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Subj:  HEATHER'S EASY ALMOND ROCA

From:  TEAMCHIRO

INGREDIENTS:
1/2 LB SALTED BUTTER
1 1/2 CUPS PACKED GOLDEN BROWN SUGAR
1/4 TSP SALT
1 CUP ROASTED COARSELY CHOPPED ALMONDS
3/4 CUP MILK OR DARK CHOCOLATE CHIPS

NOTE:  Additional 1/4 tsp of salt is optional and can 
be added to butter/sugar mixture
while cooking.

DIRECTIONS:
Place butter and brown sugar in a sauce pan and cook on medium heat until mixture is
bubbly and reaches 290 degrees on a candy thermometer. Meanwhile:  place a large sheet
of aluminum foil on the counter.  Grease it lightly all over with butter.  When
butter/sugar mixture has reached 290 degrees remove from heat immediately.  Quickly
stir in 2/3 of the roasted almonds and pour toffee onto foil.  Allow it to set for 1 or 2
minutes then sprinkle chocolate chips all over the top. Once the chips are soft spread
them evenly over the toffee.  Finish by sprinkling remaining 1/3 cup of almonds over
the chocolate.  Let toffee cool completely in the refridgerator then break with hands into
bite-size pieces.

This makes an attractive home-made gift around the holidays!





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