Almond Roca Candy-My Way

This recipe is actually better than the real thing. Doesn’t take much and is easy to do. This does not double well, so you may have to make 2 or 3 more  I guess it depends on how much you ‘sample’.

 

• 1 tbsp. white corn syrup
• 1  1/4 cups sugar
• 1 cup butter (never  margarine)
• 1/4 cup water
• 1  1/2 cups slivered almonds
• 6 oz. chocolate chips or chocolate melting discs

You will definitely need a candy thermometer for this one.

In a large heavy saucepan combine the syrup, sugar, butter and water and bring to a gentle boil. Do not stir. When it reaches 300 degrees remove from heat and add the almonds and mix well. This process will take about 10 minutes.

Spread on a plain cookie sheet and before it cools down, cover with the chocolate and, as it melts, spread it evenly with a spatula.

To cool, place  in the fridge and when it is REALLY cold, break into small pieces. Trust me, if left on the counter, it will disappear.  This really is better than the store-bought version.