Almond Roca (English Butter Toffee)

Submitted by JoDee Leahy

1/2 cup water
1 cup butter
2 cups sugar
1 tsp vanilla
1/2 cup corn syrup
6 oz chocolate chips
chopped or slices almonds

Butter a large cookie sheet and sprinkle with almonds to your liking.

In a large sauce pan (be sure to leave plenty of room for it to boil up without spilling over)combine all but the chocolate and nuts. Stir rapidly on medium high heat until butter and sugar combine.

Reduce heat to medium and cook candy to the hard crack stage; stirring constantly. (To avoid the candy turning to sugar, do not scrape the sides of the pan as you stir the candy near the end of cooking) When the candy begins following the spoon around, starts to calm down, and darkens in color, then you know it is nearly done.

When candy reaches the hard crack stage, quickly pour over chopped almonds. Sprinkle chocolate chips over the top of the hot candy and wait two minutes until the chocolate melts. Spread like frosting and sprinkle more almonds over the top.

Let cool, & break into pieces.