Pre-heat oven at minimum temperature of your oven (usually about a 100 degrees celcius) for 10-15 minutes.
Let the almonds roast for 3-4 minutes and keep tossing them.
Repeat 3-4 times till the insides almond – when cut – turn light brown.
Remove from oven and let cool.
Break confection chocolate into similar size pieces by hand or using a knife.
Place in a glass bowl and microwave for 30-40 seconds.
Remove the bowl and give the confection chocolate a good stir with a large spoon.
Repeat the process till all chocolate pieces have melted and the temperature has reached 45 degrees Celsius +- 1degree
Spread out the foil on a regular kitchen tray.
Put 3 almonds in the bowl and toss to cover with confection chocolate on all sides.
Take out an almond and place on the foil.
Top it with another almond.
Repeat this procedure with the third almond.
Let these settle for 1-2 minutes.
Let these chill in fridge for about 10 minutes.
While roasting almonds, always use the middle rack of the oven for even roasting. Else you will end up burning the almonds from one side and under-cooking them from the other side.
To make these almond rocks, extra delicious, I suggest you roast them first. (You could use plain almonds, but they don’t pack in the same punch as roasted almonds) So cut out a big sheet of foil and nicely cover the tray of your oven and spread out the almonds on this.
You can use this recipe to make almond rocks, walnut rocks, cashew rocks – any nuts or even a mix of nuts! You could use extra dark, dark, milk or white confection chocolate
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A science teacher tells his class, "Oxygen is a must for breathing and life. It was discovered in 1773." A blonde student responds, "Thank God I was born after 1773! Otherwise I would have died without it."