Almond Roca in the Round

Lightly spray 36 mini-muffin cups with nonstick cooking spray; set aside.

In a large saucepan, heat butter over medium heat until butter is melted. Add sugars, water and corn syrup, stirring to combine well. Cook, stirring until sugar dissolves. Raise heat to medium-high. Bring mixture to a boil. Cook, stirring constantly with a wooden spoon, until mixture reaches 300 degrees F. on a candy thermometer. Remove from heat, and stir in 1 cup toasted almonds.

Working quickly, carefully spoon about 1 tablespoon sugar mixture into prepared muffin pans.

In a small bowl, combine chocolate morsels and vegetable shortening. Microwave on High in 30-second intervals, stirring after each, until melted and smooth (approximately 1-1/2 minutes total.).

Spoon about 2 teaspoons chocolate mixture on top of sugar mixture, spreading chocolate to edges of muffin cup. Sprinkle remaining 1/2 cups almonds on top of chocolate. Let stand for 1 hour, or until chocolate is set.

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. Spread to 1/4-inch thickness. Allow to cool completely. Spread melted chocolate on top of cooled candy. Sprinkle wih remaining 1/2 cup toasted almonds. Let stand for an hour or until chocolate is set. Break into pieces and enjoy!