Almond Roca

This is my first attempt at making almond roca--I tend to be more of a baker than candy maker.  Bur almond roca is always loved by all and a great addition to a cookie tray.  You will need a candy thermometer to make this recipe.

In a heavy bottomed saucepan combine

1 c. salted butter
1 c. sugar
1 T. corn syrup
2 T. water
Cook over medium low heat, stirring constantly.  It will start out very light and gradually darken.  When a candy thermometer reads 290 degrees, the mixture should be about the color of peanut butter.
Remove from heat.

In a jelly roll size pan sprinkle

1 c. mini chocolate chips
1/2 c. finely chopped almonds

Pour cooked mixture over the top and spread with a silicone spatula.

Sprinkle the top with
1 c. mini chocolate chips
1/2 c. finely chopped almonds

Press this mixture down into the candy.  Refrigerate over night.  Take out, bring to room temperature and break into pieces to serve.