Today we made my Grandmother’s Walnut Roca – nothing says celebration like melting chocolate!
I love you Grandma Zena, and I forever LOVE your Walnut Roca!
For those who asked here is the recipe!
Zena’s Walnut Roca
1 Pound butter
2 Cups White Granulated Sugar
4 Large 7 oz Hersey Bars or 28 oz of Fancy Dancy Chocolate of your choice
Walnuts — at least a pound.
Large Cookie Sheet
Take 1/2 cup of walnuts and chop them very fine, set aside.
Put butter and sugar in a sauce pan over a medium heat and sir like mad
(do not stop stirring this will take at least 10 minutes!).
Stir till it turns a caramel color and reads 300 degrees on a candy thermometer.
Note: as it gets close watch very carefully that it does not burn!
Add finely chopped nuts to toffee and mix thoroughly, spread the mixture onto a large cookie sheet in a very thin layer. Let fully cool.
While toffee sets up chop the remaining nuts finely.
Now rig up a double boiler and melt about 14 oz or half of your chocolate.
Spread one side of toffee sheet completely with chocolate, sprinkle heavily with half of your chopped nuts. With your hands lightly press nuts into chocolate.
Allow to cool completely. We set our outside in the winter air to speed this along.
When your chocolate is completely firm flip the toffee sheet over and repeat process on other side -
melt 14 oz of chocolate, spread melted chocolate onto toffee, add nuts and fully cool.
Now the hard part. This takes some strength! Snap off pieces of Walnut Roca – my mother scores hers before layer with chocolate to make this part easier. I just snap away!
Store in an airtight container.
This is the best candy you have EVER had and it is highly addictive!
I recommend gifting it quickly or you will eat it ALL.