Almond Roca

This is my first attempt at making almond roca--I tend to be more of a baker than candy maker.  Bur almond roca is always loved by all and a great addition to a cookie tray.  You will need a candy thermometer to make this recipe.

In a heavy bottomed saucepan combine

1 c. salted butter
1 c. sugar
1 T. corn syrup
2 T. water
Cook over medium low heat, stirring constantly.  It will start out very light and gradually darken.  When a candy thermometer reads 290 degrees, the mixture should be about the color of peanut butter.
Remove from heat.

In a jelly roll size pan sprinkle

1 c. mini chocolate chips
1/2 c. finely chopped almonds

Pour cooked mixture over the top and spread with a silicone spatula.

Sprinkle the top with
1 c. mini chocolate chips
1/2 c. finely chopped almonds

Press this mixture down into the candy.  Refrigerate over night.  Take out, bring to room temperature and break into pieces to serve.

Chubby Hubby Clusters

Who doesn’t love chocolate, peanut butter and pretzels together?  This quick to make treat combines them all.

1 1/2 c. Chocolate chips
1 c. Peanut butter chips
1/2 c. Cubed butter
1/4 c. Peanut butter
1 c. Peanuts
2 c. Pretzels sticks, broken into pieces

Put chocolate and peanut butter chips, butter and peanut butter in a microwave safe bowl.  Heat for 40 seconds, then stir.  Continue this in 20 second intervals until everything is melted and fluid.  Stir well.  Then stir in the peanuts and pretzel sticks.  Drop by Tablespoons onto waxed paper.  Refrigerate.