Easy Almond Roca

1 lb butter
2 cups sugar
1/4 teaspoon vanilla
12 ounces chocolate chips
1-2 cup slivered almond or sliced almonds

Directions

1. Line a large cookie sheet (or two smaller) with aluminum foil, or lay aluminum foil over a large area on the counter or table.

2. Cook butter, sugar and vanilla in a saucepan to hard crack stage (285-290F), while stirring constantly.

3. Once heated, pour onto the aluminum foil lined surface. Spread out to about 1/4-inch thickness.

4. Sprinkle with chocolate chips, let sit until beginning to melt, then spread chocolate out. Sprinkle the top with almonds.

5. Let cool for 2 hours, then break into pieces.