Katie J’s Pecan Rocha

From my wife’s colleague, Katie J… Very good Rocha.

  • 2 cups butter
  • 2 cups sugar
  • 2 Tbsp light corn syrup
  • 1 11.5 oz pkg milk chocolate chips
  • 1 cup finely chopped pecans
  1. Line 13″ X 16″ cookie sheet with aluminum foil.
  2. Melt butter in 3 quart pan.
  3. Add sugar and light corn syrup.
  4. Cook over medium heat, stirring constantly, about 15 minutes.  It should look like hot boiling lava and will eventually turn golden brown.  If you use a candy thermometer, it should register 290 degrees (soft-crack stage).  The common mistake is not to cook this long enough.  I cook it until I am sure that it is just about to burn!
  5. Pour onto cookie sheet.  Tip sheet to spread evenly.  Let it sit for 5 minutes.
  6. Sprinkle chocolate chips on top.  Let sit 2 minutes.
  7. Using the back of a spoon, spread out chocolate onto toffee.
  8. Top with chopped pecans, press into chocolate.
  9. Cool several hours.
  10. Break into pieces.  Eat all the small bits.  No one will know.

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