A while ago I was going through @thebigmansworld Instagram looking for an easy recipe to make. I found a recipe for Almond Roca, and made it. It was delish, so I decided to make my own version.
I love Chocolate and Mint, so it’s only logical to try this flavor next right?!?!! I could probably try salted caramel too since it’s already kind’ve caramelly.
Lately I’ve been kinda out of recipe ideas, so any help would be welcome. If you have recipe ideas, or recipes you like and want me to make a healthy version of…I’d love that!!
Honestly, I’ve made this twice. The original version, and the mint, and I don’t know how to get it to not burn slightly. I cooked it on medium heat, and on low heat. I stirred continuously both times, and they still had some burnt sweetener or something in it. Just be sure to not pour that into the dish. It’s heavier so it should settle in the bottom, and allow you to pour the good stuff in.
Like I always say, Like, Share, Pin, Comment, Subscribeadibe, leave tips or recipe suggestions/requests!! I love hearing from you guys, and need all the recipe suggestions I can get. Kinda hit a wall with ideas. All these winter clouds, and grey is getting to me. Find me on Instagram (ac_uitnit18) and Pinterest (Amy Croasmun)
Mint Chocolate, Almond Roca (Keto, Low-Carb, THM)
Ingredients
- 1 cup Butter
- 1 tbsp Pyure (or preferred sweetener)
- 1/2 cup Chopped Almonds
- 1 cup Lily's Mint Chocolate Chips
Instructions
- Chop the almonds and pour 1/4 of the almonds into a bread pan lined with parchment paper.
- Put the butter and Pyure in a medium saucepan, and heat on low heat until it begins to bubble.
- Heat to 300F, or the Hard Crack on your candy thermometer. Be sure to stir continuously.
- Pour the mixture over the almonds in the bread pan, and let sit for 5 minutes.
- After the 5 minutes, evenly spread the Mint Chocolate Chips over the mixture in the pan.
- Cover with foil and let sit another 5 minutes. Then spread it out evenly with a spatula.
- Pour the remaining chopped almonds over the top, and chill in the fridge for 2 hours, or overnight.
- Remove from the fridge and cut into pieces. Enjoy!!!
- Store in an airtight container in the fridge, for up to 2 weeks, and in the freezer up to 6 months.