Nut Rocha
Here’s a crunchy buttery toffee frosted with chocolate and nuts that looks and tastes as if it came from a gourmet candy shop!
Servings: 2 1/2 lbs.
Ingredients
- 2 c. butter
- 2 c. granulated sugar
- 2 T. light corn syrup
- 1/3 c. water
- 1 (12 oz.) pkg. milk chocolate chips
- 1 c. chopped toasted nuts almonds, pecans, walnuts or cashews
Instructions
- Line a 15x10x1-inch rimmed baking sheet with foil, extending the foil over the edges.
- Melt the butter in a heavy bottom pot or Dutch oven over medium heat. Using a wooden spoon, gently stir in the sugar, corn syrup, and water until the sugar is dissolved. Avoid splashing onto the sides of the pan.
- Clip a candy thermometer to the pan. Be sure the thermometer bulb is well covered and not touching the bottom of the pan. Bring to a boil, stirring frequently until the thermometer registers 290 degrees (soft crack stage) about 15 minutes, the mixture will turn golden brown. Immediately remove the pan from the heat and remove the thermometer.
- Working quickly, pour the mixture onto the prepared baking sheet, spread evenly. Cool for 5 minutes or until the top is just set.
- Sprinkle chocolate chips over the hot toffee, let stand for 2 minutes. Spread the chocolate evenly over the toffee. Top with nuts, gently pressing them into chocolate. Cool for a couple of hours or until set. If necessary, place in refrigerator.
- Holding the foil, lift the candy out of the pan. Break or cut candy into pieces.
- To store: Layer candy in an airtight container, between sheets of wax paper. Makes 2 1/2 lbs. of candy
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