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Recipe Name: Almond Rocca Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Candies Comments:
Preparation Time:
Number of Servings: 6

1 Cup(s) Pecans, chopped we use
chopped almonds on some
3/4 Cup(s) Brown sugar, packed
1/2 Cup(s) Butter or margarine, butter
makes it richer
1/2 6 oz size semisweet
chocolate chips. 1/2
Almond Rocca: This is not for Almond Roca, yet it is close enough and
it is real easy. In fact my 14 year old daughter has been making it by
herself at christmas for the past 4 years. Hope this will meet your
needs. It comes from the Betty Crocker cookbook, so you may have it on
hand already. Toffee: Butter square pan, 9x9x2 inches. Spread chopped
nuts in pan. Heat sugar and butter to boiling, stirring constantly.
Boil over medium heat, stirring constantly, 7 minutes (watch it real
close the last minute or two). Immediately spread mixture evenly over
nuts in pan. Sprinkle chocolate pieces over hot mixture; place a
baking sheet over pan so contained heat will melt chocolate. Spread
melted chocolate over canndy. While hot, cut into 1 1/2 inch squares.
chill until firm. Now for the changes we use. When we are going to
be giving this as a gift, we melt another 1/2 cup of chocolate in the
microwave. Use an 7x7x2 pan (or smaller than the 9x9x2). Spread the
melted chocolate on top of the buttered pan that is covered with the
nuts. After the chocolate is spread on top, sprinkle more nuts on
top, while chocolate is still warm. Then cut into small sizes. After
the candy is set, remove from the pan and wrap individually with
desert foil. I get mine at the bakery supply, or a craft shop. Posted
to MM-Recipes Digest V3 #272 Date: Fri, 4 Oct 1996 22:33:53 -0400

Nutrition (calculated from recipe ingredients)
Calories: 240
Calories From Fat: 134
Total Fat: 15.2g
Cholesterol: 2.3mg
Sodium: 127.4mg
Potassium: 40.7mg
Carbohydrates: 27.1g
Fiber: 0g
Sugar: 26.7g
Protein: <1g

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