Almond Roca - butter

Method

• Grease a 9 x 13-inch baking dish.
• Sprinkle bottom of pan with 1/4 cup chopped nuts.
• In a heavy saucepan, melt the butter.
• Add sugar.
• Stir continually and cook over medium heat.
• When the toffee comes to a vigorous boil, continue to cook for another 4 to 5 minutes.
• It will start to change to a slightly darker brown and will not be as frothy.
• When it reaches the hard ball stage, quickly pour the mixture into the baking dish.
• Spread it to cover.
• Layer chocolate bars on top of toffee.
• As it melts, spread it to cover the toffee.
• Sprinkle with remaining nuts. When cool, break into pieces.
• If you want to refrigerate the candy, do it after the pieces are broken up.