Almond-Rocha

Ingredients (Makes ~20 pieces)

For the Base:

• 1 cup almonds (whole or slivered)
• 1 cup sugar
• 1/4 cup water
• 1 tsp vanilla extract
• Pinch of salt

For the Chocolate Coating:

• 6 oz (170 g) dark or semi-sweet chocolate, chopped
• 1 tsp coconut oil or butter (optional, for shine)

Optional Decoration:

• Chopped almonds
• Cocoa powder
• Sprinkles

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Step 1: Prepare the Almonds

1. Preheat the oven to 350°F (175°C).
2. Spread almonds on a baking sheet in a single layer.
3. Toast for 8–10 minutes, stirring halfway.
4. Let them cool completely.

Tip: Toasting enhances the almond flavor and gives a crunchier texture.

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Step 2: Make the Sugar Syrup

1. In a small saucepan, combine:
   • 1 cup sugar
   • 1/4 cup water
   • Pinch of salt
2. Heat over medium, stirring constantly until sugar dissolves.
3. Let it boil until it reaches a light amber color (caramel stage).
4. Remove from heat and stir in 1 tsp vanilla extract.

Tip: Watch carefully – caramel can burn quickly.

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Step 3: Coat the Almonds

1. Quickly add toasted almonds to the sugar syrup.
2. Stir to coat evenly.
3. Spread coated almonds on parchment paper to cool.

Tip: Work fast, or the caramel hardens too quickly.

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Step 4: Melt the Chocolate

1. Chop 6 oz chocolate into small pieces.
2. Melt in a double boiler or microwave in 20-second intervals, stirring each time.
3. Stir in 1 tsp coconut oil or butter for glossy chocolate.

Tip: Do not overheat chocolate; it can seize and become grainy.

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Step 5: Dip Almonds in Chocolate

1. Once almonds are cool and the sugar coating is hard, dip them in melted chocolate.
2. Use a fork or toothpick to ensure full coverage.
3. Place chocolate-coated almonds on parchment paper.

Optional: Sprinkle with extra chopped almonds, cocoa powder, or holiday sprinkles before chocolate sets.

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Step 6: Set the Chocolate

1. Chill in the fridge for 20–30 minutes until chocolate hardens.
2. Almond-Rocha is now firm but crunchy and ready to serve.

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Step 7: Serve or Store

• Serve at room temperature for maximum crunch.
• Store in an airtight container at room temperature or in the fridge for up to 2 weeks.
• Can be gifted in a box for holidays or special occasions