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Home > Recipes > Cocoa Nut Break-Up

Cocoa Nut Break-Up Recipe

Cocoa Nut Break-Up
  • Expert

Find Similar Recipes:

Candies x Expert x HERSHEY’S Cocoa x Christmas x Easter x Snacks x
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Prep Time:
2 Minutes
Skill Level:
Advanced

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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 3/4 cup (1-1/2 sticks) butter
  • 1 cup sugar
  • 1/4 cup HERSHEY'S Cocoa
  • 2 tablespoons corn syrup
  • 2 tablespoons water
  • 3/4 cup coarsely chopped pecans or toasted slivered almonds

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.

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