"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Big Ed's Almond Roca Recipe

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This recipe for Big Ed's Almond Roca, by , is from The Graves Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lee & Carol Graves
Added: Monday, January 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 POUND REAL BUTTER.
6 PLAIN HERSHEY BARS.
2 TABLESPOONS LIGHT KARO SYRUP.
2 TABLESPOONS COLD WATER.
1 2/3 CUP FINE GRANULATED SUGAR.
2 CUPS SLICED ALMONDS.

Directions:
Directions:
Spread almonds on a large cookie sheet.
Melt the butter in a large fry pan. Add sugar slowly- mixing constantly.
Add Karo and water. Stir constantly in one direction until the butter separates.
Continue stirring until it combines again. Pour over almonds and spread evenly.
Place 6 Hershey Bars over the top and spread until melted.

Number Of Servings:
Number Of Servings:
Not enough
Preparation Time:
Preparation Time:
Takes patience
Personal Notes:
Personal Notes:
Big Ed Cebull was the longtime chairman of the English Department at Western Montana College in Dillon. When he was not reading Shakespeare or James Joyce, he was exercising his culinary expertise. Almond Roca was one of his favorite recipes which he frequently made around the holidays and gave away to lucky recipients. Oftentimes he would bring up the subject of Almond Roca in his classes and describe his secrets of successful candy making. Big Ed died in 1984 and taught his English classes until the last day.

 

 

 

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