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Desserts

Nut Roche

Butter and sugar cooked to 290 degrees for a hard toffee, spread with melted milk chocolate and toasted nuts, then broken into pieces.

Not this recipe — add a photo of yours.Photo: Sylwia Bartyzel (CC0, via Wikimedia Commons)

Cook
15 min

Where this one came from

Nobody's written this one down yet.

Ingredients

  • 2 cups butter
  • 2 cups sugar
  • 2 tablespoons light corn syrup
  • 1/3 cup water
  • 1 (11 1/2-ounce) package milk chocolate pieces
  • 1 cup finely chopped, toasted nuts

Directions

  1. Line a 15x10 inch baking pan with foil, extending over the 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 until sugar is dissolved. Avoid splashing onto the sides of the pan.
  3. Clip a candy thermometer to the pan; be sure the bulb is well-covered and not touching the bottom of the pan. Cook over medium heat, stirring frequently, until the thermometer registers 290 degrees, about 15 minutes. It should boil at a moderate, steady rate over the entire surface. The mixture will turn golden brown.
  4. Remove thermometer. Pour into prepared pan; spread evenly. Cool 5 minutes or until top is just set.
  5. Sprinkle chocolate on top; let stand 2 minutes. Spread chocolate over the candy.
  6. Top with nuts, pressing onto the chocolate. Cool several hours or until set; refrigerate if necessary.
  7. Holding the foil, lift candy out of the pan. Break into pieces. To store, layer candy in an airtight container between sheets of waxed paper.

Notes

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