Almond Roca

Grated Pecans or Almonds

Grated Chocolate

1 lbs. Butter

2 cups Sugar

2 T Corn Syrup

6 T Water

1 cup coarsely chopped almonds 

Directions: Cover bottom of rimmed cookie sheet with grated nuts, then cover nuts with grated chocolate.  In saucepan, over medium high heat, heat butter, sugar, corn syrup and water until boiling.  Boil until temperature reaches 250 degrees.  Add nuts and vanilla.  Stir and bring temperature up to 290 degrees.  Pour over chocolate in pan, smoothing to edge.  Cover top of toffee with more grated chocolate and finish with grated nuts.  Let cool.  Cut into pieces before it hardens.  Let sit until completely cool and hard.