Chocolate, Caramel and Nuts Candy
Print recipeIngredients
- 2 bags (12 oz. ea.) semi-sweet chocolate chips
- 2 cans (about 9 oz. ea) mixed nuts
- 1/2 cup margerine
- 1/2 cup butter
- 2 1/2 cups light brown sugar
- 1 cup Karo corn syrup
- 1 can (10 oz.) Eagle Brand sweetened condensed milk
Directions
| 1. | Line a jelly roll pan (15" x 10") with foil and butter foiled pan. |
| 2. | Pick out Brazil nuts and walnuts from canned nuts, finely chop or grind and set aside. |
| 3. | Melt 1 - 12 oz. package of semi-sweet chocolate chips according to the microwave directions. Spread melted chocolate in lined pan. |
| 4. | Cover the chocolate layer with the two cans of nuts (excluding Brazil nuts and walnuts) evenly. |
| 5. | In a large pan, over medium-high heat, combine the margerine, butter, brown sugar, corn syrup and condensed milk. Bring to a boil and boil until temperature reaches 245* on a candy thermometer. (Caramel is extremely hot.) Emmerse bottom of pan in cold water for one minute. Let cool for 5 minutes and pour over nuts and chocolate. Wait 1/2 hour for caramel to harden. |
| 6. | Melt second package of chocolate chips according to microwave directions. Spread over caramel. Take ground up Brazil nuts and walnuts and sprinkle on top of chocolate. Refridgerate overnight. |
| 7. | Remove candy from pan and peel away foil. Cut into small squares. |
