Alaska Almond Roca (OR) Recipe

1 cup granulated sugar
1 cup butter (no substitutes)
1/4 cup water
1 tablespoon white corn syrup
8 ounces slivered almonds
8 ounces milk chocolate chips

Lightly grease a jelly roll pan. Put the sugar, butter, water, corn syrup, and almonds in a heavy skillet. Stir occasionally over medium heat until a candy thermometer registers 290 degrees. Watch carefully to be sure the candy does not burn. It will become a rich amber color and will form a hard ball when dropped by the spoonful into cold water. (Depending on altitude, you may need to heat the candy to 310 degrees to achieve the same result.) The almonds will be toasted at this point. Pour the candy, while warm, onto the pan. Sprinkle the chocolate chips on top. Spread with a butter knife until the chocolate makes an even coating. Allow to cool. Break into bite-sized pieces, and store in an airtight container.