Rocky Road

  1. Place nuts in a single layer in a large, shallow baking pan. Heat in a 350u0b0 oven for 10 minutes, stirring once.
  2. Place toasted nuts in a very large buttered bowl; set aside.
  3. Combine sugar, corn syrup, water and unsweetened chocolate in a large saucepan.
  4. Bring to boil, over medium-high heat, stirring constantly.
  5. Clip a candy thermometer to a side of the pan.
  6. Cook over medium heat to 238u0b0, soft ball stage without stirring, about 12 to 15 minutes.
  7. Remove from heat; remove thermometer.
  8. Stir in margarine, vanilla and chocolate pieces.
  9. Pour over nuts and stir to coat.
  10. Spoon half of the chocolate mixture into buttered, foil-lined 11 x 7 x 1 1/2-inch baking pan; spread evenly with a wooden spoon.
  11. Sprinkle marshmallows on top.
  12. Place in 350u0b0 oven for 3 to 5 minutes until marshmallows soften.
  13. Spoon remaining chocolate mixture over marshmallows as evenly as possible.
  14. Use a spatula to spread over the marshmallow layer.
  15. Cool.
  16. Use foil to lift candy out of the pan.
  17. Cut into 1-inch pieces.
  18. Store in a covered container.
  19. Makes 72 pieces.

pecans, sugar, light corn syrup, water, unsweetened chocolate, margarine, vanilla, semisweet chocolate pieces, marshmallows

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1000310 (may not work)

Another recipe

Switch theme