Homemade Almond Roca

1. Stage

Prepare the baking sheet: Have a large ungreased cookie sheet or sheet pan ready near the stove to pour the candy onto.

2. Stage

Add the sugar, water, corn syrup, and butter to the pan: Place the sugar in the center of a medium saucepan or large, deep skillet. Slowly pour the water directly over the sugar, then the corn syrup (adding the ingredients this way helps to prevent grainy candy). Add the butter. Bring to a simmer, without stirring, over medium-high heat. Once the butter is melted, add the almonds and begin stirring continuously with a wooden spoon. If you are using a candy thermometer, clip it on now. It's helpful, but not required.

3. Stage

Cook, stirring constantly, until the mixture turns a warm amber color: Stirring constantly, cook until the mixture turns a warm amber color (if using a candy thermometer, it will register between 295°F and 300°F), about 10 to 15 minutes into the boiling. To avoid burning, you may need to reduce the heat to medium bit by bit. The longer you cook the mixture, the thicker it will get and the harder it will be to stir. Cook too long and it will burn.

4. Stage

Pour the mixture out onto a large cookie sheet: When the almonds are light brown and the mixture is thick and the color of peanut butter, pour it out onto the large sheet pan or cookie sheet and spread it as thin as possible with a fork.

5. Stage

Put the chocolate on top, let melt, then spread: While the almond mixture is still hot, distribute the chocolate pieces over the almond mixture and let it melt (this may take 2 to 3 minutes). Spread it evenly on the top.

6. Stage

Cool to room temp: Let the almond roca cool to room temperature. When cool you can lift the whole thing off the pan and break into small pieces.