Peggy's Almond Rocha
1 lb butter, NOT margarine
2 cups sugar
1 1/2 cups whole, raw almonds
1 tsp vanilla
1-2 cups chopped walnuts
Use butter to grease a 11x15 jelly roll pan
Combine butter and sugar in a pan and cook over high heat, stirring constantly for 5 min. Add almonds and cook over high heat, stirring constantly for another 5 min. Add vanilla and cook over high heat, stirring constantly for 2 more min.
When it is caramel colored, pour into buttered jelly roll pan and spread evenly. Sprinkle with 1 cup chocolate chips and let melt. Sprinkle with chopped walnuts.
Let cool. Refrigerate until cold. Flip out onto freezer paper. Melt 1 cup of chocolate chips in microwave (1 min. on half power and stir.) Spread over back of rocha and sprinkle with remaining chopped walnuts. You may have to do this several times as the chocolate will cool faster on cold rocha.
Return to refrigerator. When hard break apart.
One recipe is about 8,000 calories so share with others.
Thanks to Peggy Wenger for sharing her recipe.
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