ALMOND ROCA

Steps:

• 1. Melt butter in a dutch oven; add sugar and cook over medium high heat until mixture comes to a boil. Reduce heat to medium and boil mixture 5 minutes, stirring frequently until mixture reaches crack stage. (300 degrees)
• 2. Line 2 (15x10-inch) pans with wax paper, spray with butter flavored nonstick cooking spray and sprinkle each with 1/2 cup crushed almonds.
• 3. Remove from heat and immediately pour onto two buttered aluminum foil covered cookie sheets, spreading to about 1/4 inch thickness. let cool until candy is hard.
• 4. Melt chocolate in a top of a double boiler over hot water. Working quickly, spread half of chocolate over cooled candly. Sprinkle with 1/2 cup almonds evenly over top. Lightly press almonds into chocolate. Let stand or refrigerate until chocolate is firm.
• 5. When chocolate is firm, break candy into pieces. If stored in refrigerator, allow candy to stand at room temperature 5 minutes before serving. Yield: about 3 1/2 lbs.