I really like this recipe - it reminds me of the Almond Roca candy. I did make a couple of small changes - one, I only brought the candy to a temp of 285 (275 is a little too low, and 300 is too high). I used finely chopped almonds instead of slivered ones. Then, after the candy has cooled for a little while, before putting on the chocolate, I scored the candy into rectangles. After spreading on the chocolate, I sprinkled chopped almonds on top of the chocolate, and refrigerated the candy. It was very easy to break into bite-sized rectangle pieces from the scoring.
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I really like this recipe - it reminds me of the Almond Roca candy. I did make a couple of...