Rocky Road - cooking recipe

Ingredients

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.)

Preparation

Place nuts in a single layer in a large, shallow baking pan. Heat in a 350\u00b0 oven for 10 minutes, stirring once.
Place toasted nuts in a very large buttered bowl; set aside.
Combine sugar, corn syrup, water and unsweetened chocolate in a large saucepan.
Bring to boil, over medium-high heat, stirring constantly.
Clip a candy thermometer to a side of the pan.
Cook over medium heat to 238\u00b0, soft ball stage without stirring, about 12 to 15 minutes.
Remove from heat; remove thermometer.
Stir in margarine, vanilla and chocolate pieces.
Pour over nuts and stir to coat.
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.
Sprinkle marshmallows on top.
Place in 350\u00b0 oven for 3 to 5 minutes until marshmallows soften.
Spoon remaining chocolate mixture over marshmallows as evenly as possible.
Use a spatula to spread over the marshmallow layer.
Cool.
Use foil to lift candy out of the pan.
Cut into 1-inch pieces.
Store in a covered container.
Makes 72 pieces.