Almond Roca - cooking recipe

Ingredients

1/2 lb. (2 cubes) butter
1 1/3 c. sugar
1 Tbsp. light corn syrup
1 1/2 c. chopped, toasted almonds
1 (8 oz.) Hershey bar

Preparation

In medium size pot, melt butter.
Add sugar and syrup and cook to hard crack stage on candy thermometer, stirring constantly. Remove from heat and stir in 1 cup of nuts.
Spread in ungreased 9 x 13-inch pan to cool.
Melt chocolate in double boiler.
Remove candy from pan and place on waxed paper.
Pour chocolate over candy and top with remaining nuts.
Cool and then break into very small pieces.