Charlie Schaffer of Schaffer’s Genuine Foods uses Santa Barbara Pistachios (available at Southern California farmers markets) for his roca. Roca is a hard candy, like a Heath Bar. Hear Charlie on this week’s Market Report.
California Pistachio Roca
2 ½ cups organic sugar
2/3 cup water
2 ½ T. organic light corn syrup
1 ¼ lbs. unsalted butter
1 ¼ lbs. California pistachios, shelled
1 ¼ lbs dark chocolate, chopped
¼ tsp kosher salt
¼ tsp organic vanilla bean paste or extract
1. Melt butter, sugar, corn syrup, water in heavy duty pan (a copper or heavy duty stainless steel pan will work the best)
2. When mixture is melted add pistachios, vanilla, salt.
3. Cook stirring constantly until temperature reaches 280 degrees on a candy thermometer (hard crack stage)
4. Pour hot mixture onto a silpat on a sheet pan or on to a generously buttered sheet pan
5. While mixture is cooling add chopped chocolate on top and it will melt and form a coating (you can also use some white chocolate for a color contrast)
6. Cool completely or in the refrigerator
7. When chocolate is hard turn out on to a clean dry surface and break roca apart on the bottom toffee side with a meat tenderizer or small hammer.
8. Store in airtight container for up to 2 weeks in a cool dry place.