Cocoa Nut Break-Up

Cocoa Nut Break-Up

  • PRINT

SKILL LEVEL : expertPREP TIME : 2  Minutes

Ingredients

  Amount Per Serving % DV *
Calories100
Calories from Fat70
Total Fat8 g12% DV
Saturated Fat4 g20% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium50 mg2% DV
Total Carbohydrates8 g3% DV
Dietary Fiber0.0 g0% DV
Sugars8 g
Protein1 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron2% DV
  Amount Per Serving % DV *
Calories100
Calories from Fat70
Total Fat8 g12% DV
Saturated Fat4 g20% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium50 mg2% DV
Total Carbohydrates8 g3% DV
Dietary Fiber0.0 g0% DV
Sugars8 g
Protein1 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron2% DV
  • 3/4 cup butter (1-1/2 sticks)
  • 1 cup sugar
  • 1/4 cup HERSHEY'S Cocoa
  • 2 tablespoons corn syrup
  • 2 tablespoons water
  • 3/4 cup pecans or toasted slivered almonds coarsely chopped

Directions

  • 1. Melt butter in medium saucepan. Stir in sugar, cocoa, corn syrup and water.
  • 2. Cook over medium heat, stirring constantly until mixture reaches
  • 260°F on candy thermometer or until syrup, when dropped into very cold water, separates into threads which are hard but not brittle. (Bulb of candy thermometer should not rest on bottom of saucepan.) Remove from heat; stir in nuts.
  • 3. Immediately spread mixture about 1/4 inch thick onto ungreased cookie sheet. Cool on wire rack. Refrigerate until cold. Remove from sheet; break into pieces. Store in tightly covered container in refrigerator. About 1-1/2 pounds.
Ingredients sitting on a table

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