Almond Roca

INGREDIENTS

Line a tray with foil.
230g Butter1 cup sugar3 tablespoon water2 tablespoon Liquid Glucose1 & ½ cups crushed Almonds1 bar Cadbury Dairy Milk Chocolate (or Milkybar)

METHOD

Melt butter and sugar in a pot over low heat. Add water and mix. Add liquid glucose and mix. Increase heat to medium (carefully) until mixture turns caramel-colored. Remove from heat and quickly mix in 1 cup crushed Almonds. Pour mixture onto prepared foil tray and spread quickly. Melt Chocolate and spread over the mixture. Top with ½ cup crushed Almonds. Let cool for 4 hours or refrigerate.
Enjoy

INFO & TIPS

Use a candy thermometer to reach the ideal crack: between 140°C-145°C.

POSTED ON

24 Jan 2025

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