Rocky Road

Directions

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