Saturday, December 29, 2007

Outrageous Almond Rocca

I haven't posted over here in ages. Wow. Well, it's past Christmas, but I am going to post one of my favorite Christmas candies ever. I first had this when we lived in Washington. It is to die for, and not so very hard to make either.

Outrageous Almond Rocca

1 lb. brown sugar
1 lb. butter
12 Hershey bars
2 pkgs. (3 oz) sliced, unblanched almonds
Candy Thermometer

* Butter bottom of 9x13 pan. Spread one package of almonds evenly in pan. Lay 6 Hershey bars on top of almonds.

* Cook butter and brown sugar over medium heat, stirring almost constantly to 310 degrees (hard crack stage). Pour this mixture over candy bars in pan.

* Lay remaining Hershey bars on top of hot mixture and spread remaining almonds on top. Cool overnight. Do not cool in refrigerator.

* Break into pieces

* Enjoy