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1
Lightly spray 36 mini-muffin cups with nonstick cooking spray; set aside.
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2
In a large saucepan, heat butter over medium heat until butter is melted.
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3
Add sugars, water and corn syrup, stirring to combine well.
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4
Cook, stirring until sugar dissolves.
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5
Raise heat to medium-high.
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6
Bring mixture to a boil.
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7
Cook, stirring constantly with a wooden spoon, until mixture reaches 300 degrees F. on a candy thermometer.
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8
Remove from heat, and stir in 1 cup toasted almonds.
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9
Working quickly, carefully spoon about 1 tablespoon sugar mixture into prepared muffin pans.
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10
In a small bowl, combine chocolate morsels and vegetable shortening.
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11
Microwave on High in 30-second intervals, stirring after each, until melted and smooth (approximately 1-1/2 minutes total.
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12
).
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13
Spoon about 2 teaspoons chocolate mixture on top of sugar mixture, spreading chocolate to edges of muffin cup.
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14
Sprinkle remaining 1/2 cups almonds on top of chocolate.
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15
Let stand for 1 hour, or until chocolate is set.
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16
NOTE: To make a simplified version of Almond Roca, prepare butter-sugar mixture according to recipe directions, but instead of spooning it into muffin pans, simply spoon onto a sheet of parchment paper or a Silpat.
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17
Spread to 1/4-inch thickness.
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18
Allow to cool completely.
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19
Spread melted chocolate on top of cooled candy.
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20
Sprinkle wih remaining 1/2 cup toasted almonds.
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21
Let stand for an hour or until chocolate is set.
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22
Break into pieces and enjoy!
