Pecan Roca
Ingredients:
- butter - 1 cup
- sugar - 1 cup
- water - 1/4 cup
- molasses - 1 T
- chopped toasted pecans, divided - 1 1/2 cups
- Hershey Kisses - 36
Instructions:
Coat the wells (will need 36) of mini muffin tins with a non stick spray; set aside.
In a non-stick saucepan, mix together butter, sugar, water and molasses bring mixture to a SLOW boil over medium low heat. Stir with a wooden or silicone spoon. (DO NOT use a whisk, over stirring will ruin the toffee and make it seperate.) Cook until candy thermometer reaches 295 degrees, stirring occasionally to prevent burning about 20 minutes. Remove pan from heat, stir in 1 cup pecans. With a metal spoon, quickly fill each muffin well half full.
Immediately place a kiss on top of each candy, the heat will melt the chocolate, swirl melted chocolate to edges of candy. Sprinkle remaining pecans over the tops, gently pressing into melted chocolate.
Let candy harden overnight. Remove from pans. If needed use a toothpick to help remove candy from pan. Will keep for a week in a airtight container.
