I Won! I Won! Anna's Almond Roca Recipe

[Peggy]

Just have to share! Yesterday I made and entered Anna's Almond Roca in a local Christmas candy making contest and the newspaper just called and told me I won 2nd Place! I am so excited!!!! Thank you annagins for originally posting it. It really is a winner recipe! :)

Peggy

[generic]

CONGRATULATIONS, PEGGY!
That's so rewarding, isn't it, to have your efforts recognized? :)
I don't usually make candy, but I might have to try this prizewinning recipe!

[Peggy]

generic - Do make it. It was the first time I ever made it and it came out perfectly!

Peggy

[AzAnne]

Excellant, Congrats. :D

Which paper? I'm originally from the bay area. Did you get a prize??

i love anna's almond roca :p

[Peggy]

The paper is the Redding Record Searchlight. (I'm up towards Oregon!) I won a gift certificate to a local kitchen specialty shop.

Peggy

[Kathy B]

Way to go, Peggy! That is so cool! :)

[annagins]

Woo Hoo! WTH Peggy!

[annagins]

Here's a new and improved version. I've tried to streamline the recipe a bit.

Almond Roca (revised)

1 1/2 cups sliced almonds (divided)
2 sticks butter (not unsalted)
1 cup granulated sugar
1/2 cup warm water
1/2 teaspoon salt
1/2 teaspoon baking soda
6-8 ounces good quality dark or milk chocolate, broken up

Preheat oven to 350 degrees F. Lay 1/2 cup of the almonds on a non-stick cookie sheet and bake for 8-10 minutes or until toasted and aromatic. Set aside to cool.

Line a rimmed cookie sheet or 13x9 inch pan with parchment paper and set next to stove.

Place butter in a heavy 3 quart saucepan and melt over medium heat. When butter is melted, Stir in granulated sugar, warm water and salt. Attach a candy thermometer to side of pan, or set a deep fry thermometer in pan, being careful that bulb is not touching bottom of pan. Cook sugar mixture over medium heat, without stirring, until mixture reaches 240 degrees F.

At 240 degrees, add almonds to sugar mixture. Stir constantly, keeping heat at medium, until mixture reaches 295 degrees F. If temperature is not rising at a slow and steady rate, raise heat slightly. When mixture reaches 295 degrees F, immediately remove from heat and stir in baking soda. Pour into parchment lined pan. Mixture will begin to firm, and butter may pool and separate. This is okay.

Scatter dark chocolate pieces across top of hot candy and let chocolate melt into and over candy as candy firms. Let chocolate sit for 5 minutes. Using back of a spoon, spread melted chocolate evenly over firm candy. Sprinkle toasted almonds over melted chocolate. Let candy cool for 1 hour at room temperature. Transfer to refrigerator and chill for about 1 hour to firm chocolate. Break into pieces.

Makes about 2 pounds

[Tiger]

How does the changes improve the recipe?

[sushibones]

Congratulations, Peggy! What fun. I also entered the Almond Roca in our local county fair this fall and won a blue ribbon. We must be a somewhat smaller group. Blue ribbons at the fair get $4 for prize money. However, this is definitely a prize-winning recipe. Thanks so much for sharing it with us, Anna.

[jellyben]

After reading this thread I went to find my recipe. I haven't made it in a couple of years. I only had enough to make a 1/4 recipe, and I am happy to report it is now 1/2 gone!! I forgot how good it is-I will have to try the new and improved recipe, although I am quite happy with the original!

[annagins]

How does the changes improve the recipe?

Patty, it's the same recipe, I just wrote it a little bit better. Back when I posted the original recipe, I wasn't very good at giving instructions. This new version should be a little clearer and less verbose.

The end result should be a non-sticky toffee.

[Tiger]

Thanks for clearing that up but I think I've made this so many times I'm good to go! :D
In fact making some tonight. Wouldn't be Christmas without it!

[jellyben]

I have a question-I made it last night and it was delicious! But I used Nestle mini chocolate chips, I forgot to add the baking soda and Ileft it out on the counter all night. Would any of these factors account for the white puddles that have formed on the top? It still tastes great, but it doesn't look so good!

Thanks!