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GRANDMA EVANS ALMOND ROCA 
2 1/2 c. sugar
1/2 c. water
1/4 c. white corn syrup
1 lb. pecans or can use 1/2 walnuts
2 lbs. milk chocolate (Hershey bars)
1 lb. butter

Spread chopped nuts on 2 normal size cookie sheets. Cook sugar, water, syrup and butter to 285-290 degrees. Pour over pecans. Melt chocolate in double boiler and spread over other hot ingredients. Sprinkle on nuts. Set until cold. Then break up. Easy and delicious.
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