Anna's almond roca triumph!

[madpots]

For the past 3 years I have been reading all the posts on Anna's Almond Roca and thinking I should try it. So I decided to take the plunge. Then we got rain in Las Vegas - it rains 3 days a year and it decided to do it now! As soon as the sun came out I tried the quarter batch. It was almost 200 and I turned around to get the nuts and it was getting brown. So I immediately put in the nuts and soda and it was ready to pour. It was delicious even a little scorched. I think I ate the whole batch!
Last night I got braver and made 1/2 batch. This was perfect...looks like store-bought.
I watched it closely and when I added the nuts and started to stir I noticed that it got brown quicker around the candy thermometer. I had to keep moving that around. I put it in a 9x13 pan to see how thick it should be and that works great.
I found Long's had snack-size Hershey bars left over from Halloween and they were selliing for $1.40 for 36 bars, Save-On had butter and sliced almonds half-price so I am going into business!!!
I join all the other satisfied posters in saying "Thank you, claire797". madpots

[Char Finamore]

Is there a picture of the almond roca anywhere on the bb? I don't know how I might search for a picture.

Thanks

[claire797]

Congratulations, Madpots :). Though I'm thinking you meant you boiled it to almost 300 degrees rather than 200 degrees, no? 200 is pretty low. I usually put the nuts in at 240 then dump it somewhere between 290 and 300. Anything less than 290 always seems a little chewy.

Char, here's a picture of what it usually looks like.

http://www.ginsberg.com/anna/almondrocadessertpage.htm

Also, another thing that I may start doing is toasting the almonds that are to be broken and spread on top. I've never done this before, but I think the top layer of almonds would be even better toasted and crushed.

[madpots]

Oh, finger gremlins....yes it was nearly 300 degrees. I just got back from Tuesday Morning where I found some neat tin boxes...just the right size for gift giving. Although I think somebody said they got the gift boxes from William Sonoma. When I used to give cookies the receipent had to give the box back to get cookies the next year.
Now that I have tried almond roca I am finally going to try my cousin's recipe for creamy mints. She keeps telling me how easy it is to make them. If so I will post the recipe.

[LonghornGal]

Yippee another success here! I took mine into work today, got 2 recipe requests and was proclaimed as "Emeril" (evidently the highest praise possible LOL!) :D

One person was also amazed that it was still fantastic even though some was a week old. The freezer storage method keeps it fresh and pretty.

[Leonard]

I live in Florida and am concerned about how I should store this. I must admit I haven't made this particular recipe but make one from epicurious. It looks exactly like the picture posted. I will try this recipe too. Anyway, I moved from up North to Florida and am concerned about storage. What is the best way to store Almond Roca??? Thanks and happy candy making!!!