With Christmas quickly approaching, nothing says the holidays like a yummy chocolate treat. For this edition of Artist Recipe’s, we asked our good friend and fellow baker lover, singer-songwriter Jeneen Terrana, to share with us one of her favorite holiday recipes. Here’s her recipe story for her “Almond Roca” dessert!
COOKING WITH: Jeneen Terrana
Almond Roca
The story behind the recipe:
“I got this recipe from a friend of mine who brought it to a party. I immediately fell in love and had to make it. It was so good that I couldn’t stop eating it (neither could my roommate at the time). After many batches, it was starting to become very difficult to not eat every bit of Roca I made. So, I started making it only around Christmas. Every year, I make some to share with friends and family around the holidays and put it in little clear bags with a bow. It’s the perfect stocking stuffer!”
FOOD SOUNDTRACK >>
Burl Ives/"Have A Holly Jolly Christmas"
2 ¼ cups sugar
1 pound of butter
1 cup chopped nuts (almonds)
½ cup finely chopped nuts
1 lg. Hershey’s candy bar (8oz)
RECIPE STEPS:
1. Melt butter and add sugar. Heat to boiling, stirring constantly
once it boils, boil for 5 minutes.
2. Then, add 1 cup chopped nuts.
3. Continue stirring until it reaches 300 degrees or hard crack stage.
4. Pour into a buttered cookie sheet. Let cool 5 minutes.
5. Break up chocolate and put on topside of candy.
6. After it has melted, spread evenly over candy, then sprinkle with finely chopped nuts.
7. Cover with foil, flip it over and do it again.
8. Put into the fridge for a while to set chocolate.
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