Texas Pecan Roca*

almond roca, easy almond roca recipe, almond roca recipe, dessert, individual,

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.

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. It’s like Almond Roca…but Texan. And with pecans, because they are better. 😀

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.

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

Yield: 36 pieces


  • 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


Grease metal mini muffin baking tins with a non-stick spray. Set aside.

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.

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.

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.

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.


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40 Responses to “Texas Pecan Roca”

  1. 1

    Kathryn — December 19, 2011 @ 4:24 am

    Chewy and chocolatey and toffeey and wonderful! I’m liking Texan food more and more each day 😉

  2. 2

    Julie @ Table for Two — December 19, 2011 @ 7:36 am

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

  3. 3

    Jessica @ How Sweet — December 19, 2011 @ 7:43 am

    pretty sure this must be added to my mile-long list.

  4. 4

    Averie @ Love Veggies and Yoga — December 19, 2011 @ 8:04 am

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

  5. 5

    Rachel @ Not Rachael Ray — December 19, 2011 @ 8:27 am

    YUM, yum, YUM! Looks amazing.

  6. 6

    Blog is the New Black — December 19, 2011 @ 8:29 am


  7. 7

    angela king — December 19, 2011 @ 8:56 am

    these look delicious!!!!!!!!!!!!!!! :)

  8. 8

    Whitney — December 19, 2011 @ 9:02 am

    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).

  9. 9

    Bev Weidner — December 19, 2011 @ 9:29 am

    AND I need to try these. Holy crap.

  10. 10

    Katrina — December 19, 2011 @ 9:44 am

    This looks so yummy!

  11. 11

    Cookbook Queen — December 19, 2011 @ 9:59 am

    Best idea ever. Love it!!!

  12. 12

    naomi — December 19, 2011 @ 12:04 pm

    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!

  13. 13

    Ashley @ Kitchen Meets Girl — December 19, 2011 @ 2:17 pm

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

  14. 14

    Cassie @ bake your day — December 19, 2011 @ 2:30 pm

    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!

  15. 15

    Shawnda — December 19, 2011 @ 3:01 pm

    Love the pecan roca idea! And there’s no way I could survive outside Texas. No way.

  16. 16

    Suzanne — December 19, 2011 @ 5:08 pm

    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.

  17. 17

    Ashley M. — December 19, 2011 @ 5:19 pm

    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

  18. 18

    DeniseInArk — December 19, 2011 @ 6:10 pm

    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.

  19. 19

    Joanne — December 19, 2011 @ 8:51 pm

    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!

  20. 20

    shelly (cookies and cups) — December 20, 2011 @ 7:30 am

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

  21. 21

    ErinsFoodFiles — December 20, 2011 @ 2:31 pm

    How festive! Perfect for the holidays. 😀

  22. 22

    Liz — December 20, 2011 @ 2:51 pm

    My mom would be in heaven with this recipe!

  23. 23

    Paula — December 20, 2011 @ 3:20 pm

    Pecans beat almonds every time in my book, this Roca of yours beats all! Delicious.

  24. 24

    Catering Supplies — December 20, 2011 @ 4:51 pm

    Oh great this looks like exactly what I have been searching for Christmas. Thank you and great blog.

  25. 25

    Lauren — December 20, 2011 @ 5:04 pm

    In love with these cute little roca cups!! Have a great holiday, Jess! :)

  26. 26

    Kayla @ Sheriff of the Kitchen — December 20, 2011 @ 5:04 pm

    I love the individualized sizes, I call it portion control. Plus I don’t feel so bad when I eat 1 or 4. I have never had this dessert but its got all the good things in life, guess I’ll have to check it out.

  27. 27

    Krissy @ Krissy's Creations — December 20, 2011 @ 6:12 pm

    What a great idea to harden the roca in a mini cupcake pan! Looks delicious!

  28. 28

    The Teacher Cooks — December 20, 2011 @ 8:04 pm

    I grew up selling pecans after Thanksgiving for my Christmas gifts! I am making this recipe. I am no candy maker, but when you include a themometer I can do it. Have a wonderful Christmas!

  29. 29

    Rachael — December 21, 2011 @ 1:01 pm

    Made these last night and as I have a well substantiated fear of candy making I was very excited that these turned out! Its a rare thing to find an easy and super delicious recipe that actually looks like the pictures when I’m finished with it. Thanks!

    • Jessica replied: — December 27th, 2011 @ 5:12 pm

      I am so glad you made these and they turned out perfect! I made them twice, but it’s always good to know others had the same results! 😀

  30. 30

    tina @ mylifeasamrs — December 22, 2011 @ 1:43 pm

    these look PERFECT!

  31. 31

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  32. 32

    Andi Houston — December 27, 2011 @ 7:30 pm

    Where are you in Florida? I’m in Gainesville and pecans are grown all over this area. I’ve been buying a pound a week at the farmer’s market for a couple of months now and doing some crazy pecan baking and cooking.

    It’s kind of ironic that bbq is usually pork around here because Florida is one of the states with the most beef cattle. Cows are freaking everywhere, and Florida cowboys settled the entire center of the state to expand grazing areas.

    Welcome to Florida!

  33. 33

    Megan {Country Cleaver} — November 27, 2012 @ 10:10 pm

    I just made my first butter toffee last night – and about fell my ass over. Now to add pecans and a Hershey kiss to it!!

  34. 34

    NuclearNana — August 26, 2013 @ 12:13 am

    I too am a Texan living out of state. Out here in Calif. there are lots of kinds of nuts. They grow pistachios, walnuts and almonds. Pecans, not so much. It is often difficult to find decent tasting pecans at the store. I make this toffee with any kind of nut but prefer pecans, of course. I make it often enough I no longer use a candy thermometer. I can tell by looking if it is ready but I never once thought to put it into muffin tins. I definitely will try this. I usually sprinkle nuts in the bottom of the pan instead of stirring them in the toffee mixture but may try it this way. Thanks for the inspiration. I also prefer it with dark chocolate instead of milk but that is just me.

  35. 35

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  36. 36

    anais — June 19, 2014 @ 5:36 am

    I tried making it twice, I burned it. I used low heat, before it reaches 300 degrees it turned into dark chocolate color and the taste was bitter. I am using a clip thermometer, could it be that my thermometer id not accurate?

    • Jessica replied: — July 1st, 2014 @ 1:39 pm

      Hmm. I wonder if something is off with your thermometer? The 300°F cook temp is standard with all roca candy, so I can’t imagine why it would be burning. I think I would definitely be trying a new thermometer!

  37. 37

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    Terrie Tweddell — December 6, 2014 @ 8:14 pm

    Does the temperature for this candy need to be adjusted for Mountains instead of sea level?

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