Category Archives: Candy

Copycat Almond Roca

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Almond Roca is one of my ultimate favorites. Some how making it at home doesn’t seem as decadent as buying a big box of it from the store. This is a loved candy at Christmas time but why not have it at any time of the year!!

This recipe is from a friend of mine Sonia who graciously allowed me to share it with you all. What a fabulous treat to make for your family or a great gift for a dinner party for the hostess, a wonderful teacher gift, a great birthday treat. The list goes on and on why you should be making this scrumptious confection!!

I hope you all enjoy it as much as we do!!

Almond Roca

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Coycat Almond Roca
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Recipe type: Candy
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Cook time: 
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An easy and delicious candy that tastes just like the original.
Ingredients
  • ½ cup slivered almonds
  • 1 cup butter or margarine
  • 1 cup sugar
  • 3 tablespoons boiling water
  • 2 tablespoons light corn syrup
  • ½ cup semisweet chocolate chips
  • ½ cup white baking chips

Instructions
  1. Sprinkle almonds on a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 300 degrees F for 15 minutes or until toasted and golden brown; remove from the oven and set aside. In a saucepan over low heat, cook butter and sugar for 5 minutes. Add water and corn syrup. Bring to a boil over medium heat; cook, stirring occasionally, until a candy thermometer reads 300 degrees F (hard-crack stage). Quickly pour over almonds. Sprinkle chips on top; let stand for 1-2 minutes or until melted. Spread and swirl chocolate over candy. Cool completely; break into pieces.

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Caramel Corn by One Sweet Appetite

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Jessica is here today with the most colorful of treats from One Sweet Appetite, one of my absolute favorites!!! Caramel Corn!! She has a gorgeous blog and I mean gorgeous and I am thrilled to have her guest posting today!! You must follow her on Facebook, Twitter and Pinterest. She has absolutely gorgeous photography of which I could only strive to be as good!! I am excited for you to meet her so I give you Jesseca!!

Hi there! My name is Jesseca, and I am from the blog One Sweet Appetite. I’m so excited to be guest posting here at Noshing with the Nolands today!

Spring can never come too early in Utah. So when we get those first few weeks of warm-ish weather we like to take advantage of the sunshine. You can most likely find us at the park, pool, or having a picnic in the backyard. One of our favorite treats to bring along is caramel corn. It’s a breeze to mix together and happens to be my four year olds favorite treat to share.

popcorn

Offering a bag full of this sugary treat is the easiest way to make a friend. I promise.

It’s also great for any outdoor parties you might have. Whip up a batch a few days before and package it in clear bags. Hand it out as your thank you, or leave it in a giant bowl for guests to enjoy during the event.

caramel popcorn

12 C popped popcorn

1 C brown sugar

1/4 C honey

1/2 C. salted butter

1/2 tsp. baking soda

1 tsp. vanilla

Food coloring (optional)

Place your popcorn in a large bowl and set it aside. Preheat your oven to 200 degrees, and line a large baking tray with foil.

Place the brown sugar in a glass bowl. Chop the butter and place on the top of the sugar. Drizzle with honey.

Microwave for 30 seconds. Stir until combined. Microwave for 2 minutes, and stir. Microwave one last time for two minutes. Stir, mixing in the baking soda and vanilla.

(NOTE: the soda causes the caramel to foam up a bit. Make sure you use a fairly large bowl.)

Pour over your popcorn, and mix until it is well coated. Transfer your popcorn onto the foil lined tray. Bake for 30 minutes, stirring once half way through.

Cool completely & package as desired.

caramel corn

It was fun to take over the site for the day! If you like my popcorn stop by my site and check out the other fun recipes I have. Thanks Tara for letting me stop by!

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12 Days of Christmas-Rocky Road Chocolate

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I love chocolate at anytime of year but making them for the holidays is extra special. I always make bark, cherries and then a variety of chocolates or try something new like I did this year. A three ingredient chocolate that is so good and so easy. I got the idea from a Betty Crocker book again. It was under the fudge section but is not fudge at all but a confection. Amber loved them and so will you

5.0 from 1 reviews

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Rocky Road Chocolate
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Recipe type: Candy
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Serves: 20 pieces
 

An easy and delicious candy that everyone will love.
Ingredients
  • 16 oz. milk chocolate
  • 3 cups mini marshmallows
  • 1 cup walnuts, roughly chopped

Instructions
  1. Prepare a 8×8″ pan by spraying with cooking spray and laying a piece of wax paper inside the pan with edges hanging out.
  2. Chop up chocolate finely and place in a large bowl. Melt in microwave at 1 min. intervals stirring in between until almost melted. Stir at the end to finish melting and to make sure it is smooth. Add the marshmallows and nuts and stir to combine.
  3. Pour into prepared pan and refrigerate until set. Lift out of the pan using the wax paper. Cut into 1″ squares. Store in a container in the refrigerator.

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Adapted from Betty Crocker

The DIY Dreamer

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The DIY Dreamer
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Sponge Toffee for Halloween

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I have not made this since I was a child and I have to say it is one of my favorite candies. It reminds me of my childhood when I used to make divinity, fudge and candies like this. It is so crunchy and yummy and melts in your mouth!!

Making candy has an art to it. You can’t just walk away from it. You must be paying close attention. You also have to keep in mind that making anything with hot sugar that even after the heat is off the mixture continues to cook and can burn so very easily. Ask Ken, the candyman and he will tell you that for sure. You can do it the old fashioned way with a bowl of cold water and test for the different stages. I like this method better than a thermometer. Making candy takes patience and practice. The first time I over did the sponge toffee, not that it was inedible but it was probably 30 seconds to a minute over done and it didn’t rise nearly as well as it should have. So the second time I used a smaller pan. I did get a thicker sponge toffee, pretty much perfect but I had molten lava sponge toffee over flow onto my counter. Didn’t matter as it just hardened there on the granite and came right off. So in the recipe I will say to go back to the 9×13″ pan.

Making candy can be a two man job. When you have something that is so incredibly hot and the timing of getting it into a pan quickly is essential you could use an extra set of hands. At least I found this out the hard way. Trying to balance a 3 liter pot in the air while trying to scrape out molten lava is not easy.

Sorry I am not trying to make this seem like an impossible recipe on the contrary it is quite easy but you need to know some things ahead of time.

I hope you try this for Halloween and that it brings back childhood memories for you or you create some with your children.

Happy Hauntings!!

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Sponge Toffee for Halloween
Author: 
Recipe type: Candy
Prep time: 
Cook time: 
Total time: 

Serves: 48 pieces
 

A perfect treat for Halloween!
Ingredients
  • 2½ cups granulated sugar
  • ⅔ cup white corn syrup
  • ⅓ cup water
  • 4 tsp. baking soda
  • 2 tsp. vanilla

Instructions
  1. Place sugar, water and white corn syrup in a 12 cup or 3 L saucepan over medium heat and cook stirring until the sugar dissolves.
  2. Bring to a boil, and cook without stirring. Brush down the crystals on the sides with a pastry brush dipped in cold water. Cook until the hard crack stage of 300F or when 1 tsp. is dropped into water it forms hard brittle threads about 10 min.
  3. Remove from the heat and being very careful add baking soda. Add it all at once and quickly stir with a whisk. It will increase dramatically but just keep whisking, add the vanilla in now.
  4. Working quickly pour toffee into the prepared pan. Let cool without disturbing until completely cool about 2 hours. Break into pieces.
  5. Make ahead, store in a airtight container between layers of waxed paper for 1 month.

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Recipe adapted from Canadian Living.

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