Ingredients
1 cup pecans, chopped (we use chopped alm, onds on some b
3/4 cup brown sugar (packed)
1/2 cup butter or margarine (butter makes i, t richer)
1/2 package (6 oz size) semisweet chocolate chi, ps. (1/2 cup
Directions
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.
Servings: 6 servings
Pecan Rocca Recipe brought to you by Recipe Ideas
Categories: Candy; Nut; Pecan
The History of Recipes
It is quite possible to follow the history of written cooking instructions back into history, certainly as far as early Egypt, and quite possibly further than that. Interesting though that maybe, these, ancient recipes were just primitive pictorial recipes for meal preparation.
Progressing into The time of the roman empire 25BC a man called Apicius created a number of documents detailing recipes cooked by wealthy roman citizens. In his scrolls, he describes how the roman meals were split into hors d`oeuvres, main meal and dessert, something we still use today. Aspicius tells us how the Romans made use of a wide range of aromatic flavours, including some that we all recognise like basil, mint and dill. For the centuries that followed, the rich families of Wesstern Europe competed to offer the most exotic banquets, and consequentially cooks and their recipes were greatly in demand. Even so, it wasn`t until the 19th century that haute cuisine and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, trying out, and recording recipes that were common in the better off homes of the day. By the time we get to the 20th century, cooking publications are in great demand, mostly due to better eduction, people having more free time and having more money. |
We hope you enjoy this Pecan Rocca recipe.
