I've been making this Christmas candy for my family and friends since the 1970s. I think it came from my Betty Crocker cookbook. It makes a nice addition to a dessert table, or put in small gift bags, boxes, or containers.If you don't have a candy thermometer, or digital thermometer (a good gadget to have) you can eyeball the "soft-crack" stage, by taking a small spoonful and dropping it into a glass filled with cold water.
The mixture should form a soft glob when it hits the water and when taken out cracks gently. (see video below)
This candy has a toffee flavor and with a few simple, inexpensive ingredients produce a large supply of attractive candy.
Roca Nut Crunch
1 cup sugar
1 tsp. salt
1/4 cup of water
1/2 cup butter, cut into cubes
1-1/2 cups chopped walnuts or almonds
6 oz. chocolate chips
In a 3-quart sauce pan, combine sugar, water, salt and butter over medium high heat. Bring to boiling, stirring constantly. Mixture will bubble up and expand. At soft-crack stage (270-290 degrees) add 1/2 cup chopped nuts and stir. Note: 285 degrees is an ideal temperature for this recipe.
Remove from heat and pour onto a buttered or non-stick baking sheet. Let it spread thinly. Wait a minute or two for mixture to become firmer then sprinkle with chocolate chips, which will melt in about 2 or 3 minutes, as mixture is still hot.Spread chocolate evenly over the top and to the edges. Sprinkle with remaining chopped nuts. Chill until set, then break into bite-size pieces. Makes approximately 1-1/2 pounds, 48 or more pieces.
Estimated cost $3.00 or under.
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