Almond Roca Candy

Almond Roca Candy
Recipe submitted by Margie Brennan

Ingredients:

2 cups sugar
1 pound (real) butter
1- 4.4 ounce (XL) Hershey Milk Chocolate candy bar
Crushed almonds

Directions:

Line the bottom and sides of an 9 x 13-inch baking pan with non-stick aluminum foil.

Break the Hershey Milk Chocolate bars into small pieces, or chucks.

Melt the butter and sugar together in a saucepan and cook over medium-heat.  When the boiling stage has been reached, stir constantly until mixture reaches 290 degrees.

IF YOU OVER-COOK THE BUTTER AND SUGAR MIXTURE, COOK THE MIXTURE TO FAST, OR MELT THE BUTTER AND SUGAR UNEVENLY, THE BUTTER WILL SEPARATE FROM THE SUGAR MIXTURE.  IF THIS HAPPENS DON'T SWEAT, BECAUSE ALL YOU HAVE TO DO IS TAKE IT OFF THE BURNER, AND STIR, STIR AND STIR.  POUR OUT ANY SEPARATED BUTTER FROM THE MIXTURE THAT DOES NOT INCORPORATE.

Pour the mixture into baking pan. 

Once the butter and sugar mixture has been spread evenly in the baking pan, quickly sprinkle the Hershey Milk Chocolate pieces over the mixture. 

Once the chocolate has softened, spread the chocolate evenly over the surface using a plastic utensil.  (If the chocolate does not properly melt, place the baking pan in the oven and then spread the chocolate)

Sprinkle the crushed almonds evenly over chocolate.  Carefully press the crushed almonds into the chocolate topping.

Let the Almond Roca set up for 12 to 24 hours before breaking into pieces.

Happy Holidays!