Buttery Toffee Pecan Roca |

Name: Buttery Toffee Pecan Roca
Prep time: 2 h 10 min
Cook time: 20 min
Total time: 2 h 30 min
Ingredients: 2 cups (454 g) butter; 2 cups (400 g) granulated sugar; 1 1/2 cups crushed pecans; 1/2 tsp salt; 1 tsp vanilla extract, optional; 1½ to 2 cups semi-sweet chocolate chips or chopped semi-sweet chocolate, optional

Description

This buttery pecan candy is lightly crisp on the outside, with just enough softness to keep you coming back for another piece. It’s simple to make

Ingredients

Units Scale

2 cups (454 g) butter
2 cups (400 g) granulated sugar
1 1/2 cups crushed pecans
1/2 tsp salt
1 tsp vanilla extract, optional
1 1/2 to 2 cups semi-sweet chocolate chips or chopped semi-sweet chocolate, optional

Cook Mode Prevent your screen from going dark

Instructions

Lightly grease a rimmed baking sheet really well.
You can also line it with parchment, then lightly grease the parchment.
Have your pecans and chocolate ready because once the candy reaches temperature, things move pretty quickly.
Add 2 cups (454 g) butter, 2 cups (400 g) granulated sugar, and 1/2 tsp salt to a heavy-bottomed saucepan over medium-low heat. Stir until the butter is completely melted and the sugar starts to dissolve.
Increase the heat to medium-high and keep stirring steadily.
Don’t walk away here. Cook until the mixture reaches about 290⁰F (143⁰C) for a slightly softer crunch, or up to 295⁰F (146⁰C) if you prefer a firmer bite.
The mixture should be a beautiful golden brown. If it’s getting very dark before it reaches temperature, turn the heat down a little. You’re looking for that deep buttery toffee colour, not burnt sugar.
Stir in 1½ cups chopped pecans and continue cooking for about 1 to 2 minutes, stirring constantly. The pecans will toast in the hot candy and deepen the flavour.
Remove the saucepan from the heat and carefully stir in 1 tsp vanilla extract. It may bubble up a bit, so add it slowly.
Immediately pour the hot pecan mixture onto the prepared baking sheet. Spread it into an even layer.
If you’re using 1½ to 2 cups semi-sweet chocolate chips or chopped semi-sweet chocolate, sprinkle it over the hot candy. Let it sit for 2 to 3 minutes, then spread the melted chocolate over the top.
Leave the roca at room temperature until firm. This usually takes about 1 to 2 hours. Don’t refrigerate it while it’s still very hot, as that can encourage condensation and affect the texture.
Once completely cool, break or cut the candy into neat squares or small pieces. If you want clean edges, use a sharp knife and press down rather than trying to saw through it

Notes

Prepared, tried, and tested by Rashida