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
Written cooking instructions as a concept can be observed back into history, certainly as far back into history as early Egypt, and possibly even further than that. However, generally, these ancient recipes were just simple hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe found, according to food historians are some stone tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. As we move into The time of the roman empire around 25BC a man called Apicius compiled a few documents detailing recipes enjoyed by his fellow Romans. In his publication, he recounts how the meals were divided into hors d`oeuvres, main meal and afters, something we still use today. Additionally, he informs us how the ancient chefs made use of a wide range of aromatic flavors, including some familiar names like basil, mint and dill. Over the next few hundred years, the wealthy families of the West competed to serve up the most extravagent meals, and as a result cooks and their recipe collections could command a high salary. Nevertheless, it wasn`t until the 19th century that formal cookery and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, trying out, and writing down recipes to help cooks of their time. When we get to the 1900s, cooking books were highly popular mostly as a result of increased literacy, people having more spare time and having more money to spend. |
We hope you enjoy this Pecan Rocca recipe.
