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<http://schema.org/name>
"In a small saucepan, combine your butter and sugar. On low heat, heat up until the butter has melted and the sugar has dissolved. Stirring regularly, once the mixture begins to bubble, add your candy thermometer into the center of the mixture. Continue to stir every 30 seconds, until the thermometer reaches 300F (hard crack). Remove from the heat."
<https://thebigmansworld.com/homemade-almond-roca/comment-page-2/>