1 cup pecans, chopped (we use chopped alm, onds on some b
3/4 cup brown sugar (packed)
1/2 cup butter or margarine (butter makes i, t richer)
1/2 package (6 oz size) semisweet chocolate chi, ps. (1/2 cup
Directions
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.
Servings: 6 servings
Almond Rocca Recipe brought to you by Recipe Ideas
Categories: Candy; Nut
The History of Recipes
We are able to track the history of `recipes` back into antiquity, at least as far as early Egypt, and quite possibly further than that. Interesting though that maybe, in the main part, these old cookbooks were just very basic hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe discovered, according to experts is a collection of clay tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. During Roman times around 25BC a man called Apicius created a number of documents detailing recipes enjoyed by wealthy Romans. He tells us how the meals of wealthy Romans were divided into appetizers, entrees and dessert, a style of dining still practiced today. This early Roman chef informs us how the early Romans used a good variety of spices, including a few you will know like thyme, fennel and parsley. In the fifteenth century, knights returning from the crusades brought us a variety of foods, spices and herbs from the holy land, including spices like parsley and basil. These new culinary innovations created an outbreak in recipe manuscripts, many of which still exist in academic collections. During the succeeding few hundred years, the rich families of Wesstern Europe competed to serve the best banquets, and consequentially the best chefs and their recipe collections became highly prized. Notwithstanding that, it was during the 1800s that haute cuisine and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collecting, testing, and writing down recipes to help cooks of their time. Like it or not, the introduction of television brings us TV cooks and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting everybody to access thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Almond Rocca recipe.
