Almond Roca

• 2 cups Butter
• 2 cups Sugar
• 2 Tablespoons Corn Syrup
• 1/4 cups Water
• 8 ounces, weight Semi-sweet Chocolate
• 1-1/4 cup Slivered Almonds
• 2/3 cups Toasted Almonds, Finely Chopped

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. Remove from heat. Stir in slivered almonds. Pour onto a shallow 9x13 baking sheet (larger if you want the candy layer thinner). Cool.
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.
4. Makes about 2 pounds.

butter, sugar, syrup, ubc, chocolate

Taken from tastykitchen.com/recipes/holidays/almond-roca/ (may not work)