3 c sugar
1 lb butter minus 2 tbsp
1 cup raw almonds cut in thirds
6 Hershey bars
finely chopped almonds
Cook butter and sugar over med high (#8 on my stove) until they are melted together, stirring constantly.. As the mixture cooks adjust the heat so that it boils constantly but doesn't burn. Stir in the cup of almond thirds after a few minutes and keep stirring. When the bottom of the pan begins to smoke cook for about 1 minute more. Quickly pour onto a heavy cookie sheet (12"x18") and smooth out. Cool and melt the Hershey bars and spread on both sides and sprinkle with finely chopped almonds! Cool and Voila! Almond Roca!
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