Pecan rocca
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Pecan rocca
Last updated 6/12/2012 12:50:08 AM. Recipe ID 11621. Report a problem with this recipe.
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      Title: Pecan rocca
 Categories: Candies
      Yield: 6 Servings
      1 c  Pecans, chopped (we use
           -chopped almonds on some
    3/4 c  Brown sugar (packed)
    1/2 c  Butter or margarine (butter
           -makes it richer)
    1/2 pk (6 oz size) semisweet
           -chocolate chips. (1/2 cup)
  Almond Rocca: This is not for Almond Roca, yet it is close enough and
  it is real easy. In fact my 14 year old daughter has been making it
  by herself at Christmas for the past 4 years. Hope this will meet
  your needs. It comes from the Betty Crocker cookbook, so you may have
  it on hand already.
  Toffee: Butter square pan, 9x9x2 inches. Spread chopped nuts in pan.
  Heat sugar and butter to boiling, stirring constantly. Boil over
  medium heat, stirring constantly, 7 minutes (watch it real close the
  last minute or two).  Immediately spread mixture evenly over nuts in
  pan. Sprinkle chocolate pieces over hot mixture; place a baking sheet
  over pan so contained heat will melt chocolate. Spread melted
  chocolate over canndy. While hot, cut into 1 1/2 inch squares. chill
  until firm.
  Now for the changes we use.
  When we are going to be giving this as a gift, we melt another 1/2
  cup of chocolate in the microwave.  Use an 7x7x2 pan (or smaller than
  the 9x9x2). Spread the melted chocolate on top of the buttered pan
  that is covered with the nuts.  After the chocolate is spread on top,
  sprinkle more nuts on top, while chocolate is still warm. Then cut
  into small sizes. After the candy is set, remove from the pan and
  wrap individually with desert foil. I get mine at the bakery supply,
  or a craft shop.

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Recipe ID 11621 (Apr 03, 2005)

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