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Instructions |
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Butter a large baking sheet. A jelly roll pan works great.
Break Hershey bars into small pieces, set aside.
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Melt butter and sugar in a heavy duty pan or cast iron skillet over
medium heat. Stir constantly. It will come to a boil and will need
to be stirred continuously until it reaches a medium honey color.
The mixture will begin to separate, just keep stirring until the
butter re-incorporates and the desired color is reached. This
process can easily take 20 to 30 minutes. Having a substitute
stirrer can be very handy.
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Remove from heat and quickly stir in nuts. Pour mixture into
prepared pan and spread to a 1/4 inch sheet. While still warm, top
with Hershey pieces. Spread with a spatula as the chocolate melts.
Let cool.
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Break into pieces using your hands or the handle of a wooden
spoon. Store in ziplock bags or plastic sealable containers. Roca
does not freeze well as the moisture will make the candy stick
together; however, it will stay fresh for two to three weeks.
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Originally Submitted
12/21/2011
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