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Almond Roca (English Toffee)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)96.708
Energy (kCal)8252.6333
Carbohydrates (g)528.904
Total fats (g)666.6833
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Spread almonds evenly on a buttered 12 x 17-inch jelly roll pan. (I used a Silpat sheet and only buttered sides and that worked great). | 2. Mix sugar, butter and water in a large saucepan. Cook over high heat until tan (295°F at sea level). It needs to be past the point where the mixture begins to turn tan. It will be a foamy, thick, medium tan. Be sure to stir constantly with a wooden spoon. | 3. Pour over sliced almonds and spread as much as possible. | 4. Sprinkle chocolate pieces over immediately. Let melt a minute or two and then spread evenly with knife. | 5. When completely cool and chocolate is solid, break into pieces. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 2736.0 125.712 85.488 230.4
    almond 2 cups sliced chopped 3854.24 0.0 0.0 436.0
    sugar 2 cups 1611.96 403.19199999999995 0.0 0.0
    butter 2 cups 2736.0 125.712 85.488 230.4
    water 1/3 cup 0.0 0.0 0.0 0.0
    milk chocolate candy bar chip 2 ounces chopped 50.4333 0.0 11.22 0.2833

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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