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Almond Roca Recipe

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This recipe for Almond Roca, by , is from Barbi's Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbi Yates

Category:
Category:

Ingredients:  
Ingredients:  
12 Hershey bars
Equal parts of butter and sugar (1 cup each)
1/8 tsp Salt
2 cups finely chopped almonds
1 cup chocolate chips

Directions:
Directions:
Take a sheet pan, and layer half the nuts all around the pan. Next put the Hershey Bars on top of the nuts.

Meanwhile, make the Toffee. Put the butter ,sugar and salt in a saucepan. Bring to a boil, then reduce and cook until the candy thermometer reads 300 degrees. (I take a glass with ice water and with a spoon, check if the mixture is a crack caramel stage. Dip the spoon into the mix, and add to the ice water. Let it get chilled and taste its its the right consistency). Once its at the right temp and consistency, quickly remove from the heat and pour in on top of the chocolate mixture. You will need a spatula to spread it evenly (but dont worry about perfect. You will then add the chocolate chips on top of the caramel mixture. Put the mixture in a 300 degrees oven for about 5 minutes or until the pan looks "Gooey" Remove from the oven Mix the chocolate and caramel mixture until its all pretty even. Add the remaining nuts on the top evenly in the pan. Put in the freezer for about 15 minutes. Remove from the freezer. and crack the pieces in small bite size pieces. Put into cut cookie tins and enjoy

Number Of Servings:
Number Of Servings:
2-3 small cookie tins full
Preparation Time:
Preparation Time:
About 30-45 minutes
Personal Notes:
Personal Notes:
This is the perfect gift to give to friends, neighbors and family at Christmas time. Its a family tradition that I cannot skip! I always make about 3 batches of this
You can substitute pretty much any chocolate in this recipe

 

 

 

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