calories
38g Protein
374g Total Fat
467g Carbs
32% Health Score
Limit These
Calories
5200k
260%

Fat
374g
576%

  Saturated Fat
188g
1180%

Carbohydrates
467g
156%

  Sugar
412g
459%

Cholesterol
493mg
164%

Sodium
1479mg
64%

Get Enough Of These
Protein
38g
76%

Vitamin E
48mg
326%

Manganese
3mg
195%

Vitamin B2
2mg
121%

Magnesium
463mg
116%

Vitamin A
5736IU
115%

Copper
1mg
88%

Phosphorus
873mg
87%

Fiber
21g
85%

Calcium
771mg
77%

Potassium
2334mg
67%

Zinc
5mg
37%

Iron
6mg
36%

Vitamin B3
6mg
31%

Vitamin B1
0.36mg
24%

Folate
81µg
20%

Vitamin K
16µg
15%

Selenium
10µg
15%

Vitamin B6
0.24mg
12%

Vitamin B5
1mg
11%

Vitamin B12
0.39µg
7%

covered percent of daily need
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Food Trivia

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Food Joke

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