Shortcut Almond Roca
- 1 Tbsp corn syrup
- 1 1/4 cups sugar
- 1 cup butter
- 1/4 cup water
- 1 1/4 cups toasted slivered almonds
- 1 6oz package chocolate chips
In a large saucepan gently boil syrup, sugar, butter, and water until raches 300F. Do not stir. (To be sure your thermometer is accurate, drop a small amount of the mixture into cold water to see if it turns brittle, which is what you want.)
Remove from heat, add almonds and stir well. Spread on ungreased or parchment-paper lined cookie sheet and before candy cools sprinkle with chocolate chips. As chocolate melts, spreach evenly over the candy.
Cool in fridge or freezer. Break into bite-size pieces.
NOTE: this recipe does NOT double well.