Almond Rocha

1/2 cup slivered almonds

1 cup butter

1 c granulated sugar

3 tablespoons boiling water

2 tablespoons corn syrup

1/2 cup chocolate chips (optional)

Bake almonds on a cookie sheet in a 300F oven for 10-15 minutes, or till golden brown.

Combine butter and sugar in a heavy saucepan and cook over low heat, stirring till sugar dissolves.

Add water and syrup.

Boil over  medium-low heat, without stirring, to the hard-crack stage (300F).

Pour hot candy mixture over the almond layer on cookie sheet. 

Sprinkle chocolate chips over pan of hot candy. Spread with knife to thin layer.

Cool. Break into pieces.

Yields 1 lb / 500 g