Almond Roca

It’s that time again. Almond Roca season.  This is the treat that my mom had made for as long as I can remember, and it is probably the best thing I have ever tasted. Not exaggerating!

People usually (always) freak out over it.  It’s rich and crunchy and salty and sweet, and it seems really impressive while it was actually really cheap and easy.

Are you sold yet?

It’s the perfect dessert to take to your neighbor, or to your kid’s school play, or to the office Christmas party.

And, since I’m always looking for ways to be more popular, you can bet on this being one of those desserts that makes people like you.  This is is probably the only dessert in my repertoire that people constantly request.

Okay, so now are you sold yet?

Almond Roca

2 sleeves Saltine Crackers
1 1/2 sticks salted butter
3/4 cup sugar
12 oz chocolate chips
Sliced almonds

Line a cookie sheet (or two, depending on the size of your cookie sheet) with foil or parchment paper. Line saltines on the cookie sheet, side by side.

Melt butter in a small saucepan, add sugar and heat until it boils, then boil for 1 1/2 minutes, until the mixture is bubbly but not burned. (don’t stick your finger in it… i think this is like 220 degrees!)

Spread sugar/butter mixture over saltines with a wooden or metal spatula.

Bake in 400 oven for 5 minutes until the butter/sugar is bubbly all over.

While the sugar/butter mixture begins to cool, melt chocolate chips slowly over low heat, or in a double boiler and spread over saltines.

Sprinkle sliced almonds on top of hot melted chocolate chips and chill.

When totally chilled (a couple of hours or overnight) break up almond roca into pieces, and enjoy!

-Kelsey May


2 responses to “Almond Roca

  1. Pingback: I’m back 2011! | endless rain into a paper cup

  2. Pingback: Dee-Lush Spinach Gratin | endless rain into a paper cup

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