Almond Roca

  • 1 Tbsp corn syrup
  • 1 + 1/4 cup white sugar
  • 1 cup butter
  • 1/4 cup water
  • 1+1/4 cup slivered almonds, toasted
  • 1 x 6oz package of good chocolate chips (or 6oz good chocolate, chopped)
  1. In a large heavy-bottomed saucepan, gently boil syrup, sugar, butter and water until it reaches “hard crack”/300F on a candy thermometer.  This will take 10 to 20 minutes.  DO NOT STIR.
  2. Remove from heat and stir in the almonds.  Spread out on an ungreased or parchment-lined cookie sheet.  Sprinkle the chocolate on top, and spread it out as it melts.  Cool in fridge or freezer, and break into pieces.
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