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Nut Rocha

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      Title: NUT ROCHA
 Categories: Holiday, Candies, Choc/lovers
      Yield: 2 Pounds
 
      2 c  Butter
      2 c  Sugar
      2 tb Light corn syrup
      1 pk Milk chocolate pieces
           (11 1/2 oz.pkg) about 1 1/4
           Cups
      1 c  Finely chopped toasted nuts
           (such as almonds, pecans
           Walnuts and or cashews)
 
  Directions; 1. Line a a15 x 10 x 1 inch baking pan with foil,
  extending over edges 2. In a 3 quart saucepan melt butter. Stir in
  sugar, corn syrup, and 1/3 cup water. Cook over medium-high heat to
  boiling, stirring till sugar is dissolved. Avoid splashing onto sides
  of pan. Clip candy thermometer to pan.  Be sure bulb is well covered
  and not touching the bottom of pan. 3. Cook over medium heat,
  stirring frequently till themometer registers 290 F. (soft-crack
  stage) about 15 minutes. ( It should boil at a moderate, steady rate
  over entire surface.) The mixture will turn a golden brown. 4. Remove
  thermometer. Pour into prepared pan; spread evenly. Cool 5 minutes or
  till top is just set. 5. Sprinkle chocolate atop; let stand 2
  minutes. Spread chocolate onto toffee. Top with nuts; press into
  chocolate. Cool several hours till set. If necessary, place 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. makes about 2 1/2 lbs.
  
  submitted by marina source better homes gardens nov. issue
 
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