ALMOND ROCCO SaraAnn's Kitchen

MAKING THE ROCCO

1 lb. butter

2/3 cups water

2 cups sugar

1/4 tsp salt

1 cup roasted almonds

Chocolate Chips

Boil to 290 degrees or soft crack.

Spread almonds on cookie sheet.

Pour candy on top of the nuts.

Sprinkle chocolate chips on top of hot candy. Spread melted cholate over the top.

Let chocolate set. 

Break into pieces.

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