1 pound butter (not margarine) 1/4 Cup water 2 Tablespoons Karo Light Corn Syrup (3 tablespoons if at higher altitude) 2 cups white granulated sugar. 1 Cup semi-sweet chocolate chips 1 cup sliced or slivered almonds
Directions: Butter bottom of cookie sheet and sprinkle with almonds. ( I usually break mine a bit) Reserve about 1/2 cup for the last step.
Combine the first four ingredients in a large saucepan. Cook over medium heat, stirring constantly until cooked to hard crack stage. 290 degrees on candy thermometer. (If you don't have one, the hard crack stage can be tested in a small cup of ice and water.) The mixture will become frothy and a nice caramel brown.
Immediately pour over almonds, and spread over cookie sheet.
Sprinkle with choc chips, spreading with pastry knife. Then sprinkle crushed almonds over the top.
Cool completely. (I put mine in the frig after it has cooled down.)
Then simply break it apart and package. This makes a huge bunch, never weighed it, but it will be enough for several packages!
To make it Mocha Roca, add 1/2 cup Hershey's Cocoa to the sugar before putting in the pan, make sure it is well mixed and then cook as usual!