Almond Roca

almond roca

Love does not consist in gazing at each other, but in looking outward together in the same direction.  –Antoine de Saint-Exupery

This recipe is from June Dixon Oaks, from a cookbook I got as a newlywed.

  • 2 cups sugar
  • 2 cups (1 lb.) butter
  • 1/3 cup water
  • 2 cups almonds, sliced
  • 2 large (8 oz. each) Hershey milk chocolate bars

Mix sugar, butter and water in a large saucepan.  Cook over high heat until tan–276 degrees (285 degrees sea level).  Pour over sliced almonds spread out on a jelly roll size buttered pan.  Cool slightly.  Sprinkle chocolate pieces on still warm candy.  Let melt.  Spread evenly with knife.  Break in pieces when cool.  Yields 2 lbs. of candy.


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