Pecan Rocca

These homemade Pecan Rocca candies offer a luxurious alternative to store-bought versions, featuring a crisp, buttery toffee layer sandwiched between crunchy pecans and smooth semi-sweet chocolate. The recipe is simple enough for beginners yet elegant enough for holiday gift-giving. The key is boiling the sugar and butter mixture to the perfect consistency to ensure a firm, snap-worthy toffee base. Once set, the candies are cut into bite-sized squares, making them ideal for parties, desserts, or as a sweet treat to share with friends and family. With just a few pantry staples, you can create a batch that rivals professional confectionery.

Cooking Method: Baking, Boiling, Microwave

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 6

Calories: 414.6

Dietary: Gluten-free, Vegetarian

Description

These homemade Pecan Rocca candies offer a luxurious alternative to store-bought versions, featuring a crisp, buttery toffee layer sandwiched between crunchy pecans and smooth semi-sweet chocolate. The recipe is simple enough for beginners yet elegant enough for holiday gift-giving. The key is boiling the sugar and butter mixture to the perfect consistency to ensure a firm, snap-worthy toffee base. Once set, the candies are cut into bite-sized squares, making them ideal for parties, desserts, or as a sweet treat to share with friends and family. With just a few pantry staples, you can create a batch that rivals professional confectionery.

Ingredients

1 cup Pecans, chopped (we use

Directions

1
Butter a 9x9x2 inch square pan and spread the chopped pecans evenly across the bottom.
2
In a heavy saucepan, combine brown sugar and butter.
3
Heat over medium heat, stirring constantly, until the mixture comes to a boil.
4
Continue boiling and stirring constantly for 7 minutes, watching closely during the last minute or two to prevent burning.
5
Immediately pour the hot toffee mixture over the pecans in the pan and spread evenly.
6
Sprinkle semi-sweet chocolate chips evenly over the hot toffee.
7
Place a baking sheet over the pan to trap heat, allowing the chocolate to melt.
8
Spread the melted chocolate evenly over the candy.
9
While still hot, cut the candy into 1 1/2 inch squares.
10
Chill in the refrigerator until firm.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 414.6kcal

% Daily Value *
Total Fat 43.2g67%
Saturated Fat 5.4g27%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 8.3g3%
Dietary Fiber 5.8g24%
Sugars 2.4g
Protein 5.5g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a variation suitable for gift-giving, use a smaller 7x7x2 inch pan. Melt an additional 1/2 cup of chocolate in the microwave and spread it over a buttered pan covered with nuts, then sprinkle more nuts on top while the chocolate is warm.

Once set, remove candies from the pan and wrap individually in dessert foil for easy gifting. Foil can be found at bakery supply or craft shops.

This recipe is adapted from the Betty Crocker cookbook. Almonds can be used in place of pecans for an Almond Rocca variation.

Keywords: candy, chocolate, christmas, dessert, gifts, homemade, pecans, rocca, snack, sweet, toffee, treats, vacation, vanilla, vegetarian

Read it online: https://www.chefs-mate.com/recipe/pecan-rocca/