The Cat of Christmas Past

Authors: Kathi Daley

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“It’s well worth the time to make because store-bought almond roca pales in comparison to the taste of this candy! Bring the following ingredients to a boil in a heavy kettle: ½ cup butter 1½ cup sugar ½ cup white Karo syrup ½ cup water Pecans Once sugar is dissolved, add a 2½ oz. pkg. slivered almonds. Continue to boil to 280 degrees on a candy thermometer. Pour on to greased cookie sheet.

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