Peppermint and Almond Rocha

This is probably one of the best Christmas gifts you will make, taste, give, or receive this holiday season.  The toffee is perfectly buttery, with silky chocolate and either crunchy toasted almonds or cool peppermint sprinkled on top.  Not to mention it looks perfectly imperfect.

Disclaimer: it is not healthy.  But it doesn’t matter–you’re giving it away!  Plus, it’s good for your body and your spirit to indulge in a treat every once in a while.  Just don’t eat the whole batch at once.

I made this over the weekend to give to one of our favorite couples, Bre and Zev, and as soon as they opened it we all couldn’t resist a taste…of both kinds.  It’s so simple to make and even easier to pack in a cute bakery bag, and the best part is that this recipe makes enough for several gifts–with enough left for you to snack on.

The book I took the recipe from is called A Passion For Chocolate, and this is the very first time I have used it since we received it as a wedding present.  Since this one turned out so spectacularly, all of my closest friends and family can expect to be seeing some other chocolate-themed packages in their near future.

Peppermint and Almond Rocha

  • 2 C butter
  • 2 C sugar
  • 2 T light-colored corn syrup
  • 1/3 C water
  • 1 3/4-2 C semi-sweet or milk chocolate pieces (you could also use dark or white chocolate–try anything!)
  • 1 C toppings–I used 1/2 C crushed candy canes and 1/2 C chopped toasted almonds

Line a baking sheet with foil, covering the edges.

Melt the butter in a saucepan over medium heat.  Stir in sugar, corn syrup and water, and cook over medium-high heat to boiling, stirring constantly.  Clip a candy thermometer to the side of the pan (I used a digital meat thermometer) and stir frequently, until the temperature reaches 290 degrees.  Be careful–it’s hot!  This is the soft-crack stage for the toffee, and should take about 15-20 minutes.

Pour the toffee onto the baking sheet, and spread evenly.  Cool for about five minutes until the top is set, then sprinkle with chocolate pieces.  After a minute they should be warm enough to spread over the top.  Sprinkle with toppings and press into chocolate.

Everything you own will be covered in toffee–eat what you can, then soak the rest in warm water.  It’ll come off easily.

Here’s another view of the process:

 

Cool the whole thing for several hours, or until it is fully set.  Break into pieces (the less perfect, the better!), and put into bakery bags or boxes, wrap ’em up, and give it all away!  You will never be more popular!

Don’t forget to save some for your husband, or he may never forgive you.

I’m off to study for tomorrow’s test, but I’m curious–what kind of baking do you like to give away for the holidays?

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1 Comment

Filed under Desserts

One response to “Peppermint and Almond Rocha

  1. Almond Rocha is one of my favorites. Love the peppermint too!

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