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Ingredients
- 2 stk butter
- 1 c. Granulated sugar
- 3 Tbsp. Water
- 1 tsp Light corn syrup
- 1 c. Toasted almonds, chop fine
- 1 c. Lowfat milk chocolate chips
Directions
- Heat the butter in a saucepan and add in the sugar, water and corn syrup. Cook the mix over medium heat, stirring. When the sugar dissolves and the mix begins to boil, raise the heat and bring the mix to 290 on a cooking thermometer. It will be light brown in color and syrup will separate into threads which are not brittle when dribbled into cool water.
- Quickly stir in 1/2 c. minced almonds. Immediately pour the mix onto an ungreased baking sheet. Wait 2-3 min for the candy surface to hard,, then sprinkle on the chocolate chips. IN a few min, when the chips have softened, spread the chocolate proportionately over the surface. Sprinkle the remaining almonds over the melted chocolated.When the chocolate hardens, crack the candy into pcs, store covered.
- NOTE: Heath bar or possibly hersheys.
- These two candy bars are very similar, and both are composed of ingredients similar to those in ALmond roca. One obvious difference is which 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.
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