Thursday, November 17, 2005

Alma's Almond Roca

Alma's Almond Roca

1 lb. butter (salted or unsalted)
2 cups sugar
2 Tablespoons light Karo Syrup
6 Tablespoons water
2 cups raw almonds
1 – 7 oz. Hershey bar

Mix first 5 ingredients in large pan. Cook stirring constantly over high heat till mixture starts smoking, turning dark and almonds start popping. Have a 15 x 10 cookie pan or jelly roll pan with aluminum foil. Pour mixture into pan, smooth quickly and allow it to cool 10 – 15 minutes (no longer or Hershey bar doesn’t melt). Chop up Hershey bar into small pieces and scatter over candy. Allow it to melt and smooth with spatula. Sprinkle with a few chopped almonds. Cool completely at a cool room temperature. Refrigerate overnight, crack and break into pieces. Take out of aluminum foil or it becomes sticky. Refrigerate and enjoy!!!!

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