Almond Roca

Recipe of the Month  – Almond Roca 

From the Family Recipes of Dan Pontrelli

This is the winning recipe from the cookie contest was brought in by Larry Mock.  This was eaten until it was all gone, and it was wonderful!  Come

to find out it is an old Italian recipe. We are so glad he shared the recipe.

2 cups of sugar

1 lb. butter

1-2 cups slivered almonds

1 to 1.5 chips chopped walnuts

1 bag Ghiradelli milk chocolate chips or white chocolate chips

Cover bottom of a large cookie sheet or jelly roll pan with slivered almonds.

melt butter in a saucepan, add sugar, cook about 17 -20 minutes over low to medium heat. stir constantly…will bring to a mild boil, froth, then

stringy…butter starts to separate. When butter combines with sugar for the second time, and turns carmel brown, take off the heat and immediately

pour over almonds, pour chocolate chips on the top and smooth melting chocolate with the back of a spoon. Spread walnuts over the top. press in

with the back of a spoon so they sink down into the mixture.  I would defiantly recommend a thermometer and make sure it is not heated past 295

and definitely not past 300.

These are some recommendations from Dan Pontrelli:

I have a couple of thoughts that may have an impact on making roca . . . . if you are using an electric stove you need to cook on medium to

medium high heat, if you are using a gas stove then cook from low to medium depending on the Btu rating of your burner. Just enough heat for a

gentle rolling boil. Use a heavy bottom pan with a small diameter and taller sides. This is better than a wide and shallow pan as the shallow pan will

tend to burn the roca before it is done. Humidity definitely has an effect on the roca as my brother who lives on the ocean cannot make roca at all

due to the constant high humidity! The 20 minutes on the receipt is only a guideline for approximate time to completion, many times it does not

take that long but very seldom does it take over 20 minutes otherwise you run the risk of burning the mix. Sometimes you do not get a distinct

second separation but when the mixture is fluffy, turning a carmel color and does not have any separated butter it is probably done.

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