In a large non-stick saute pan, over medium heat, add the salted butter, sugar, water, and light corn syrup. Mix well for about 4 minutes to blend ingredients.
Add in slivered almonds. Continue to cook and slowly stir the sugar butter mixture. If using a candy thermometer. cook and stir till temperature reaches 300 - hard crack state. The color of the mixture should be a light brown color.
Pour the mixture into an ungreased 9 by 13 in the pan. Use the back of a wooden spoon to evenly spread the mixture into the pan
Spread the chocolate chips on top of the butter/sugar mixture. The chips begin to melt. Use the back of the spoon to blend the chocolate over all the sugar mix. Top with the chopped almonds.
Let cool completely. Can be kept overnight in the fridge. Cut the Roca into small pieces, about 1 to 1 1/2 inch pieces. Keep in a covered tin or in the fridge well covered.
Note 1: The Almond Roca can be frozen. Once made, place the Roca on a baking sheet in a freezer for at least 30 minutes. Then place the candy in a freezer safe bag till ready to use.