Almond Roca in the Round

Directions

1. 1
   Lightly spray 36 mini-muffin cups with nonstick cooking spray; set aside.
2. 2
   In a large saucepan, heat butter over medium heat until butter is melted.
3. 3
   Add sugars, water and corn syrup, stirring to combine well.
4. 4
   Cook, stirring until sugar dissolves.
5. 5
   Raise heat to medium-high.
6. 6
   Bring mixture to a boil.
7. 7
   Cook, stirring constantly with a wooden spoon, until mixture reaches 300 degrees F. on a candy thermometer.
8. 8
   Remove from heat, and stir in 1 cup toasted almonds.
9. 9
   Working quickly, carefully spoon about 1 tablespoon sugar mixture into prepared muffin pans.
10. 10
    In a small bowl, combine chocolate morsels and vegetable shortening.
11. 11
    Microwave on High in 30-second intervals, stirring after each, until melted and smooth (approximately 1-1/2 minutes total.
12. 12
    ).
13. 13
    Spoon about 2 teaspoons chocolate mixture on top of sugar mixture, spreading chocolate to edges of muffin cup.
14. 14
    Sprinkle remaining 1/2 cups almonds on top of chocolate.
15. 15
    Let stand for 1 hour, or until chocolate is set.
16. 16
    NOTE: To make a simplified version of Almond Roca, prepare butter-sugar mixture according to recipe directions, but instead of spooning it into muffin pans, simply spoon onto a sheet of parchment paper or a Silpat.
17. 17
    Spread to 1/4-inch thickness.
18. 18
    Allow to cool completely.
19. 19
    Spread melted chocolate on top of cooled candy.
20. 20
    Sprinkle wih remaining 1/2 cup toasted almonds.
21. 21
    Let stand for an hour or until chocolate is set.
22. 22
    Break into pieces and enjoy!