NUT ROCHA TOFFEE
- 2 cups butter (4 sticks)
- 2 cups sugar
- 2 Tbls light corn syrup
- 1- 12oz milk chocolate chips
- 1 cup pecans, finely chopped and toasted
- 1/3 cup water
Line cookie sheet ( 15 x 10 x1 inch) with foil extending over the edges. Melt butter in a 3 qt. saucepan.
Add sugar, syrup, and water.
Cook over medium high heat till sugar is dissolved.
Clip on candy thermometer.
Cook over med. heat stirring frequently to 290 degrees ( soft crack)
Pour into pan and let set 5 min.
Pour chocolate chips over toffee and wait 2 min for chips to melt.
Spread over toffee.
Top with nuts and press in.
After candy has hardened, break into bite-size pieces and store in air tight container.