I found this recipe in a book called A Passion for Chocolate that I bought in a garage sale for less than a dollar about 12 years ago.  I've been making the Rocha for years and it is a tried and true holiday favorite with all of my family and friends.

Ingredients:

• 2 cups butter
• 2 cups sugar
• 2 tablespoons light-color corn syrup
• 1/3 cup water
• 1 11 ½ oz package of chocolate chips  (I like Ghirardelli)
• 1 cup finely chopped, toasted hazelnuts

Directions:

• Line a 15 x 10 x 1 inch baking pan with foil that extends about 2" above the edges on all sides.
• In a 3-quart saucepan, melt butter.
• Stir in sugar, corn syrup and water and cook over a medium heat until boiling, stirring sugar until it dissolves. Avoid splashing the sides of the pan.
• Carefully clip a candy thermometer to the pan and cook over medium heat , stirring frequently, until thermometer reaches 290 degrees (soft-crack stage).  This takes about 15-20 minutes. The mixture should boil at a moderate, steady rate over the entire surface.
• At 290 degrees, remove the Candy thermometer and turn off heat.
• Pour mixture into the bottom of the prepared pan and spread evenly. Keep tray on a flat surface and allow it to cool for about 5 minutes.
• Spread chocolate chips over candy.  The chocolate will melt, spread it evenly on top of the candy layer.  Sprinkle with toasted nuts and store in the freezer – completely flat – until set.
• Use foil to lift candy out of the pan, break into pieces.  Store tightly covered.