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:

Equipment:

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:

covered percent of daily need