Rah Rocka Candy

• 2 cups Butter (4 Sticks)
• 1 pound Superfine Sugar, Box Or Package
• 2 cups Almonds, Slivered, Lightly Toasted
• 8 ounces, weight Milk Chocolate Bar, Broken Into Squares
• 1/2 cups Pecans, Very Finely Chopped

1. *Superfine sugar used to come in small boxes. If you can no longer find it, you can make your own superfine sugar by running granulated sugar in a food processor or blender until powdery. After you turn it off, let the powder settle for a minute before you open the food processor, or else you'll be snorting sugar dust.
2. **To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350u0b0 oven, stirring occasionally, for 8 to 10 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until light golden brown and aromatic
3. Combine the butter and sugar in a heavy 3 quart saucepan. Cook over medium heat for 10 minutes or until the mixture loses its bright yellowy color. Stir vigorously with a wooden spoon.
4. Stir in the almonds. Cook for 20 minutes or until the almonds are light brown and the mixture is a rich tan color. Stir constantly.
5. Spread evenly in a greased 10 x 15 inch pan. Let stand for 15 minutes or until a hard film forms on the candy.
6. Place the chocolate squares over the surface of the candy. Let stand until the chocolate softens and spread over the top using the back of the wooden spoon.
7. Sprinkle with pecans.
8. Cool completely. Break into bite-sized pieces.
9. Store in an airtight container at room temperature. Makes 2 pounds.

butter, sugar, chocolate bar, pecans

Taken from tastykitchen.com/recipes/desserts/rah-rocka-candy/ (may not work)