Rocky Road

• 4 c. chopped pecans
• 1 c. sugar
• 1 c. light corn syrup
• 1/2 c. water
• 3 oz. unsweetened chocolate
• 2 Tbsp. margarine or butter
• 1 tsp. vanilla
• 1 (6 oz.) pkg. semi-sweet chocolate pieces
• 1 (6 1/4 oz.) pkg. miniature marshmallows (3 1/2 c.)

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)