"Roca Rocks"

I adapted this recipe from a simple toffee recipe from the "Friend" Magazine years ago. I thought it tasted like Almond Roca, and so I tweaked it and turned it into what I call "Roca Rocks".


1 cup packed brown sugar
1 cup butter-no substitutes
1 cup of chopped almonds (you may chop them up in a blender)
1/2 package of chocolate chips

1.Place the brown sugar, butter and 1/2 of the almonds in a sauce pan. Cook and stir on medium heat until it is at a vigorous boil. Once it is boiling, do not stir, and let it cook until each reaches 250 degrees (hardball stage).
2.Remove from heat and immediately poor the mixture onto a greased, foil lined cookie sheet. Let cool-you can even put it in the refridgerator or freezer to speed it up.
3.While the mixture is cooling, melt the chocolate chips.
4.Once the sugar and butter mixture is completely cool, break it into little peices.
5.Dip the broken peices in the melted chocolate, then roll them in the remaining choped almonds. Allow the chocolate to cool and harden.
Enjoy.
Helpful hints: This works best on a "dry" day. Don't try to make it while it's raining or humid outside, or it might not get crunchy. Store in an airtight container. Do not refridgerate.