"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Almond Roca Recipe

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This recipe for Almond Roca, by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathe (Boone) Pollard
Added: Sunday, March 20, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 lb butter
1 c sugar
3 tbsp water
1 c coarsely chopped almonds
1 c finely chopped almonds
Chocolate chips melted

Directions:
Directions:
Cook butter, sugar and water to 250 degrees in heavy pan. Add. 1 c coarsely chopped almonds Cook to 300 degrees. Pour onto oiled marble slab or jelly roll pan Cover with melted chocolate and sprinkle with finely chopped almonds. Let sit until chocolate is firm, then flip over and coat the other side with chocolate and almonds. I have always melted my chocolate chips in the microwave oven for best results. Start with about a half cup and 1 minute on the oven then stir and keep adding more chocolate. Never run out of melted chocolate chips until you are completely done, because the melted chocolate coating the newly added chips works the best.

Personal Notes:
Personal Notes:
This freezes very well.
Never double this recipe.

 

 

 

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