Almond Roca

In a Cast Iron Skillet, combine the following:

3 Cups Sugar

1 lb (4 cubes) Butter - don't use margarine

 

Cook on med-high heat, stirring constantly for approx. 20-25 minutes.  The mixture will separate and then combine.  Eventually, it will start to brown, you'll see streaks of brown as you stir.  Cook until it all browns to the color of Peanut Butter.  Remove from heat and add Slivered Almonds (I don't know how many.....maybe 1/2 to 3/4 Cup.  I use a package from the store and save a few for the top).  Pour onto a buttered cookie sheet and spread out as fast as possible because it sets quickly.

 

Break up a Hershey bar into squares and place the squares all over the top.  Wait a few minutes until the chocolate melts and spread.  Sprinkle with the remaining slivered almonds.

 

Cool and break apart - it's very yummy.  Also, don't be intimidated by not knowing when it's brown enough.  Once you make this one time - you'll feel comfortable going forward.

 

 

Ingredients:

2 C Sugar

1 1/4 C light Karo

2 C Cream

1/2 C Milk

1 t Vanilla

 

Directions:

Cook sugar, karo, and 1 C cream until turns pale tan, then add rest of cream and milk in small amounts.  Cook until thick and brown.  Test for firm ball.  Add Vanilla.  Stir after it gets thick.  Pour into buttered pan and chill.  Cut in squares and wrap in waxed paper.

 

 

 

Ingredients:

1 C. butter

2 C. sugar

1 C. light corn syrup

1 can sweetened condensed milk

 

Directions:

Melt and boil until golden and 240 degrees. Remove from heat. Add 1 tsp vanilla. Pour into a lightly greased cake pan. Let set at room temperature for 2-3 hours. Cut into small rectangles and wrap in waxed paper.