Almond Rocca texture question

[BeachBum]

I made the infamous Anna's Almond Rocca tonight. I cooked it to 300 on my candy therm. But the texture isn't what I expected. I thought it would be crunchy---almost like peanut brittle. Instead mine is more like the texture of a thin praline ---more buttery, flaky and slightly crisp. I wouldn't call it chewy, and it doesn't get stuck in my teeth. This is a new candy therm, so it could be the problem.

Is this how it is supposed to be, or did mine not turn out right?

thanks.

[Abby]

Mine did the exact thing when I made it. I also used a new candy thermometer but followed the recipe to a T. I'll be glad to hear any suggestions about this.

[claire797]

Originally posted by BeachBum


Is this how it is supposed to be, or did mine not turn out right?

thanks.

It sounds about right to me. It shouldn't be as tough as peanut brittle, but rather like a very fresh Heath Bar.....but flakier and less sticky.

[LaurenP]

This is my second batch. The first came out as I expected more like a heathbar texture, but yesterdays was a creamy color and more praline like. Still good but not like my first batch. The difference I think is that I was a little impatient and had the heat up higher this time, trying to hurry up the process.

[Tiger]

I've made some great and some good but chewy batches. IMHO the trick is to let it slowly rise frome the point you add the almonds to 300 degrees. I timed it last week and it took 11 min. and came out perfect. Keep stirring as it turns a light brown color. Don't turn up the heat!