1/2 lb. BUTTER
1 c. sugar
3 tbsp. dark syrup
1 tbsp. water

Cook in skillet or heavy pan, stirring all the time. Test in water and by the mouth until crunchy, about 10 minutes. Cook to 290 degrees. Cover bottom of a buttered pan with chopped almonds. Pour Roco over almonds and spread this with 2 forks. Break up a Hershey bar and spread over Roco while it is still hot. Break into pieces when cold.