Copycat Almond Roca

  • 1 lb. butter (not margarine)
  • 2 c. sugar
  • 2 Tbsp. light corn syrup
  • 6Tbsp. water
  • 1 c. finely chopped almonds
  • 1 (11 1/2 ounce) bag milk chocolate chips

  • Over Medium heat, melt butter in a large pot. Add corn syrup, water and sugar to pot and cook until temp reaches 290 degrees (about 15-20 minutes), stirring constantly with a wooden spoon (mixture will rise and bubble quite a bit).
    Remove from heat and stir in 1/2 of the almonds. Turn mixture onto a greased cookie sheet WITH EDGES! While the mixture is cooling, melt the chocolate over low heat until all the chips are gone, and chocolate is smooth. Don't burn it. Pour the hot chocolate over the almond mixture and spread evenly. Sprinkle with remaining almonds and allow candy to cool completely and chocolate to harden. I put mine in the fridge overnight.
    Break apart and serve.
    Note: I used a 9x13 dish. Don't do this. See how thick my candy is? Next time I will use a cookie sheet so it's thinner. If you want thick chunks, use the 9x13.