Toast yourself some raw almonds. 350 degrees for 6-7 minutes.
Put your stuff in a pot and add the candy thermometer. Cook until it reads 300.
(See, I told you it was easy)
Add 1 cup of your chopped Almonds to your candy goo and stir... pour it into a buttered dish. I used a rimmed cookie sheet, but, you could use somethin' else.
Temper your chocolate (no picture) just heat it slow, stirring often in the mircowave... 40 second the first time, less than 20 seconds every time after that. Stir it after each time. Make sure your candy has cooled a bit and spread the chocolate over your candy. Sprinkle one more cup of nuts over the chocolate. If you want to be REALLY fancy, like Martha, you can chocolate both sides.. (her recipe tells you how). Let the chocolate cure in the refrigerator for 20 minutes.
If you have buttered your pan, you should be able to lift the roca out of the pan and chop it up. If you have already scored it, it will break along the lines, (do that while it is still warm) if you have not, it will break into random pieces. Store in the refrigerator.
NEXT STEP MOST IMPORTANT: *Lay on your couch, with your airtight container propped on your unborn child and eat Almond Roca until your tongue is raw and you have developed sores all over the inside of your mouth.. Ahhhhhhhhh.. Candy.
*(note feet and body in prone position on said couch)