|Asia the Beautiful Cook Book|
|by Jacki Pan-Passmore|
The cuisines of Asia are among the most intriguing in the world, blending taste and tradition in remarkable combinations.
11 - 20 of 100 for almond roca
Melt butter in ... in 1 cup almonds or nuts, water ... When candy is completely cool, spread chocolate over top and sprinkle with rest of almonds or nuts.
Mix well until ... spoon until cookies are covered. Sprinkle on 3 ounces almonds or other chopped nuts. Press lightly into cookies, cool, cut and serve.
Melt butter in ... Add 1 cup almonds and cook, stirring ... cup almonds on top of chocolate. Let stand until chocolate is firm; break candy into pieces.
Melt butter over ... and stirring; add almonds. Continue to ... walnuts on top. Candy is done when chocolate is dull. Cool completely and break into pieces.
Melt butter, corn syrup and sugar. Add nuts and vanilla. Use heavy pan. Cook until the color looks like peanut butter, stirring constantly. Butter ...
Melt butter. Add sugar and almonds. Boil at ... melt. Spread out and sprinkle with coarsely ground almonds. Score into squares. When cool, break into pieces.
Evenly spread almonds on a greased ... turns toffee color and butter starts to separate. Spoon over chips and almonds, then refrigerate. Break and serve.
Cream butter, sugar ... bars over hot water. (Not boiling). Spread over cooled cookies. Sprinkle top with 3/4 cup sliced almonds. Cut into small squares.
Cook: Cook until ... hot mixture over almonds. Immediately lay ... minutes, flip it over and put in refrigerator for at least 1 hour. Break into smaller pieces.
Chop 1/3 of almonds until fine, 2/3 ... Sprinkle finely chopped almonds over the top. Refrigerate until cold, then brad into pieces. (I freeze this treat.)
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