Almond Roca Tutorial

Creative Circle Almond Roca Night!

Belinda Kortekaas shared her famous recipe with us 

and shared with us the tips to making it ourselves.

Tip #1 Use Costco's salted butter (she said unsalted is also okay)

Tip #2 Freeze the butter

Here is the recipe:

Ingredients:

1 cup sugar

1 cup butter (or 2 sticks)

Almonds (crushed) takes about a bag and a half of the Costco Almond Bags

Now that I think about it, we made four batches that night so you don't need that many almonds if your are making just a single batch.

1 1/2 cups of semi sweet or milk chocolate chips

(or you can use 2 chocolate bars)

Instructions:

Put a splash of crushed almonds in a pan (she used less than 1/2 cup)

Add sugar and butter. 

Cook on stove top on high heat stirring (actually blending with a twist of your wrist)

 regularly until mixture becomes the color of peanut butter. 

NEVER LEAVE YOUR PAN!

If the mixture gets too separated, add a little bit of water.

  

  Here the mixture has reached the color of peanut butter.

Spread foil on a cookie sheet. 

Spread the mixture thin or spread thick if that's how you like it, onto the foil.

Sprinkle your chocolate over the mixture and spread with the backside of a big spoon. 

 Cover the mixture with crushed almonds.

 Lightly pat/press the almonds down with a baggie.

Cool in the refrigerator and when it's ready, peel and break it off of the foil.

She placed fairly big chunks into a bowl and then pressed down to make smaller pieces.

Here is everyone!

Such a great activity.

Thank you Belinda for being such a fabulous hostess and teacher.