MIME-Version: 1.0 Content-Location: file:///C:/0A7A44A1/ALMONDROCA.htm Content-Transfer-Encoding: quoted-printable Content-Type: text/html; charset="us-ascii" ALMOND ROCA

ALMOND ROCA

Loretta Sears

 

1 cup real butter

1 cup sugar

1 cup chopped almonds, divided

6 oz. chocolate chips

 

Put butter, sugar, and ½ cup chopped almonds in= a heavy sauce pan or skillet.  T= urn heat to high under pan and stir constantly from the beginning.  When candy mass is as brown as a b= rown grocery bag and about to burn, pour quickly onto buttered cookie sheet and spread with knife ¼ to ½ inch thick.  Let cool 2 to 3 minutes, then sprinkle with chocolate chips.  Wait another 2 or 3 minutes, then spread with knife like frosting.  Top with remaining almonds.