1 pound of challenge brand butter
2-1/2 cups sugar
1-1/4 cups whole almonds
2 cups semi-sweet chocolate chips
1 cup walnuts, finely chopped
**** Throughout the recipe you will be constantly stirring with a wooden spoon****
Line cookie sheet with foil and spray with nonstick spray and set aside.
Place butter and sugar in pot use at least a 4 quart stock pot, on medium heat bring to a steady boil. Once boiling continue to cook for 5 minutes.
Add almonds, still constantly stirring until you almonds begin to “pop” about 5-10 minutes. Pour onto prepared cookie sheet and let cool and harden.
Melt chocolate chips, frost top of sheet of roca and dust with almonds.
** break in to pieces and eat, pack in Baggie as a gift, crumble fine for an Ice cream topping……