Recipe - Christmas Almond Rocca

1 pound Butter
2 One half cup Sugar
1 One half cup Whole raw unblanched almonds
1 One half cup Chocolate chips
1 One half cup Semisweet chocolate chips
1 One half cup Raw walnuts; finely chopped

Melt butter and sugar in large, heavy saucepan over high heat,
stirring until mixture foams vigorously. Reduce heat to low and stir
5 minutes. Increase heat to high and add almonds, stirring until nuts
begin to pop, about 5 minutes, then reduce heat. Continue to cook 7
minutes. Candy should caramelize slowly to mediumbrown color. If
candy darkens too quickly, remove from heat but continue to stir 7
minutes. Pour candy into 15 by 10inch jellyroll pan. Let cool. Melt
chocolate chips in top of double boiler over simmering water. Spread
half of chocolate over candy, then sprinkle with Three fourths cup chopped
walnuts. Cool, then flip candy over. Coat other side with remaining
chocolate and sprinkle with remaining nuts. Break into pieces when
cool. Store in airtight container. Yields 1 One half pounds, about 60
pieces.

Each serving: 170 calories; 69 mg sodium; 18 mg cholesterol; 12 grams
fat; 12 grams carbohydrates; 1 gram protein; 0.23 gram fiber

Recipe Source: Los Angeles Times 12161998

Formatted for Mastercook by Lynn Thomas dcqp82a@prodigy.com

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