An easy almond roca recipe calls for 1 cup of water, 1/4 cup of sugar, 1 tablespoon of light corn syrup, 2 sticks of butter, 2 cups of slivered almonds and 7 ounces of dark chocolate. It is best to avoid making this almond roca recipe on a rainy or humid day.
Melt the butter, sugar, syrup and water together in a saucepan. Stir the mixture continuously with a wooden spoon, and add the slivered almonds when it is fully melted. Allow the mixture to come to a boil, and stir it for another 10 minutes, but no more than 15. The liquid darken and thickens, and the almonds roast within it. Stir until it makes a crackling sound.
Another way to tell when the mixture is done cooking is when the liquid turns to a warm amber color. After this point, pour the mixture on a large cookie sheet, and spread it thin with a fork. Be sure not to cook it too long, or it may burn. Break the dark chocolate into chunks, and scatter them over the mixture while it is still hot.
Let the finished recipe cool to room temperature. After it is sufficiently cooled down, take it off the cookie sheet and break it into pieces.