Texas Pecan Roca

Prep 10 mins
Cook 20 mins
Total 30 mins
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Texas Pecan Roca is a sweet toffee candy recipe, made with pecans and Hershey Kisses. If you’re an almond roca fan, you’ll love this Texas-style pecan roca too!

An assortment of pecan roca laid out over parchment paper.

When I moved to Florida, from Texas, there were many things I noticed that were different. I instantly missed Mexican food. I was horrified that people considered Taco Bell, Tijuana Flats and Chipotle to be the best “Mexican” food. I was surprised to look around and see more cars than trucks on the roads. And I was downright appalled when people told me that Pulled Pork was the best BBQ ever…I mean, where’s the brisket?!?! How can pork that has been shredded to death and covered in a sticky, thick, sweet BBQ sauce ever compare to the slow smoked brisket?? It can’t. It just can’t.

But something I never realized was missing? Pecan Trees. Sure we can buy pecans at the grocery store…but they are in the baking aisle prepackaged from who knows where. You never see them in big barrels, still in the shell, being sold by the pound. You never accidentally find them, with your bare feet, while walking around your neighbors yard. And you sure don’t see them being sold on the side of the road by some old guy in overalls.

Texas pecan roca on parchment paper.

So when I happened to walk into Winn Dixie last week and saw a big display saying “Texas Pecans”, I bought the last two bags. After eating half of the first bag, I used the rest to make Texas Pecan Roca Candy. It’s like Almond Roca…but Texan. And with pecans, because they are better. :-D

Since I have mental issues, I wanted them to be individual and better than traditional Almond Roca bark. Most homemade Almond Roca is made in a giant sheet and then broken into bark. Which is great for Almond Roca, but this was Texas Pecan Roca…and it deserved a little more attention.

Collage image. Image 1 of a sauce plan on stove cooking candy, image 2 candy in muffin tin, image 3 chocolate on top of candy, image 4 melted chocolate on candy and image 5 chopped pecans pressed into the melted chocolate.

Sorry for the crappy iPhone photos — y’all know I suck at the step by step photos!! But I wanted to prove how easy it is to make your roca into individual candies!

You cook up the toffee. Mix in the toasted pecans. Pour it into greased mini muffin tins. Top it with a Hershey Kiss. Swirl the chocolate. Top it with some extra chopped pecans. And then let it cool.

It’s really that easy.

Texas pecan roca stacked on top of each other on parchment paper
Yield: 36 pieces

Texas Pecan Roca

An assortment of pecan roca laid out over parchment paper.

Texas Pecan Roca is a sweet toffee candy recipe, made with pecans and Hershey Kisses. If you're an almond roca fan, you'll love this Texas-style pecan roca too!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 sticks (1/2 pound) butter
  • 1 cup granulated sugar
  • 1/4 cup water
  • 1 tablespoon molasses
  • 1 1/2 cup chopped toasted pecans, divided
  • 36 Hershey Kisses, unwrapped

Instructions

  1. Grease metal mini muffin baking tins with a non-stick spray. Set aside.
  2. In a non-stick medium saucepan, mix together butter, sugar, water, and molasses and bring mixture to a slow boil using a wooden or silicone spoon. Do not use a whisk, over stirring will ruin the toffee and make it seperate. Attach candy thermometer and continue cooking until the thermometer reaches 295 degrees, stirring occasionally to prevent burning/sticking. Slow and steady will win this race. I kept my stove at medium-low heat, with a steady slow boil, and it took me 20 minutes. If you try turning up the heat, to speed it up, it will burn before it reaches the correct temperature. So be patient, it’s worth the wait.
  3. As soon as you reach 295 degrees, remove pan from heat and set on a hot pad. Stir in 1 cup of the pecans. Using a metal spoon, work quickly and carefully to fill each mini muffin tin 1/2 way full.
  4. Once all tins are full, place one kiss on top of each candy. Wait a few minutes to let the heat melt the chocolate, and then using a mini spatula, or your finger, swirl melted chocolate to edges of candy. Sprinkle the remaining pecans along the tops of each and gently press into melted chocolate.
  5. Let candies cool/harden overnight, or speed up the cooling time by popping them in the fridge. Use a toothpick to help pop the candies out of the tins. Store in an airtight container for up to a week.

Notes

TNCB

Nutrition Information:

Yield:

36

Serving Size:

1

Amount Per Serving: Calories: 75Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 4mgCarbohydrates: 9gFiber: 1gSugar: 9gProtein: 1g

Categories

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Comments

40 Responses
  1. shelly (cookies and cups)

    I am always scared to bust out the candy thermometer, but ithinkican ithinkican ithinkican.
    These are so worth it.

  2. Joanne

    I feel you on the brisket. When I still I ate meat, it was totally my go-to order at a BBQ place!

    i don’t think I’ve ever seen really good texas pecans here but that’s not going to stop me from making these!

  3. DeniseInArk

    Mmmm. These are definitely going on my Christmas candy list. And since you are from Texas, I’m also glad to know that they contain pee-CAHNS, not PEE-cans LOL.

  4. Ashley M.

    Gotta try these! I just collected pecans this mornin from our yard. Never thought about other states not having the luxury of Pecan trees being EVERYWHERE. I shall take more pride in them from now on ;)
    – Ashley M., South East Texas

  5. Suzanne

    These look delicious, and EASY! We are living in the Austin area but will be moving to South Carolina in spring 2012. While I won’t miss the grinding heat, i will miss the amazing BBQ (smoked brisket and ribs).

    Now I will have to get used to Carolina BBQ which seems to have WAY TOO MUCH vinegar in it for me.

  6. Cassie @ bake your day

    YOU are amazing. I miss pecan trees too. My grandparents always had one when we were growing up. Cracking them was a pain but they are so worth the effort. These sound (and look) heavenly!

  7. Ashley @ Kitchen Meets Girl

    These look wonderful–pecans are absolutely my favorite nut, and I just LOVE how you made these in mini-muffin tins! So perfect!

  8. naomi

    Hmm. . . I might have to arm wrestle you as to whether or not Texas Pecan Roca is better than Almond Roca. Kidding. I love pecans more than almonds, so I’m quite certain these beat out Almond Roca!

  9. Whitney

    I understand the sentiments. I moved from Texas to Maryland last year. Oh my. The closest Mexican joint is 1/2 an hour away and serves pre-packaged chips with lame salsa. Fail. There is no Blue Bell. And pork is not bbq. Beef is where it is at!

    (your candies look scrumptious, btw).

  10. Averie @ Love Veggies and Yoga

    candy thermometers and I don’t usually get along very well but I may have to break my rule for this stuff!

  11. Julie @ Table for Two

    Yum!!! I love roca!! Toffee is my favorite — I love putting toffee on ice cream and in my coffee. This looks great :)

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Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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