Almond Rocca (Tori)

By Beido

Ingredients

• 1 lb butter
• 3 c. sugar
• 1/2 c water
• 1/3 c light corn syrup
• pinch of salt
• 2c blanched almonds (chopped or slivered)
• 6 regular size hershey milk chocolate bars

Preparation

Step 1

1. Bring to boil in heavy sauce pan butter, sugar, water, light corn syrup, and salt.

2. When boiling add almonds (may reserve some for top garnish)

3. Using candy thermometer boil to 290-295 Fahrenheit, stir occasionally with wooden spoon. Do not boil too quickly as this may cause candy to sugar. (use medium heat)

4. Pour onto buttered cookie pan

5. Place broken chocolate on hot candy mixture. When melted, spread over candy. Sprinkle with reserved almonds.

6. Let cool completely and crack into small pieces