Almond Roca

1 cup (2sticks) butter
1 cup sugar
3 tbs water
1 tsp light corn syrup
1 cup finely chopped toasted almonds
1 cup milk-chocolate chips

Melt the butter in a saucepan, add the sugar, water and corn syrup. Cook the mixture over medium heat, stirring.

When the sugar dissolves and the mixture begins to boil, raise the heat and bring the mixture to 290 degrees F. It will be light brown in color and syrup will separate into threads that are not brittle when dribbled into cold water.

Quickly stir in 1/2 cup chapped almonds. Immediately pour the mixture into an ungreased baking sheet. Wait 2 or 3 minutes for the candy surface to firm, the sprinkle n the chocolate chips. When the chips have softened, spread the chocolate evenly over the surface. Sprinkle the remaining almonds over the melted chocolate.

When the chocolate hardens, crack the candy into pieces. Store covered.

Peanut Brittle

3 cups granulated sugar 
1 cup water 
1 cup white Karo syrup

Cook to 250 degrees F, add raw peanuts and stir. Bring to 325 degrees F, remove from heat and add:
2 tbsp butter
1 ½ tsp vanilla
½ tsp salt

Stir and add:
1 Tbsp soda and pour into buttered pan. Do Not Spread.

Recipe and picture from Granny's Favorites Cookbooks