Sorghum Nut Roca
- 1 cup sugar
- 1/4 cup water
- 1 TBSP sorghum
- 1/2 pound butter
- 1/2 pound toasted nuts (almonds, pecans or walnuts)
- Combine all ingredients in a medium saucepan and bring to a boil. Reduce heat to medium low and stir until mixture reaches 290 degrees on a candy thermometer.
- Pour onto a greased cookie sheet and let cool.
- Crack into pieces and store in an airtight container between sheets of waxed paper.
Yield: 1 pound