Simple & Delicious Pretzel Almond Roca

This is a super simple Pretzel Almond Roca Recipe

you can make ahead and freeze for 

Holiday guests 

or 

to satisfy a salty-sweet attack!

To get started,

 I pulled out my copy of our  Family Heirloom Cookbook. 

I made this cookbook for each of our children last Christmas.

I wanted them to have a little bit of home as they all are out on their own now.

They really loved it!

The original recipe I have does not include pretzels, however, I thought adding them would make a delicious salty- sweet combination.

What you will need:

*Parchment paper or tin foil for cookie sheet

*Minature Pretzels (enough to cover a cookie sheet)

*3 sticks of butter (1 1/2 C.)

*1 1/2 C. Granulated Sugar

*1 1/2 C. Sliced Almonds

*1 Bag of Chocolate Chips 

(either semi-sweet or milk chocolate)

*Sea Salt 

(enough to sprinkle a small amount on top)

********************

Line your cookie sheet with the parchment paper.

Spread out the pretzels in a single layer.

In a heavy 2 Quart saucepan, on medium/medium high heat, 

add butter & allow to melt. Add sugar.

Stir frequently as it comes to a rolling boil.

Take a picture with with a steamy lense.

Continue to boil for 2-3 minutes, then stir in most of the Almonds 

(save about a 1/4 C. for later).

Continue stirring frequently.

The color will start to change slowly to a deeper brown.

It will smell a little like its burning, but I assure you it is not. As you continue to stir, you will notice the consistancy change, keep stirring a little longer.

It will be a dark brown and smell like roasted almonds and

even a little like burnt sugar. Its really important that you cook it long enough. You want it to be crunchy when it cools, not chewy. If you have a candy thermometer it will be done at 300*.

 Quickly & carefully pour over the pretzels.

It will not spread very well on its own, so you will need a rubber spatula to press and spread it. 

Work quickly as it will start to set.

While still hot, sprinkle the chocolate chips on the top and let sit for a few minutes.  Come back and spread the melted chocolate evenly.

Sprinkle the remaining Almonds on the top.

Add a dash of sea salt.

Allow a few hours for it to cool completely.

You may want to put in the freezer to speed up the process.

Once cooled and set, use a heavy knive to break it apart into generous pieces.

 Place in sealed container, using parchment paper in between the layers. Keep in the freezer to avoid melting together.

Share with your friends!

xoxo 

Jodi