LAURNE POSEY
1 cup Imperial Butter
1 1/3 cups sugar
1 tablespoon Karo syrup
3 tablespoons water
1 cup almonds, crushed
Melt butter with thermometer to 300° F. Quickly add sugar, syrup, water. Look for good brownness. Add nuts. Pour into 9" x 13" pan. Let cool.
CHOCOLATE GLAZE
Hershey's Milk Chocolate (4 ounces)
Heat 1 minute in microwave. Spread chocolate on Roca, and sprinkle generously with crushed almonds. Use wax paper
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