Homemade “Almond Roca”

In medium saucepan melt:

1c butter

1c sugar

1c butter

3T water

1T white corn syrup

Cook, stirring constantly to 290F. Should be caramel-colored and kind of foamy. Spread immediately in jelly roll pan. Be quick about this. It may not make it all the way to the edges—don’t sweat it. While still warm, spread with about 1 1/4 c melted semi-sweet chocolate chips. Top with sliced almonds. Let cool, break into chunks.

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