Almond Roca

1. 1

   Melt butter in a heavy saucepan over low heat. Add sugar and stir until dissolved. Add corn syrup and water. Cook over low heat until it reaches 290 degrees F on a candy thermometer, stirring slowly frequently.

2. 2

   Remove from heat. Stir in slivered almonds. Pour onto a shallow 9x13 baking sheet (larger if you want the candy layer thinner). Cool.

3. 3

   Melt chocolate in a saucepan over low heat. Cool slightly. Pour half the chocolate over the cooled candy layer; sprinkle with 1/2 cup finely chopped almonds. Let stand until firm. Invert onto waxed paper. Cover with remaining chocolate and finely chopped almonds. Let harden completely, then break into pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.