Free Online Recipes
|

Sign Up login
 
 

Almond Roca Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
Email This Recipe
 

 

 



     Almond Roca

Category   Breakfast - Brunch
Sub Category   Holiday Dish
Preptime   1 hour

Ingredients
1 Pound butter
2 Cups sugar
1 Cup chopped or slivered almonds
Plain Hershey Bars, several small or two large
 

Instructions
Butter a large baking sheet. A jelly roll pan works great. Break Hershey bars into small pieces, set aside.
Melt butter and sugar in a heavy duty pan or cast iron skillet over medium heat. Stir constantly. It will come to a boil and will need to be stirred continuously until it reaches a medium honey color. The mixture will begin to separate, just keep stirring until the butter re-incorporates and the desired color is reached. This process can easily take 20 to 30 minutes. Having a substitute stirrer can be very handy.
Remove from heat and quickly stir in nuts. Pour mixture into prepared pan and spread to a 1/4 inch sheet. While still warm, top with Hershey pieces. Spread with a spatula as the chocolate melts. Let cool.
Break into pieces using your hands or the handle of a wooden spoon. Store in ziplock bags or plastic sealable containers. Roca does not freeze well as the moisture will make the candy stick together; however, it will stay fresh for two to three weeks.


Originally Submitted
12/21/2011





0 Out of 5 from 0 reviews

You can add this Almond Roca recipe to your own private DesktopCookbook.

 

 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2012 DesktopCookbook. All rights reserved.
Developed by
Integrated Sales Resources.