Almond Roca Name: sissy burke Base: ft hood Recipe: 1 pound Land O'Lakes Butter 1 cup sugar 1 cup brown sugar 1 cup sliced almonds -- divided 1 cup peanut butter chips -- divided 1 cup milk chocolate chip -- divided 2 cups semi-sweet chocolate chips -- divided Procedure In a large cookie sheet lined with foil spread ½ the almonds then ½ of the chips mixed together. Have 2 bowls (one for almonds, one for chips) with the other half for the top of the candy. In a 2 quart heavy sauce pan melt butter, add the sugars, and raise the heat to high and boiling (6-7 on my electric stove). Once boiling, stir constantly. Using a candy thermometer cook until candy is between 300 and 325 . This might take 20 to 30 minutes, the higher the temperature the darker the brittle (and stronger). I started pulling the mixture from the heat at just over 300. If you pull it off too soon it will not be hard enough Working quickly pour the candy in a thin stream back and forth across the almonds and chips - the goal is to cover most, if not all, of the pan thinly. Quickly, while hot, spread the balance of the chips over the cookie sheet followed by the almonds. Using a sheet of parchment paper, lightly tamp and spread or even out the candy. Refrigerate until cool. Break into pieces. Each recipe will make 7 to 8 gift containers. Marian's notes: I used the amounts of chips listed...you can add more if you'd like. I boiled the sugar mixture to 315 degrees. Takes a good 4-5 hours to cool in the frig so plan ahead. I left the parchment paper on the candy while it cooled - if you take it off right away, it pulls quite a bit of the melted chips off with it.