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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Mountain Almond Roca Recipe

Brought to you by Mt. Ashland Inn

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Ingredients:
1 lb. Butter
2 cup sugar
1 cup almonds - slivered, unsalted, unblanched
1 lb. High quality semi-sweet chocolate, melt at low temp in double boiler
1 cup pecans, chopped

Instructions:
Cream butter and sugar then add almonds. Stirring constantly, cook to 290 degrees on a candy thermometer. Watch closely to avoid cooking to long. Immediately spread out evenly on 11 1/2 x 17 1/2 cookie sheet. Blot any extra butter and then spread half of the chocolate evenly over hardening candy. Quickly sprinkle half of the pecans over the chocolate while it is still warm so they will stick to the chocolate. When the candy is cooled and able to be turned over spread the other side with the remaining chocolate and then remaining pecans. Cool completely and break into pieces.