Almond Roca

You will need:
A pizza pan or cookie sheet
Foil
1 cup sliced almonds
1 cup of sugar
4 Hershey bars (1.55 oz. each)
Salt
REAL butter, salted (be sure you do NOT get UNSALTED!)
Pan & spoon that won't melt (The mixture gets REALLY hot!)

First, place foil on cookie sheet or pizza pan. Next, spread almonds down middle of pan/sheet. The MIDDLE only! You should have a couple of inches on either side of the almonds.
Second, unwrap the Hersheys and break up at the "creases".
Third, melt 2 sticks of the butter, less 2 tablespoons, over a low to medium heat. Add the sugar and just a dash of salt.
Fourth, stir till it's the color of peanut butter. You will need to constantly stir so the sugar doesn't burn.
When mixture is color of peanut butter, quickly pour over the almonds, then immediately place chocolate on top. Spread the chocolate completely over the top - it melts quickly.
Let it cool a couple of hours. I usually do this in the winter and simply place it out on my washer for about an hour or two, but you can also stick it in the freezer if you're in a hurry.
When done, break it up into bite-size chunks.
This makes a great Christmas gift...along with other goodies!
ENJOY!

The number of servings will vary, depending on how big or how small you break the Roca individual pieces.

Number of Servings: 70

Recipe submitted by SparkPeople user JJMONKS.