"Almost" Almond Roca

Ingredients

Note:  You need a candy thermometer for this recipe.  This recipe does not double well.

1 tbsp light corn or rice syrup

1 ¼ cups white sugar

1 cup butter

¼ cup water

1 ¼ cups toasted slivered almonds

170gms dark chocolate button melts

This recipe does not double well.

Directions

In a large heavy saucepan gently boil syrup, sugar, butter and water until "hard crack" appears on candy thermometer (150C).  Do NOT stir.  This step takes at least 20 minutes.  Remove from heat, add almonds and stir well.  Spread out quickly on an ungreased cookie sheet and, before candy is allowed to cool, sprinkle with chocolate buttons.  As they melt, spread the chocolate evenly over the candy.  Cool in fridge or freezer.  Break into bite-size pieces and store in airtight container in fridge.  Hide some.  Whatever you have disappears!

Source:  Winners.  More Recipes from the Best of Bridge. The Best of Bridge Publishing, 1984.