One pound of butter
Two cups sugar
One cup slivered almonds
One large Hershey bar
One cup chopped (small) walnuts
(You will need a candy thermometer)
In a large pan melt butter and sugar together, bring to a boil, stirring
constantly. Bring to 250 degrees on your candy thermometer , then add almonds. Bring to 300 degrees still stirring. Pour out onto aluminum foil.
Break up Hershey bar into small pieces and distribute onto hot Almond Roca. When chocklate has melted spread over surface and sprinkle on chopped walnuts.
cool until chocklate is hardened.
Be careful that the thermometer does not rest on pan bottom or the temp. will be wrong.
I made this last night and it turned out perfect. Watch out Brown and Haley!!!
Submitted By: Myra from WA on 2000-01-17