Almond Roca
- 1/2 lb Margerine
- 1/4 lb Butter
- 1 1/2 c Sugar
- 4 oz Almonds
- 15 oz Plain Hershey Bars
- 1/2 c Walnuts Chopped Fine
Turn electric fry pan to high and melt the butter and margerine. Add sugar
stirring constantly. (shift heat as necessary). Do not let mixture get too
brown, as light tan is the desired color.
After 5 minutes, add almonds; and then cook as before for 5 more minutes.
Pour into an ungreased cookie sheet pouring off excess butter. Cool.
Meanwhile, melt chocolate in double boiler.
When candy is cool, frost top half and sprinkle with nuts.
Turn over and repeat.
Break into small pieces to serve.
Recipe by: Lee Ann
Posted to Bakery-Shoppe Digest V1 #451 by Laura Harpole
on Dec 13, 1997
stirring constantly. (shift heat as necessary). Do not let mixture get too
brown, as light tan is the desired color.
After 5 minutes, add almonds; and then cook as before for 5 more minutes.
Pour into an ungreased cookie sheet pouring off excess butter. Cool.
Meanwhile, melt chocolate in double boiler.
When candy is cool, frost top half and sprinkle with nuts.
Turn over and repeat.
Break into small pieces to serve.
Recipe by: Lee Ann
Posted to Bakery-Shoppe Digest V1 #451 by Laura Harpole
