1 dwigans (fwds07a) - ¥
2 sticks butter
1 cup granulated sugar
3 tbsp water
1 tsp light corn syrup
1 cup toasted almonds -- chop
1 fine
1 cup milk chocolate chips
Directions
Melt the butter in a saucepan and add the sugar, water and corn
syrup. Cook the mixture over medium heat, stirring. When the sugar
dissolves and the mixture begins to boil, raise the heat and bring
the mixture to 290 on a cooking thermometer. It will be light brown
in color and syrup will separate into threads that are not brittle
when dribbled into cold water. Quickly stir in 1/2 cup chopped
almonds. Immediately pour the mixture onto an ungreased baking sheet.
Wait 2-3 minutes for the candy surface to firm,, then sprinkle onthe
chocolate chips. IN a few minutes, when the chips have softened,
spread the chocolate evenly over the surface. Sprinkle the remaining
almonds over the melted chocolated.When the chocolate hardens, crack
the candy into pieces, store covered. NOTE: Heath bar or hersheys.
These two candy bars are very similar, and both are composed of
ingredients similar to those in ALmond roca. One obvious difference
is that thre are no almonds on top of these bars. To make these candy
bars, simply follow the directions for almond roca butomit the nuts.
Recipe By :
Servings: 1 servings
Brown & Haley Almond Roca Recipe brought to you by Recipe Ideas
Categories: Candy; Nut
The History of Recipes
It is possible to follow the history of meal recipes way back into distant history, at least as far back into history as ancient Egypt, and possibly even further. Interesting though that is, mostly, these early cookbooks were just simple hieroglyphic recipes for preparing food.
Later on, in The time of the romans around 25BC a roman called Apicius assembled a few documents describing recipes prepared by wealthy roman citizens. In his works, he describes how the meals were separated into hors d`oeuvre, entrees and dessert, a style of dining still practiced today. Additionally, he recounts how the cooks of Roman times used a wide range of aromatic flavours, including many that are still in use today such as basil, mint and dill. For the decades that followed, the upper-class families of Wesstern Europe competed with each other to offer the most exotic meals, and as a result cooks and their collection of recipes were greatly in demand. However, it wasn`t until the 1800s that fine cookery and recipe collections really came of age. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to assembling, trying out, and recording popular recipes of the day. By the time we get to the 20th century, cookery publications were in great demand, mostly due to increased literacy, more free time and having more money. |
We hope you enjoy this Brown & Haley Almond Roca recipe.
