2 cup (1 pound) butter
2 cup sugar
1/2 cup whole almonds
1 large package chocolate chips
1/2 cup walnuts ground in a blender
Directions
Melt butter over high heat. Add sugar, stirring until it foams up
well. Continue over high heat, adding almonds. Continue to cook,
stirring continually until mixture is color of mahogany and sugar is
all melted. (Take it off the heat for a moment if it starts to smoke.)
Stir as you take it off the heat permanently and pour quickly onto
your biggest flat pan with sides. Tilt to spread evenly. After 5
minutes, pour on chocolate chips. When they have melted a bit, spread
them over the top of the hot mixture with a rubber scraper. Scatter
ground walnuts over the top, shaking to distribute evenly.
Candy is thoroughly cooled when the chocolate is dull looking. (Cool
at least three hours at room temperature.) Break into pieces and it's
ready to eat.
Servings: 6 servings
Almond Roca Recipe brought to you by Recipe Ideas
Categories: Candy; Nut
The History of Recipes
We can trace the history of written recipes back into history, in truth as far back as the Egypt of the Pharoahs, and potentially, even further back. Having said that, these, old cookbooks were just basic hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the most ancient recipe in existence, according to Professor Solomon Katz, are some clay tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. Much later, in Roman times a roman called Apicius created some documents which described recipes enjoyed by the Romans. In his publication, Apicius tells us how the meals were divided into hors d`oeuvres, main course and afters, something that is very familiar to us today. Aspicius also informs us how the early Romans were skilled in the use of many spices, including a few that will be familiar to modern cooks for example thyme, mint and parsley. Over the succeeding few hundred years, the powerful and rich tried to serve up the most exotic banquets, and as a consequence, the best chefs and their recipe collections were highly sought after. Nevertheless, it wasn`t until the nineteenth century the formal cooking and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collating, testing, and publishing recipes of the day. When we get to the twentieth century, cookbooks are increasing in popularity mostly due to more people being able to read, people having increased spare time and being a little richer. The TV revolution gave us celebrity chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Almond Roca recipe.
