Sunday, December 8, 2013

Almond Roca

1 cup brown sugar
1/2 pound butter
3 almond hershey bars, chopped

Chop bars and place on cookie sheet.
Melt better, add sugar and stir constantly.
Turn head down to keep boiling until 280 degrees.
Pour over candy bars and quickly spread it around with the back of a spoon.

Store in a dry place.
And you'll probably want a double batch.


kate @ be merry, kate said...

Ok, you will have to fill me in on this a bit. It sounds delicious. Does it end up hardening into something like toffee? I thought about it all last night after seeing this! Hah!

Margaret Mary said...

Not as crunchy as peanut brittle, but not chewy like a caramel. It's easy and basically tastes pretty tremendous. If you like more almonds than would be contained in the hershey bars, just chop some up and add them to the mix.

Mrs. N said...

Also, don't make the mistake that I made with the batch in the picture. I lined the pan with a silicon baking mat; the chocolate was more inclined to stick to the mat than to the toffee portion when I went to break it up.

kate @ be merry, kate said...

Thanks ladies! I may have to make some this Christmas. Sounds absolutely delicious... (and yes I've still been thinking about it).

As for silicone baking materials, I actually have never liked them! I don't know what it is but we do just do not get along!