Pecan Roca Recipes

PECAN ROCA

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.

HERSHEY BAR PECAN ROCA

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.

THE BEST PECAN PIE

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a Dutch oven or large saucepan, melt butter over medium heat. Add pecans; cook, stirring constantly, until very fragrant and pecans start to brown, 4-5 minutes. Remove pecans with a slotted spoon, reserving butter in pan. Stir in brown sugar, maple syrup, and salt; bring to a boil. Reduce heat; simmer 2 minutes. Remove from the heat. In a bowl, whisk a small amount of the hot mixture into eggs; return all to the pan, whisking constantly. Stir whiskey, optional, and vanilla into brown sugar mixture; stir in pecans. Pour into crust. , Bake until a knife inserted in the center comes out clean, 55-60 minutes. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack. If desired, top with whipped cream and cinnamon. Refrigerate leftovers.