Nut Rocha | Holiday Baking | Christmas Candy

Get your sugar junkie on with the start of holiday candy and treat baking. Up first are my favorite candies of all, rocha. Covered in silky milk chocolate and toasty slivered almonds, they are a holiday treat I cannot refuse, much less enjoy in moderation. Consider swapping out your usual snacks for a few more pieces of rocha.

Nut Rocha

1 pound, 452g, lightly salted butter (4 sticks)
2 cups, 460g, granulated sugar
2 T., 30ml, light corn syrup
⅓ cup, 79ml, water
11.5 oz, 335g, bag of Ghirardelli milk chocolate chips
1½-2 cups, 340-420g, chopped nuts, toasted (I prefer slivered almonds for this)

Line a half-sheet (18x13-inch inside dimension) baking sheet with non-stick aluminum foil. Toast the nuts in a dry pan, over medium heat until they are slightly brown and fragrant, turning frequently, 5-6 minutes. Remove from the heat and set aside. Melt the butter over medium-high heat in a large sauce pan of at least 4 quarts. Once the butter is melted, add the sugar, syrup and water and stir continuously to combine and dissolve the sugar. Once the sugar-butter mixture begins to boil, clip a candy thermometer to the sauce pan. Stir occasionally until the thermometer reads 290°F, 143°C, just above soft crack stage. This will take about 30-45 minutes and the sugars will caramelize into that classic toffee color. The last few degrees go very quickly, so keep an eye on the thermometer.

Once the temperature reaches 290°F, 143°C, quickly pour the toffee into the lined pan. If you pour it along the perimeter and feather it to the middle, rather than pouring it in the middle and spreading to cover the pan, you will get a more consistent thickness to the toffee. After smoothing out the toffee, allow it to sit for 5-10 minutes to firm up. It will still be very, very hot. Pour the chocolate chips evenly over the surface of the toffee and allow them to sit and melt for 5-10 minutes. Using an offset spatula, smooth the chocolate over the entire surface of the toffee, feathering out any identifiable chip lumps. Top the chocolate with the toasted nuts, pressing them into the chocolate slightly. Allow the rocha to come to room temperature, 1-2 hours, and then refrigerate until the chocolate is set, about 2 hours. Break the rocha into 1-2 inch pieces.

Store in an airtight container at room temperature.

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Видео Nut Rocha | Holiday Baking | Christmas Candy канала Laurice's Kitchen