INGREDIENTS:
1 pound butter (has to be real butter)
2/3 cup water
3 cups sugar
3 cups almonds, sliced
3 cups milk chocolate
DIRECTIONS:
Put water in a saucepan first. Add butter and sugar. Cook until 320. Put 1 1/2 cups of nuts in the bottom of a greased 15 1/2 x 10 1/2 inch pan. Pour roca on nuts. Put chocolate on and allow to melt. Spread evenly. Sprinkle on the remaining nuts. Cool and break into pieces. Store loosely covered, not tightly in a tin.
When cooking the roca if it smells like it is burning but hasn't gone to 320 yet, it is probably done and your thermometer isn't accurate. Must stir constantly towards the end.
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