Almond Roca

2 c. sugar
1/4 c. water
2 T. light Karo Syrup
1 lb. butter
12 oz. bag semi-sweet chocolate chips
Crushed almonds

Grease 9x13" aluminum pan. Sprinkle crushed almonds on bottom of pan.

Combine sugar, water, Karo syrup, and butter in a pot (cast iron pot works best). Cook mixture, stirring until 290° using a candy thermometer (takes about 25 minutes on medium-to-low heat).

Pour mixture in pan and sprinkle chocolate chips on top. Let mixture set a couple of minutes until chocolate chips start to melt, then spread chocolate with a knife.

Sprinkle top with crushed almonds.

Let cool, then break into pieces using a knife or other sharp object.