"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Nut Rocha Recipe

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This recipe for Nut Rocha, by , is from Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Genovese DiPietro
Added: Monday, September 19, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 c. butter
2 c. sugar
2 tbsp. light corn syrup
1 3/4 c. milk chocolate pieces
1 c. finely chopped, toasted nuts
(such as almonds, pecans, walnuts, and/or cashews)

Directions:
Directions:
1. Line a 15x10x1-inch baking pan with foil, extending over edges.
2. In a 3-quart saucepan melt butter. Stir in sugar,
corn syrup, and 1/3 c. water. Cook over medium-high heat to boiling, stirring until sugar is dissolved. Avoid splashing onto sides of pan. Clip candy thermometer to pan. Be sure bulb is well covered and not touching bottom of pan.
3. Cook over medium heat, stirring frequently till
thermometer registers 290 degrees (soft-crack stage), about 15 minutes. (It should boil at a moderate, steady rate over the entire surface.)
4. Remove thermometer. Pour into prepared pan, spread evenly: Cool 5 minutes or till top is set.
5. Sprinkle chocolate pieces on top: let stand 2 minutes. Spread chocolate onto toffee. Top with nuts: press into chocolate. Cool several hours or until set. If necessary put in refrigerator.
6. Holding foil, lift candy out of the pan. Break into pieces. To store, layer candy in an airtight container between sheets of waxed paper.

Number Of Servings:
Number Of Servings:
Makes about 2 1/2 pounds of candy
Personal Notes:
Personal Notes:
I have made this for gifts during the holidays. Always a well received goody!

 

 

 

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