You are here: Seasoned Cooking » All Issues » March 2006 Issue » This Article » Page 1
March 2006 Issue
by J. Sinclair
Table of Contents | Single-page view

Related Sites

Riverwood Produce Farm

If your looking for fresh, locally grown produce and in the Southeast part of Wisconsin (Kenosha), please stop by.

CAP Diana

Le spécialiste de la barde(naturelle et reconstituée), des décors d'enrobage et des sauces (liquides/IQF/thermostables) pour la charcuterie et les ...

Home Cooking

A forum for food enthusiasts, from gourmet to home cooks. Features weekly focuses, free recipes, a 24-hour chat room, and now a bulletin board to p...

Got Eats

Got-eats - best family recipe favorites, cookbooks, fresh from the garden to kitchen stove recipes, dining out, gardening, kitchen products and equ...

Best Cooking School Online Guides

Cooking school online guides covering topics such as cooking, chinese, recipes, french, gourmet, healthy, italian, outdoor, cooking tips, vegetarian
When you think of almonds, you probably either think of them in sweet baked goods or roasted and salted in a can with other mixed nuts. Well, this month, I'm hoping to expand your thoughts on this versatile nut with two recipes that cover both the sweet and the savory side of almonds.

Almonds have a long history and are believed to be among the world's first cultivated foods. Both almonds and dates are mentioned in the Old Testament and ancient Romans offered sugared almonds as a means of greeting one another. That tradition has lived on to become a wedding tradition in which guests are offered almond "bonbonieres" to symbolize children, happiness, romance, good health and fortune.

Today, California is by far the biggest producer of almonds. It supplies 100% of the US supply and about 80% of the world's supply! This is truly amazing when you consider that almonds were first introduced to California in the mid 1700s.

Almonds are packed with vitamins, minerals and fiber -- with no cholesterol at all and good amounts of healthy fats. Doctors are recommending that such healthy nuts become a regular part of our diets. So, in that spirit, I'm offering two recipes from different ends of the spectrum. The first recipe is for all those out there with a sweet tooth. Now, with all the chocolate, butter and sugar in this recipe, it's really meant to be an occasional treat. However, it really is one of my favorites and I hope that you enjoy it.


Almond Roca

  • 1 lb. butter
  • 2 c. sugar
  • 1/2 c. whole almonds
  • 16 oz. chocolate chips
  • 1/2 c. walnuts, ground in blender
Melt butter over high heat. Add sugar stirring until it foams up well. Continue over high heat, adding almonds. Continue to cook, stirring constantly until mixture is color of mahogany and all sugar is melted. Take off the heat for a moment if it starts to smoke. Stir as you take it off the heat permanently and pour quickly into your biggest flat pan with sides. Tilt to spread evenly. After 5 minutes pour on chocolate chips. When they are melted a bit, spread them over the top of the hot mixture with a rubber scraper. Scatter ground walnuts over the top, shaking to distribute evenly. Candy is thoroughly cooled when chocolate is dull looking, about 3 hours.
  • Yields: 2 lbs. of candy
  • Preparation Time: 30 minutes

Next Page

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.