Chocolate Covered Rocha

Crunch coated in chocolate. A sweet change from regular nut brittle. Prep time is also cool time.

Line a 15x10x1 inch baking sheet with foil , extending foil over the edges for easy removal.

Set pan aside.

Melt butter in a heavy 3 quart saucepan.

Stir in sugar , water and cornsyrup.

Cook over med-high heat to boiling , stirring until sugar is dissolved.

Avoid splashing the sides.

Clip a candy thermometer to the side of the of the pan.

Cook over med heat , stirring often , until thermometer reaches 290 degrees.

Mixture should boil at a moderate , steady rate over entire surface.

Remove from heat and remove thermometer.

Pour mixture into prepared pan.

Spread evenly.

Cool for about 5 minutes or until the top is set.

Sprinkle chocolate pieces over the top.

Let set for 2 minutes.

Spread chocolate over candy.

Sprinkle with nuts , pressing into the chocolate.

Cool several hours to set.

Lift set candy out of pan , using the foil edges.

Break into pieces.

Store in a tighly covered container in the refrigerator for up to 2 weeks.

butter, sugar, water, light corn syrup, milk chocolate pieces, nuts