Almond Rocca

Directions

Toffee: Butter square pan, 9×9×2 inches. Spread chopped nuts in pan.

Heat sugar and butter to boiling, stirring constantly. Boil over medium heat, stirring constantly, 7 minutes (watch it very closely the last minute or two). Immediately spread mixture evenly over nuts in pan. Sprinkle chocolate pieces over hot mixture; place a baking sheet over pan so contained heat will melt chocolate. Spread melted chocolate over canndy.

While hot, cut into 1½ inch squares. chill until firm.

Now for the changes we use.

When we are going to be giving this as a gift, we melt another ½ cup of chocolate in the microwave. Use an 7×7×2 pan (or smaller than the 9×9×2). Spread the melted chocolate on top of the buttered pan that is covered with the nuts.

After the chocolate is spread on top, sprinkle more nuts on top, while chocolate is still warm. Then cut into small sizes. After the candy is set, remove from the pan and wrap individually with desert foil. I get mine at the bakery supply, or a craft shop.