*This is basically Almond Roca without the nuts


  • 1 C real butter (2 sticks) – DO NOT — USE MARGARINE
  • 1 C sugar
  • 3 Tbsp Water
  • 1 tsp light karo corn syrup
  • 1 C chocolate chips


  1. Melt butter in saucepan (preferably non-stick and heavy duty)
  2. Once melted, add sugar, water and karo syrup
  3. Cook and stir mixture over medium heat until sugar is no longer grainy – all mixed together
  4. Raise heat to medium high and let boil
  5. Stir occasionally (DO NOT OVER STIR) until it reaches 302 degrees on the candy thermometer – it will be light/medium brown in color
  6. Remove from heat
  7. IMMEDIATELY pour into ungreased cookie sheet and spread as thin as you like
  8. Wait a few minutes and then pour the choc chips over mixture – once melted, spread the choc to cover entire top
  9. Freeze until chocolate is set, approx. 15 minutes
  10. Crack and eat


  1. Store in an airtight container at room temperature.