Prepare a cookie sheet, preferably with an edge, like a jelly roll pan, lined with foil. Combine all ingredients except chocolate and chopped nuts in large heavy flat-bottomed pan. I use my mother's pressure cooker pan. Cook on medium to 300•, stirring constantly. I use a flat-edged wooden utensil. This will take a while, but the last few degrees can go quickly. Scrape out candy onto jellyroll pan, spreading as you go. Quickly place chocolate bar pieces or chocolate chips over hot candy, let melt some and spread evenly. Immediately sprinkle chopped nuts over chocolate and press in with bowl of large metal spoon. Let cool completely and break into pieces. Some nuts will fall off. Store in airtight cans (1 lb coffee cans) covered with Saranwrap under lid, or in Ziplock bags. Makes a great holiday gift!
I used to use milk chocolate candy bars and pecans. Now I use semi-sweet chocolate chips and almonds. Both are delicious.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (29g)|
|Recipe Makes: 30 Servings|
|Calories from Fat: 89 (61%)|
|Amt Per Serving||% DV|
|Total Fat 9.9g||13 %|
|Saturated Fat 6.3g||31 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 22.1mg||7 %|
|Sodium 61.4mg||2 %|
|Potassium 30.9mg||1 %|
|Total Carbohydrate 14.1g||4 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 13.8g|
|Protein 0.7g||1 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 146
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.