Almond Rocca 2

By JimMac

Ingredients

• 1 lb real butter
• 2 cups sugar
• 2 tablespoons light corn syrup
• 6 tablespoons water
• 1 cup finely chopped almonds
• 1 (11 1/2 ounce) bag milk chocolate chips

Preparation

Step 1

Directions:

1
Over Medium heat, melt butter in a large pot.
2
Add corn syrup, water and sugar to pot and cook until temp reaches 290 degrees OR until the mixture becomes the color of a brown paper bag (about 15-20 minutes) stirring constantly with a wooden spoon (mixture will rise and bubble quite a bit).
3
Remove from heat and Stir in 1/2 of the Almonds.
4
Turn mixture onto a greased cookie sheet WITH EDGES!
5
While the mixture is cooling, melt the chocolate over low flame until all the chips are gone, and chocolate is smooth.
6
Score the Almond butter mixture into the shape you desire (I just scored into rectangle shapes).
7
Pour the hot chocolate over the almond mixture and spread evenly.
8
Sprinkle with remaining almonds and allow candy to cool completely and chocolate to harden before breaking apart and serving.
9
Note: I let mine refrigerate over night after breaking the into squares, and they had a better texture this way, we thought.