Thursday, November 27, 2008

Almond Roca

2 c butter (not margarine)
2 c sugar
2 T corn syrup
1/4 c water
2 c (3 oz) sliced almonds

Melt butter. Turn down heat, add sugar and stir until dissolved. Add corn syrup and water. Cook on low heat stirring constantly with wooden spoon. Cook until 280*-290*. Remove and put in almonds. Spread on buttered cookie sheet.

No comments: