This recipe for Almond Roca, by Marcy Higley, is from The Wright Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lbs butter 2 cups sugar or sucanat 2 cups chocolate chips slivered or chopped almonds
Line a 9 x 13 cake pan with tin foil and spray with butter spray. Bring butter and sugar to boil on high heat until candy thermometer reaches 300. Pour immediately into cake pan. Cover with chocolate chips. Sprinkle with nuts. Cool. Then break into pieces to enjoy.
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