ALMOND ROCCA
by Karin Digout

1-1/3 cups butter
1 cup honey
2 cups roasted almond slices (275 degrees F for 15 minutes)

Cook butter and honey over medium heat to 'hard crack' temp (300 degrees F).
Add the almonds, stirring over heat for 1 minute.
Pour onto buttered cookie sheet. Refrigerate, to cool.
Crack, by hitting with the back of a large spoon.
Use spatula to remove from sheet, then refrigerate the pieces.
This candy tasted like the inside part of a Heath Bar! And has that same crunch (not too hard).