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ALMOND ROCA CANDY 
1 c. butter
1 c. sugar
1 tbsp. white corn syrup
3 tbsp. water
1 1/2 c. chopped almonds
1 lg. milk chocolate bar

Melt butter in a 2 quart heavy pan. Stir over moderate heat. Stirring to 290 degrees or until very brittle when dipped in cold water. Add 1 cup nuts and cook 3 minutes stirring constantly. Pour in a 9 inch pan. I use a cookie sheet as it makes more and is thinner.

Melt chocolate and spread over one side; sprinkle on nuts. Let cool and turn over and do the other side. This makes great Christmas candy.

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