ALMOND ROCA CRUNCH
1 cup butter (not margarine)
1 1/4 cups sugar
2 Tablespoons white corn syrup
2 Tablespoons water
1 cup chopped almonds
White chocolate or milk chocolate
Combine first four ingredients, stirring constantly over medium heat, until it boils. Cook to 290 degrees (without stirring) on candy thermometer. Remove from heat. Stir in almonds. Pour onto foil lined cookie sheet. Spread on melted chocolate. Sprinkle with nuts. After it cools, turn over and repeat chocolate and nuts. After that side cools, break into pieces.
(Use real butter, pure cane sugar, and a heavy pan for best results) from Diana Gray
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