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Almond Roca

2 cups (1 pound) butter
2 cups sugar
1/2 cup whole almonds
1 lg package chocolate chips
1/2 cup Walnuts ground in a blender

Melt butter over high heat. Add sugar, stirring until it foams up
well. Continue over high heat, adding almonds. Continue to cook,
stirring continually until mixture is color of mahogany and sugar
is all melted. (Take it off the heat for a moment if it starts to
smoke.) Stir as you take it off the heat permanently and pour
quickly onto your biggest flat pan with sides. Tilt to spread
evenly. After 5 minutes, pour on chocolate chips. When they have
melted a bit, spread them over the top of the hot mixture with a
rubber scraper. Scatter ground walnuts over the top, shaking to
distribute evenly. Candy is thoroughly cooled when the chocolate
is dull looking. (Cool at least three hours at room temperature.)
Break into pieces and it's ready to eat. Store in air-tight
container.

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