almond roca

oh man oh man oh man oh man!!! toffee + chocolate + salted almonds = THIS. please, make this. you will not regret.

almond roca
yields 3 cups

1.5 c chopped salted almonds
1 c packed light brown sugar
1 c (2 sticks) salted butter
3-4 bars hershey's chocolate (depending on what size pan you use)
candy thermometer (optional)
cocoa powder (optional)

1. butter a 7 x 11 inch pan (i just used a 9 x 9), sprinkle half the almonds (3/4 c) in the pan
2. in a heavy saucepan at medium-high, melt butter and add brown sugar
3. stir until gently boiling
4. reduce heat to medium/medium-low and boil, stirring constantly, until a candy thermometer reads 300 F
4a. if you don't have a candy thermometer, boil until the color turns a rich caramel, this may happen between 5 and 12 minutes (mine was closer to 5)
5. remove toffee mixture from heat, and pour into pan over almonds
6. sprinkle a little cocoa powder over the toffee (this helps the toffee and chocolate bind to each other)
7. place chocolate bars on top in a single layer
8. let sit for a minute or so until melted
9. using the back of a spoon, spread the chocolate around carefully
10. sprinkle with remaining toasted almonds (3/4 c), and gently press them in
11. cool completely, then break into chunks with a knife
12. EAT THEM ALL IMMEDIATELY (or store in a covered container)



prosciutto-wrapped fingerling potatoes with dill sour cream

whenever i see the term fingerling potatoes, i am forever reminded of this SNL skit (they come from the FINGER LAKES) which makes absolutely no sense but is magical.

these lil guys are super fun and easy to make, and the saltiness from the prosciutto makes you wanna bop your head like this lil doggie.

auditory pairing: starfucker - rawnald gregory erickson the second

proscuitto-wrapped fingerling potatoes with dill sour cream
potatoes from xai eats a lot (super super amazing photos, please check him out)
yields 4 servings (or more as a party food)

1 lb fingerling potatoes
1/2 lb sliced prosciutto
salt, pepper, olive oil
small tub sour cream (8oz or less)
1 tbsp fresh dill
sprinkling lemon pepper seasoning (or fresh lemon)

1. place potatoes in a pot and cover with water an inch over the potatoes, season with salt liberally
2. bring to a boil, cook for 25mins or until fork tender
3. drain the potatoes and let dry while preheating the oven to 450 F
4. wrap each potato with a piece of prosciutto (the amount to your choosing)
5. set them on a parchment-lined baking sheet, drizzle with oil and sprinkle with salt and pepper
6. place in the oven for 15-20mins, until prosciutto has crisped up
7. while potatoes are in the oven, mix sour cream, dill, and lemon pepper seasoning together
8. once potatoes are done, serve with the dill sour cream dip