Recipe - Pecan Rocca

1 cup Pecans, chopped (we use
chopped almonds on some
batches)
Three fourths cup Brown sugar (packed)
One half cup Butter or margarine (butter
makes it richer)
One half pack (6 ounce size) semisweet
chocolate chips. (One half 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 One half 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 One half 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.

Posted to MMRecipes Digest V3 #272

Date: Fri, 4 Oct 1996 22:33:53 0400

From: BobbieB1@aol.com