Rochelle's Famous Almond Roca
Why I Love This Recipe
Rochelle Dilick Cookie Exchange 1992 and 2014
Ingredients You'll Need
1/2 lb real butter no margarine
1 cups sugar
1 cup finely slivered almonds
1 6 ounce bag milk chocolate chips
Melt chips in microwave on high for 1 minute (stirring once at 30 seconds). Combine butter, almonds and sugar in heavy saucepan and bring to a boil stirring constantly. Continue boiling until mixture smokes, about 3-5 minus (color turns from whitish yellow to light brown). Spread mixture immediately onto uncreased, foil lined, small cookie sheet.
Melt chips again for 30 seconds. Using a spatula, spread the chocolate on top then sprinkle with chopped pecans. Break or cut into pieces when completely cooled, about 30 minutes.