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Suggest a better descriptionDirections; 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 Posted to MC-Recipe Digest V1 #232 Date: Fri, 4 Oct 1996 01:13:59 +0000 From: Marina
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Serving Size: 1 Pound (832g) | ||
Recipe Makes: 2 Pounds | ||
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Calories: 3965 | ||
Calories from Fat: 1657 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 184.1g | 246 % | |
Saturated Fat 116.6g | 583 % | |
Monounsaturated Fat 47.7g | ||
Polyunsanturated Fat 6.9g | ||
Cholesterol 488mg | 150 % | |
Sodium 1310.8mg | 45 % | |
Potassium 66.5mg | 2 % | |
Total Carbohydrate 604.1g | 178 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 604.1g | ||
Protein 1.9g | 3 % | |
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: 3965
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