Try this Christmas Almond Rocca recipe, or contribute your own.
Suggest a better descriptionMelt 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 medium-brown color. If candy darkens too quickly, remove from heat but continue to stir 7 minutes. Pour candy into 15- by 10-inch jellyroll pan. Let cool. Melt chocolate chips in top of double boiler over simmering water. Spread half of chocolate over candy, then sprinkle with 3/4 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 1/2 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 - 12-16-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
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Serving Size: 1 Serving (46g) | ||
Recipe Makes: 60 servings | ||
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Calories: 235 | ||
Calories from Fat: 127 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.2g | 19 % | |
Saturated Fat 8.9g | 44 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 32.5mg | 10 % | |
Sodium 87.8mg | 3 % | |
Potassium 27.1mg | 1 % | |
Total Carbohydrate 29g | 9 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 28.6g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 235
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