I clipped this recipe from the Peoria newspaper several years ago when we lived in Illinois. I made the candy one day in Washington, when my friend Terri was over visiting. She fell in love with it and asked for the recipe. Terri began making this candy for church functions and shared the recipe with her friend "Longview Julie" (not to be confused with her friend "Tacoma Julie"), who cleverly changed the name from "English Toffee" to "WannaBe Almond Roca". Now somewhere along the line Terri confessed to me that she's been taking personal credit for this recipe and receiving all the strokes I so richly deserved! *snort* I am publishing this recipe on the WWW, so the entire world will now know that "WannaBe Almond Roca" is MINE ! *wry smile*
WannaBe Almond Roca
2± packets of Soda Crackers
1 cup Butter
1 cup Brown Sugar
½ tsp vanilla extract (optional)
6 ounces Milk Chocolate*
¼ cup Ground Almonds*My personal preference is Hershey bars, but that's a bit pricy--or "spendy"
if you live in the Pacific Northwest--and any milk chocolate will be lovely.Heat oven to 375º. Grease jelly roll pan (cookie sheet with edges). Arrange soda crackers to cover entire bottom of jelly roll pan. If necessary, use a knife with a serrated edge to "saw" crackers to fit the configuration of the pan. Melt butter and brown sugar in saucepan over medium heat. Boil butter/sugar mixture for 3 minutes, stirring occasionally. Remove from heat and add (opt) vanilla extract. Pour over crackers. Bake for 5 minutes. If crackers shift during oven time, use fork to rearrange them when you take the pan out of the oven. Sprinkle (chips) or place (broken bars) chocolate on top and allow it to melt, then gently spread with a spatula. Sprinkle with ground almonds. Cool completely and break or cut into pieces.
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