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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Grandma Englund's Almond Rocca Recipe

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This recipe for Grandma Englund's Almond Rocca is from The Midgette Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. butter
1 cup water
1/3 lb. finely chopped walnuts
1/2 lb. rolled walnuts (use a rolling pin)
2 1/2 cup white sugar
4 Tbsp. dark Karo syrup
1 lb. milk chocolate chips
Directions:
Directions:
Cover bottom of 9x13 pan with rolled nuts. Sprinkle half of chocolate chips next.
In a heavy dutch oven, cook sugar, water, syrup, butter and chopped nuts together, stirring constantly, until a candy thermometer reaches 285º. Pour cooked syrup over nuts and chocolate and let stand about 10 minutes. Then sprinkle the rest of the chocolate chips and nuts on top. You can use a spatula to spread chocolate. Let stand five hours until hardened and then break into pieces.
Personal Notes:
Personal Notes:
This is Mark VanerWal's (Samantha's husband) Grandma's recipe.

 

 

 

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