Nut Rocha

I believe this recipe came from a Better Homes and Garden issue. It is the easiest candy recipe I have ever made. It has a few steps, but they are not difficult. The resulting candy is a light, crisp caramel topped with a chocolate layer which is studded with toasted nuts. This is simply divine!  It has quickly become a family favorite!

You will need:                                                                                        

2 cups butter
2 cups sugar
2 tbls corn syrup
1 (11 1/2 oz) pkg. milk chocolate pieces or dark chocolate
1 cup finely chopped, toasted nuts (pecans, almonds, walnuts) I prefer almonds

Line a 15x10x1-inch baking pan (or something close to this) with foil, extending over the edges.

In a 3 quart saucepan, melt the butter. Do not brown it. Stir in the sugar, corn syrup, and 1/3 cup water. Cook this mixture over medium-high heat to boiling, stirring til sugar is dissolved. Clip candy thermometer to pan. Be sure the bulb is well covered and not touching the bottom of the pan, or you will get a false reading.

Cook over medium heat, stirring frequently til the thermometer (optional) registers 290 degrees (soft-crack stage), about 15 minutes. The mixture will turn golden brown.  Be sure it is golden enough as when it cools, it will remain that color.  This is important for this layer is most visible and should not be a pale carmel color, but deep golden.  Be careful!  The seconds from pale to perfect go very fast!

Remove the thermometer. Pour into the prepared pan and spread evenly. Cool for 5 minutes until just set.

 

Now the fun part! Sprinkle the chocolate pieces all over the top.  Let stand for two minutes. Then with a butter knife, spread it all over the surface to cover. Top it with the roasted nuts (be sure and roast these, plain will not taste as great), pressing into the melted chocolate slightly with the knife or the back of a spoon. Cool for several hours until set.

Once set, holding the foil, lift the candy out of the pan and break it into medium sized pieces much like making Brickle. To store, layer the candy in an airtight container between sheets of waxed paper. This makes about 2 1/2 pounds.

 

This is lovely presented on a beautiful, simple platter, the pieces arranged artfully. Believe me, this will not last long!! Better double this recipe too!