Copycat Almond Roca

• Vegetarian
• Gluten free

• Condiments

  • 2 tbsp Corn syrup, light

• Baking & Spices

  • 1 (11 1/2 ounce bag Milk chocolate chips
  • 2 cup Sugar

• Nuts & Seeds

  • 1 cup Almonds

• Dairy

  • 1 lb Butter

• Liquids

  • 6 tbsp Water

Found on mandysrecipeboxblog.com

Description

Ingredients

• 1 lb. butter (not margarine)
• 2 c. sugar
• 2 Tbsp. light corn syrup
• 6 Tbsp. water
• 1 c. finely chopped almonds
• 1 (11½ ounce) bag milk chocolate chips

Directions

• Over Medium heat, melt butter in a large pot. Add corn syrup, water and sugar to pot and cook until temp reaches 290 degrees (about 15-20 minutes), stirring constantly with a wooden spoon (mixture will rise and bubble quite a bit).
• Remove from heat and stir in ½ of the almonds.
• Turn mixture onto a greased cookie sheet WITH EDGES! Allow to cool while melting chocolate.
• Melt the chocolate over low heat until all the chips are gone and chocolate is smooth. Dont burn it. Pour the hot chocolate over the almond mixture and spread evenly. Sprinkle with remaining almonds and allow candy to cool completely and chocolate to harden. I put mine in the fridge overnight.
• Break apart and serve.