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1
Lightly butter a 17 by 12 by 1-inch baking sheet (half sheet pan), and line with parchment paper to cover the bottom and all sides.
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2
(The butter will anchor the parchment to the pan.)
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3
Melt the butter in a large pot over medium-high heat.
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4
Add the sugar, water, lemon juice, and corn syrup and and bring the mixture to a gentle boil, stirring to dissolve the sugar.
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5
Once the mixture boils, stop stirring.
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6
Brush down any sugar crystals clinging to the sides of the pot with a pastry brush dipped in water.
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7
Clip a candy thermometer to the side of the pot and cook for 15 minutes, or until the mixture reaches 300F.
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8
If the mixture threatens to boil over, lower the heat as necessary.
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9
(If the liquid is too shallow to measure the temperature, tilt the pot to get an accurate reading.)
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10
Resist the temptation to stir; if the caramel is not coloring evenly, swirl the pan from time to time.
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11
Remove the pot from the heat and stir in 2 cups of the almonds.
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12
Quickly spread the caramel in an even layer on the prepared baking sheet.
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13
Let cool completely.
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14
Spread the chocolate over the top of the caramel, then sprinkle with the remaining 1 1/2 cups almonds.
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15
Let the chocolate harden at room temperature or in the refrigerator.
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16
Break the roca into irregular pieces.
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17
Store in an airtight container at room temperature or freeze for longer storage.
