I purchased an industrial candy thermometer at a restaurant supply store and have been supplying my happy family with homemade Almond Roca for the last 3 weeks or so. The recipe sounds the same - I coat a cookie sheet with butter, sprinkle almonds on the butter. Cook the sugar/butter/corn syrup/water to 290°, just before hard crack. Pour over the almonds, then sprinkle with semi-sweet chips. Wait a few minutes for the chips to melt, then spread.
NOW. Here comes my twist. Instead of sprinkling chopped almonds on top of the chocolate, I tried sprinkling a little bit of coarse sea salt on top. OMG it was soooo good! My 19 year old son said it was the best ever, and it disappeared so fast my husband didn't get any and I had to make a second batch.