Recipe - Brown And Haley Almond Roca

DWIGANS (FWDS07A
1 cup ; ¥
2 Sticks butter
1 cup Granulated sugar
3 tablespoon Water
1 teaspoon Light corn syrup
1 cup Toasted almonds; chop fine
1 cup 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 One half cup chopped almonds. Immediately pour the mixture onto
an ungreased baking sheet. Wait 23 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.
Posted to EATL Digest 26 Sep 96

Date: Thu, 26 Sep 1996 18:59:30 0400

From: Simps c.simpson@WORLDNET.ATT.NET