Almond Roca (English Butter Toffee)

1/2 cup water
1 cup butter
2 cups sugar
1/2 cup corn syrup
1 tsp vanilla
6 oz. chocolate chips
Chopped almonds

Butter bottom of a cookie sheet and generously sprinkle with half of the almonds.

Combine first 5 ingredients together in a medium large saucepan (candy nearly doubles while cooking so leave plenty of room in the pan for boiling.) On medium high heat, stir rapidly until the butter and sugar combine. Cook to hard crack stage (candy forms hard strings when drizzled into a cup of cold water) and candy darkens to a light brown color, stirring constantly. (Candy will begin to follow the spoon around and the boiling will calm down before it is ready to pour.)

Pour candy over chopped almonds. Sprinkle chocolate chips over top of hot candy and wait until the chocolate is shiny and melted. Spread like frosting and sprinkle more almonds over the top. Let cool and break into pieces.