My mom brought to my attention that I should repeat this recipe and share it with everyone just in time for the holidays. She was right. This recipe is excellent, and best of all, makes your cooking skills look so much more impressive than they need to be for this recipe.
They’re fancy, they’re delicious, and this recipe makes a ton of treats that would look super cute wrapped up and given away in a tin. And you can do whatever you want to the toppings.
And healthy? Not so much. Healthy for your friendships, maybe. And definitely your relationship with your husband. So make these, eat a few, and give the rest away.
Walnut and Almond Rocha (from A Passion for Chocolate)
- 2 C butter ( you heard me right–four sticks of butter, baby)
- 2 C sugar
- 2 T light-colored corn syrup
- 1/3 C water
- 1 3/4-2 C chocolate chips (whatever kind you want–dark, white, milk)
- 1 C toppings–I used 1/2 C each raw walnuts and almonds, roughly chopped
This recipe is easiest if you have a candy thermometer to clip to the side of your pan. I use an awesome meat thermometer that my sister Erin gave me, but even without a thermometer you can make this recipe. Ask my other sister, Kristen. She did it for a party–and boys snuck home pieces of rocha in their pockets.
Cover a cookie sheet (16″ x 14″) with foil (even the edges) and set aside. Melt the butter in a large pot over medium heat.
Add the sugar, corn syrup, and water and bring to a boil, turning up the heat a bit to medium high.
Keep stirring, and the mixture will thicken as it continues to boil. Let it go for about 15-20 minutes, until it reaches 290 degrees. If you don’t have a thermometer, you can test it to make sure you still got to the “soft-crack” stage. Drip a bit of toffee on to a dish (or dip a spoon into the mixture), and it should harden as it cools. Careful touching it, ’cause 290 degrees is freakin’ hot.
Once the toffee has reached the right temperature, pour it on the baking sheet and spread it into an even layer. Let it sit for five minutes until the top has set (it will still be hot!).
Sprinkle the chocolate chips evenly over the top of the toffee. This is my favorite part–because the toffee is still hot, the chips will get all shiny and melty after a few minutes, and you can gently spread them into a smooth chocolate layer over the top of the toffee.
Sprinkle with toppings of your choice (I added some sprinkles for some festivity), and press them lightly into the chocolate.
That’s it! Now set the rocha aside for a few hours until it cools completely. You can then flip it, peel away the foil, and break it into pieces–the more uneven, the better.
Looks prettier that way.
These taste so decadent, and I have yet to meet someone who doesn’t
like love them.. The buttery toffee crunches so satisfyingly (is that a word?), and the chocolate layer with nuts–oh man. Last year I made a Christmas version with crushed candy canes instead of nuts, and I’ll definitely be doing that again this year.
An impressive party snack or hostess gift, too, when you toss them into a bakery bag from the dollar store (that’s my secret!). And some of this will hopefully survive the next few days to make it home to my parents’ for Thanksgiving.
What’s your go-to holiday snack?
And cat owners out there–I need help! I think Henry has gotten bored lately, and he’s been terrorizing us by jumping all over every surface we have, knocking things over (and breaking them), pushing pictures around on the wall, and generally being the world’s worst cat. How can I entertain him? (Please say buy him a kitten friend–Fritz needs proof!).