Almond Roca Squares (Gluten-Free)

These rich little candy squares are nice to give in a small jar 

or tin. Crumbles and pieces leftover in the pan, after cutting, 

make a great topping for ice cream. 

Ingredients:

4 sticks butter (1 pound)

2 cups sugar

2 cups slivered almonds

1 12 ounce package of semisweet chocolate chips

1/2 cup finely chopped walnuts or pecans

Method:

In a 4 quart dutch oven, or cooking pot, melt butter slowly over low heat. (Be careful not to burn.)

Stir in sugar and cook to hard crack stage (260* F), stirring constantly. (If you do not have a candy thermometer, you can test the candy by dropping a small spoonful into a small bowl of water. Hard Crack stage is achieved when the candy dropped into the water forms hard brittle threads.) Add almonds and quickly pour onto an ungreased large cookie sheet (10x15 inches), spreading evenly to all corners of pan. While still warm, not hot, sprinkle chocolate chips over candy and spread like frosting. Top with chopped nuts, gently pressing into melted chocolate. Refrigerate. Cut into bite sized pieces.

Notes:

This recipe cannot be made at high altitude locations. (I attempted several times to make it, when I lived in Colorado Springs, and was unsuccessful each time.)