Pecan Roca Recipes

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.

EASY HOMEMADE ALMOND ROCA

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.