Almond Rocca

INGREDIENTS

375 g butter
1 ½ cup sugar
3 tablespoon Boiling water
2 tablespoon Liquid Glucose
300 g chopped almonds

METHOD

Melt butter and sugar, add boiling water and liquid glucose, ensure all sugar is dissolved
Add chopped almonds and mix until combined well
Spread onto a greased flat swiss roll tin
Pour choc over and allow to cool
Once cool, brake into pieces and serve.

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