Almond Roca

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1/2 cup almonds (unsalted flakes)
24 plain Hershey bars
1 lb butter (no substitute)
1 lb sugar

Cook butter and sugar to brittle stage, 280 degrees on candy thermometer. Stir often. Have ready 12 Hershey Bars on cookie sheet, slightly separated. Add nuts to sugar and butter mixture and leave on heat until nuts are warmed through (about 1 minute). Pour over candy bars spreading evenly. Place 12 bars on top of mixture, spread evenly. Cool several hours. Break or cut into pieces.

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Recipe credit: 
Wilson Stewart

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