Hershey Bar 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.

ALMOND ROCA RECIPE - (4/5)

Steps:

• Butter a 7 by 11 inch pan. Sprinkle 1 cup of toasted almonds on bottom of the pan. Set aside. In heavy saucepan at medium-high heat melt butter and add brown sugar. Stir until gently boiling. Reduce heat to medium or medium-low and boil until a candy thermometer reads 300°F or the hard crack stage, about 12 minutes, stirring constantly. Remove from heat and stir to thoroughly blend butter and sugar. Pour hot mixture into pan over almonds. Place chocolate bars on top of warm toffee. When melted, spread chocolate carefully. Sprinkle with remaining toasted almonds and gently press them into the chocolate. Cool completely. Break into chunks with a sharp knife. Store in a covered container. Toffee doesn't like humidity, so make it on a dry day!