Pecan Roca Recipes
PECAN ROCA
Make and share this Pecan Roca recipe from Food.com.
Provided by Boyz 5
Categories Candy
Time 25m
Yield 2 pounds candy
Number Of Ingredients 4
Steps:
- Slow melt butter and sugar then turn heat to "high" once melted, constantly stirring until light brown in colour.
- Add pecans; stir and cook until desired colour.
- Spread on well-greased baking sheet to cool.
- Once poured onto sheet, spread chocolate over pecan brittle and allow it to melt into brittle.
- Let cool; break into spears or pieces for serving.
Nutrition Facts : Calories 2966.5, Fat 243, SaturatedFat 121.7, Cholesterol 488.1, Sodium 1307.5, Carbohydrate 211.4, Fiber 7.8, Sugar 203.2, Protein 9.4
HERSHEY BAR PECAN ROCA
A family friend from New Orleans learned how to make this over 30 years ago and has been making it ever since. When I found out how simple the recipe was, I wrote it down immediately to add to my collection.
Provided by veggie_mama
Categories Candy
Time 40m
Yield 36 serving(s)
Number Of Ingredients 4
Steps:
- Spread the chopped pecans in a rimmed baking sheet, pulling them away from the edges, since the recipe does not make enough to cover the pan.
- In a large heavy pot, melt butter and sugar together, stirring regularly with a wooden spoon. Mixture will begin to bubble. Continue to cook, stirring regularly, until the mixture turns to an amber color.
- Carefully pour hot mixture over the pecans in a thin stream, making sure to cover all of the nuts. While the mixture is still hot, place the unwrapped chocolate bars on top. As they melt, spread the chocolate over the pecans and hot sugar.
- Place tray in the fridge to cool. Once cool, they can be broken up into chunks. These do not need to be refrigerated. This recipe freezes well.
Nutrition Facts : Calories 114.7, Fat 8, SaturatedFat 2.2, Cholesterol 1.7, Sodium 35.5, Carbohydrate 10.6, Fiber 0.7, Sugar 9.5, Protein 1
EASY HOMEMADE ALMOND ROCA
I love almond roca!! I found this copycat recipe at massrecipes.com and it tastes exactly like the real thing to me! Mmmmm.
Provided by Juju Bee
Categories Candy
Time 50m
Yield 36 candies
Number Of Ingredients 6
Steps:
- Over Medium heat, melt butter in a large pot.
- Add corn syrup, water and sugar to pot and cook until temp reaches 290 degrees OR until the mixture becomes the color of a brown paper bag (about 15-20 minutes) stirring constantly with a wooden spoon (mixture will rise and bubble quite a bit).
- Remove from heat and Stir in 1/2 of the Almonds.
- Turn mixture onto a greased cookie sheet WITH EDGES!
- While the mixture is cooling, melt the chocolate over low flame until all the chips are gone, and chocolate is smooth.
- Score the Almond butter mixture into the shape you desire (I just scored into rectangle shapes).
- Pour the hot chocolate over the almond mixture and spread evenly.
- Sprinkle with remaining almonds and allow candy to cool completely and chocolate to harden before breaking apart and serving.
- Note: I let mine refrigerate over night after breaking the into squares, and they had a better texture this way, we thought.
Nutrition Facts : Calories 208.1, Fat 14.9, SaturatedFat 8.3, Cholesterol 29.2, Sodium 111, Carbohydrate 18.2, Fiber 0.7, Sugar 16.3, Protein 1.6
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- In a 2-quart heavy saucepan, melt the butter. Add the sugar, water, salt and vanilla. Over medium to medium-high heat, bring the mixture to a boil, stirring constantly with a heat-resistant rubber spatula. Clip a candy thermometer to the side of the pan and continue stirring while cooking until the thermometer reaches 300 degrees F and the buttercrunch is light golden brown.
- Pour the toffee onto the prepared pan and spread quickly into a thin even layer with an offset spatula. Allow the mixture to cool completely to room temperature. If needed, blot the buttercrunch with a paper towel to remove any droplets of butter.
- Spread half of the melted chocolate on the top of the buttercrunch and top with half of the chopped pecans, pressing the pecans lightly into the chocolate to adhere. Allow the chocolate to set at room temperature. When set, carefully flip the buttercrunch over onto the back of another sheet pan lined with parchment paper or a silicone liner. Spread the second half of the buttercrunch with the rest of the chocolate Sprinkle the remaining pecans over the top, pressing them lightly into the chocolate.
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