Almond Roca

1 pound butter (NOT margarine)
2 cups sugar
1/4 cup water
2 tablespoons cornstarch
1 1/3 cups toasted slivered almonds
4 ounces semisweet chocolate
2/3 cup toasted slivered almonds (topping)
4 ounces semisweet chocolate (for back side)

Melt butter in heavy saucepan over low heat. Add sugar, stir to dissolve. Stir in water and corn syrup. Cook over low heat stirring often but gently until candy thermometer reads 290�F or 142�C. Takes abut 30 minutes. Remove thermometer and remove from heat. Add first amount of almonds to mixture and stir. Pour onto greased 10x15 inch jelly roll pan about 1/4 inch deep and cool. Melt first amount of chocolate squares and cool slightly so it isn't too warm.

Spread over candy and sprinkle with 1/2 of remaining almonds. Let harden then cover with wax paper. Place another pan over top and flip the candy over onto the second pan. Melt remaining chocolate, spread over candy and sprinkle with remaining almonds. Allow to harden then break into smallish pieces.

Makes 2.5 lbs.

NOTE: to toast almonds, spread on baking sheet and bake in 350�F oven for 5-8 minutes. Stir occasionally during that time.