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)


  1. 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.
  2. Pour onto a greased cookie sheet and let cool.
  3. Crack into pieces and store in an airtight container between sheets of waxed paper.

Yield: 1 pound