Almond Roca

Melt butter in a heavy saucepan over low heat. Add sugar and stir until dissolved. Add corn syrup and water. Cook over low heat until it reaches 290 degrees F on a candy thermometer, stirring slowly frequently.

Remove from heat. Stir in slivered almonds. Pour onto a shallow 9×13 baking sheet (larger if you want the candy layer thinner). Cool.

Melt chocolate in a saucepan over low heat. Cool slightly. Pour half the chocolate over the cooled candy layer; sprinkle with ½ cup finely chopped almonds. Let stand until firm. Invert onto waxed paper. Cover with remaining chocolate and finely chopped almonds. Let harden completely, then break into pieces.

Makes about 2 pounds.