Almond Roca

Here's a no fail recipe that I use without any problems!
 
Almond Roca
 
1 tbsp corn syrup
11/4 cups white sugar
1 cup butter
1/4 cup water
11/4 cups toasted slivered almonds
1 6 ounce pkg. chocolate chips
 
In large suacepan, gently boil syrup, sugar, butter and water until hard crack appears on candy thermometer (300 F/150 C) Do not stir! This step takes at least ten minutes.  I mean don't stir after you have initially stirred up to make sure it is well combined and
dissolved and started to boil.  Remove from heat, add almonds and mix well.   Spread on ungreased cookie sheet asd sprinkle with choc. chips. As they melt, spread choc. evenly over the candy.  Cool in fridge or freezer.  Break into bite sized pieces and hide.  You can toast the almonds in a fry pan over med. heat until slighly brown.

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