Brown and haley almond roca
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Brown and haley almond roca
Last updated 6/12/2012 1:10:56 AM. Recipe ID 38295. Report a problem with this recipe.
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      Title: Brown and haley almond roca
 Categories: Desserts, Candies
      Yield: 1 Servings
MMMMM----------------------DWIGANS (FWDS07A---------------------------
      1 c  ; 
      2    Sticks butter
      1 c  Granulated sugar
      3 tb Water
      1 ts Light corn syrup
      1 c  Toasted almonds; chop fine
      1 c  Milk chocolate chips
  Melt the butter in a saucepan and add the sugar, water and corn
  syrup. Cook the mixture over medium heat, stirring. When the sugar
  dissolves and the mixture begins to boil, raise the heat and bring
  the mixture to 290 on a cooking thermometer. It will be light brown
  in color and syrup will separate into threads that are not brittle
  when dribbled into cold water. Quickly stir in 1/2 cup chopped
  almonds. Immediately pour the mixture onto an ungreased baking sheet.
  Wait 2-3 minutes for the candy surface to firm,, then sprinkle on the
  chocolate chips. IN a few minutes, when the chips have softened,
  spread the chocolate evenly over the surface. Sprinkle the remaining
  almonds over the melted chocolated.When the chocolate hardens, crack
  the candy into pieces, store covered. NOTE: Heath bar or hersheys.
  These two candy bars are very similar, and both are composed of
  ingredients similar to those in ALmond roca. One obvious difference
  is that thre are no almonds on top of these bars. To make these candy
  bars, simply follow the directions for almond roca but omit the nuts.

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Recipe ID 38295 (Apr 03, 2005)

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