With Christmas just around the corner, here is a incredibly simple recipe that requires just a few ingredients. I suggest using an inexpensive chocolate such as Hershey's due to it's low cocoa butter content.  If you use a premium chocolate with a higher cocoa butter content, you will have to temper the chocolate first.

INGREDIENTS: 1 cup sugar 1/4 cup water 1 tbsp light corn syrup 1/2 lb. butter (2 sticks - no substitutes) 1/2 lb. slivered almonds (2 Cups) 1/2 lb. bar - regular or dark Hershey's Chocolate (7 ounce is okay)

METHOD:

• Melt butter with sugar, syrup and water in a non-stick frying pan using medium to medium-high temperature. Stir continuously with a wooden spoon.
• When butter is melted, add almonds.
• When mixture comes to a rolling boil, set your timer for a minimum of 10 minutes and continue stirring (no more than 15 minutes).  The mixture will begin to thicken and turn darker in color.
• Keep stirring and until the mixture begins a crackling sound or turns amber in color (11-12 minutes)
• Pour the mixture onto a large cookie sheet and spread it as thin as possible using a fork.
• While the mixture is still hot, break up the chocolate and spread over the the entire almond mixture.
• Let the Roca cool to room temperature, then break into small pieces.

Almond Roca  can be stored in an airtight container for up to 2 weeks, although I'm sure it won't last that long.  These decadent, buttery pieces will go a long way and promise to be a hit at your holiday party or as a gift to family and friends.