Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Mountain Almond Roca




Source of Recipe


Internet


List of Ingredients




1 lb. Butter
2 cup sugar
1 cup almonds - slivered, unsalted, unblanched
1 lb. High quality semi-sweet chocolate, melt at low temp in double boiler
1 cup pecans, chopped

Cream butter and sugar then add almonds. Stirring constantly, cook to 290 degrees on a candy thermometer. Watch closely to avoid cooking to long. Immediately spread out evenly on 11 1/2 x 17 1/2 cookie sheet. Blot any extra butter and then spread half of the chocolate evenly over hardening candy. Quickly sprinkle half of the pecans over the chocolate while it is still warm so they will stick to the chocolate. When the candy is cooled and able to be turned over spread the other side with the remaining chocolate and then remaining pecans. Cool completely and break into pieces.



Recipe