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Almond Roca Recipe


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     Almond Roca

Category   Breakfast - Brunch
Sub Category   Holiday Dish
Preptime   1 hour

1 Pound butter
2 Cups sugar
1 Cup chopped or slivered almonds
Plain Hershey Bars, several small or two large

Butter a large baking sheet. A jelly roll pan works great. Break Hershey bars into small pieces, set aside.
Melt butter and sugar in a heavy duty pan or cast iron skillet over medium heat. Stir constantly. It will come to a boil and will need to be stirred continuously until it reaches a medium honey color. The mixture will begin to separate, just keep stirring until the butter re-incorporates and the desired color is reached. This process can easily take 20 to 30 minutes. Having a substitute stirrer can be very handy.
Remove from heat and quickly stir in nuts. Pour mixture into prepared pan and spread to a 1/4 inch sheet. While still warm, top with Hershey pieces. Spread with a spatula as the chocolate melts. Let cool.
Break into pieces using your hands or the handle of a wooden spoon. Store in ziplock bags or plastic sealable containers. Roca does not freeze well as the moisture will make the candy stick together; however, it will stay fresh for two to three weeks.

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