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Irene’s Rocca

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Lightly roast a mixture of
1/2 cup flaked almonds,
1/2 cup flaked coconut,
1/2 cup desiccated coconut &
1 tbs aniseed.
Set aside to cool.

In a large heavy based pot
melt 500g butter,
3 cups sugar,
1/4 cup water and
1 tsp salt.
Bring to the boil on medium heat and boil for 20 mins
Stir often. Increase heat to medium high and cook for another 10 mins until thick and brown (toffee colour).
Remove from heat. Stir in 1 tsp rose water and half of the roasted mix.
Pour into a oven tray lined with baking paper and sprayed with spray and cook.
Scatter the remaining roasted nix on top. Cool completely and break into pieces.

P.S. don’t touch the sugar mix with your fingers at any point during cooking, it will result in severe burns.

Prepared, tried and tested by: Irene Dasari

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