BROWN AND HALEY ALMOND ROCA - TOP SECRET RECIPES
Founded in 1914 by Harry Brown and J.C. Haley in Tacoma, Washington, the Brown and Haley Candy Company is one of the oldest confectioners in the country. In 1923 the company hit the jackpot when Harry Brown and the former cook from what would eventually become the Mars candy company, created a chocolate-coated butter toffee candy, sprinkled with California almonds. They took the sweet to Tacoma's head librarian, and she named it Almond Roca—roca means "rock" in Spanish. In 1927 the two men decided to wrap the little candies in imported gold foil and pack them into the now-familiar pink cans to extend their shelf life threefold. In fact, because of the way the candy was packaged, it was carried by troops in World War II, the Korean War, the Vietnam War, and the Gulf War. The Brown and Haley candy company is still housed in the former shoe factory that it has occupied since 1919. Almond Roca is so popular today that it can be found in sixty-four countries and is a market leader in Hong Kong, Singapore, Korea, Taiwan, the Philippines, and Japan. The company sells more than 5 million pounds of Almond Roca each year and is the United States leading exporter of packaged confections. Click here for more of my copycat recipes of famous candy. Source: Top Secret Recipes by Todd Wilbur.
Provided by Todd Wilbur
Total Time 50 minutes0S
Prep Time 25 minutes0S
Cook Time 25 minutes0S
Number Of Ingredients 6
Nutrition Facts : Calories 157 calories
BEST CHOCOLATE ALMOND BARK - HOW TO MAKE CHOCOLATE ALMON…
This homemade chocolate bark puts just about any store-bought chocolate candy to shame, offering an unbeatable sweet, salty, crunchy hit to the palate.
Provided by Michelle Doll
Categories gluten-free vegetarian Christmas dessert
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0S
Yield 20
Number Of Ingredients 3
Steps:
- Adjust an oven rack to center position and preheat the oven to 300°. Spread the almonds on a baking sheet and bake until lightly toasted, 8 to 10 minutes. Let cool. Line another baking sheet with parchment. Place the chocolate into a medium microwave-safe bowl. Microwave the chocolate for 30-second intervals, stirring in between each interval until the chocolate is mostly melted with a few pieces still solid. Continue stirring the chocolate until the last pieces have melted. (If all the chocolate was melted upon removal from the microwave, add a small piece of chocolate to cool the melted chocolate.) Add the cooled almonds into the chocolate and stir to coat. Pour the chocolate-almond mixture onto the parchment-lined baking sheet into an even layer and gently tap the sheet against a counter to smooth the surface. Sprinkle with flaky salt. Place the sheet in the refrigerator until chocolate has hardened, 5 to 10 minutes. Using a knife, break chocolate into shards. Store in an airtight container, refrigerated, for up to 4 weeks.
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