Rocky Road

1. 1

   Place nuts in a single layer in a large, shallow baking pan. Heat in a 350u00b0 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 238u00b0, 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 350u00b0 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.

No additional tips available.