INGREDIENTS

INSTRUCTIONS

Melt the butter in a saucepan and add the sugar, water and corn  syrup.
Cook the mixture over medium heat, stirring. When the sugar  dissolves
and the mixture begins to boil, raise the heat and bring  the mixture
to 290 on a cooking thermometer. It will be light brown  in color and
syrup will separate into threads that are not brittle  when dribbled
into cold water. Quickly stir in 1/2 cup chopped  almonds. Immediately
pour the mixture onto an ungreased baking sheet.  Wait 2-3 minutes for
the candy surface to firm,, then sprinkle on the  chocolate chips. IN a
few minutes, when the chips have softened,  spread the chocolate evenly
over the surface. Sprinkle the remaining  almonds over the melted
chocolated.When the chocolate hardens, crack  the candy into pieces,
store covered. NOTE: Heath bar or hersheys.  These two candy bars are
very similar, and both are composed of  ingredients similar to those in
ALmond roca. One obvious difference  is that thre are no almonds on top
of these bars. To make these candy  bars, simply follow the directions
for almond roca but omit the nuts.  Posted to EAT-L Digest 26 Sep 96
Date:    Thu, 26 Sep 1996 18:59:30 -0400  From:    Simps
<c.simpson@WORLDNET.ATT.NET>

A Message from our Provider:

“When God ordains, He sustains.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1607
Calories From Fat: 810
Total Fat: 92.1g
Cholesterol: 244mg
Sodium: 20mg
Potassium: 31.8mg
Carbohydrates: 205.1g
Fiber: 0g
Sugar: 204.8g
Protein: <1g