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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Almond Roca Recipe

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This recipe for Almond Roca is from Sisters Helping Sisters , 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 cup white sugar
1 cup butter (room temperature)
1 cup slivered almonds
2 or 3 plain chocolate bars
Directions:
Directions:
Place sugar, butter and almonds in iron skillet. Break butter into small pieces so it will melt at the same rate as the sugar. Turn heat on high and stir with a wooden spoon constantly. It separates at first, but will form a creamy mass as you keep stirring.

Reduce heat a little, stir until mass is color of brown paper bag. Lift up if it gets too hot. Mass will begin to smoke a little. This is the critical stage! If underdone, almonds will float and candy will be sugary. If overdone it will taste scorched. Watch carefully, if it appears to brown too much, take off heat and return it until desired color is reached. This all takes about 7 minutes.

Pour into an ungreased pan or on a cookie sheet. I use a pizza pan which I keep slightly warm. Lift it from sided to side till it covers the pan entirely. Do not spread with a spoon. Just let it run. Cool about 2 minutes, then place chocolate candy bars on top or use shredded chocolate. Spread with a spatula when melted. Let cool until chocolate is set up. It will all come out in one piece. Break up as desired. Put crushed nuts on top if desired. Store in foil. Also freezes.

 

 

 

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