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Almond Roca Recipe

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This recipe for Almond Roca, by , is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becky Calder Neuenswander
Added: Tuesday, July 12, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 c. sugar
1 c. (2 cubes) butter
5 T. water
approx. 4 Hershey's milk chocolate bars (8 oz. size)
1/4 to 1/2 lb. (1 to 2 cups) slivered almonds

Directions:
Directions:
1. Heavily butter two pieces of foil, each 15" to 18" inches long.
2. In a frying pan combine sugar, butter and water over high heat. Stir constantly with a pancake turner in one direction only. Cook until mixture is golden brown. Once golden brown, let mixture scorch a little (10 seconds). Do not stir while scorching.
3. Quickly remove pan from heat and pour candy out onto one sheet of the buttered foil. Do not scrape the bottom of the pan with the spatula! Let candy cool and harden slightly. Place second sheet of buttered foil on top of candy (buttered side down) and carefully flip candy over.
4. Melt chocolate in the microwave or in a small saucepan. In a blender coarsely crush almonds.
5. Remove top sheet of foil and spread candy with a layer of the chocolate and sprinkle with almonds. Let cool until chocolate has hardened. Replace foil sheet on top and flip candy over.
6. Spread the other side of the candy with chocolate and sprinkle with almonds. Allow chocolate to cool completely.
7. Replace foil sheet on top and break candy apart by hitting with the handle of a knife. Store candy in a covered container. Candy can be frozen.

Personal Notes:
Personal Notes:
Variations: Hershey's chocolate bars can replaced with chocolate chips instead. Or, 1/2 chocolate chips (or dark chocolate) and 1/2 milk chocolate can be used. The slivered almonds can be replaced by sliced almonds (with skins left on) if desired. Do not pulse sliced almonds in blender.

 

 

 

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