Almond Rocca

Faye Anne was the first one to make this for everyone. Then Angela started. Now it will not be Christ,mas with out it. Here is the recipe Angela sent me, copied and pasted.

Thank you to Angela

ingredients

2c. brown sugar
2c. sliced white almonds
1/2c. boiling water
1 lb. creamery butter (has to be creamery)
1 package milk chocolate chips (300 some odd grams)
a really big pot (this stuff splatters)
candy thermometer
rectangular non stick baking sheet

bake almonds in oven @ 300 degrees for about ten minutes or until golden brown. Remove from oven and divide into to parts: 1 1/2 c. and 1/2 c..set a side

remember you must stir from beginning to end! Melt butter on stove top at just over medium (mine says #7)

Once bubbling a lot add boiling water.

Stir until bubbles a lot again. Add brown sugar.

Stir until candy thermometer reaches 250 and add 1 1/2c. almonds.

stir until 290-295 then poor into baking sheet, spread evenly.

Sprinkle chocolate chips all over, wait 2-3min.,spread chocolate chips.

Sprinkle 1/2c. almonds on top.

Poke them into the chocolate a bit with spoon(or they all fall out when you break it into pieces)

let cool 30 min. put in freezer 30min.you can store it in the freezer for a long time, but if left too
long it does taste different.

If that happens just leave it in the fridge and it'll just go back to normal.if you're butter separates (it did the first few times i cooked it) you can mop some of it up when its on the baking sheet. It still tastes all right.I'm not quite sure what I do different now then I did then to stop the butter from separating but whatever, you'll get the hang of it.I usually bake the almonds while the butter is melting. and have the water in the microwave ready to push start for 1min 30s. to pour in with butter.

Caution your arm will get sore from stirring for half an hour and your hand may possible look jaundice from all the melting butter and stuff, mine usually looks like Ive been smoking too much after a batch or two.