pecan buttercrunch
(1 rating)
Chocolates - Week 7 June 22nd These recipes are copied straight from my notes in my individual production pastry class. I’m putting them here on just a pinch for my own posterity. While I havn't tried, I will venture to guess that you can simply use dipping chocolate on the outside of this stuff, instead of tempering chocolate yourself. I like tempering, but I know it can be a hassle for the everyday home chef. This stuff is *bleep*ing delicious.
►
(1 rating)
Ingredients For pecan buttercrunch
-
16 ozbutter, melted
-
16 ozsugar
-
3 ozwater
-
1 tspsalt
-
1/2 ozvanilla extract
-
24 ozdark chocolate, tempered, for coating
-
16 ozpecans, toasted, chopped, salted
-
2 tspsalt
How To Make pecan buttercrunch
-
1Combine the butter, sugar, water, and 1st salt in a saucepan. Bring to a boil, stirring constantly.
-
2Cook over moderate heat to 298F while stirring constantly.
-
3Add the vanilla extract off the heat. Stir in well.
-
4Pour the mixture onto a silicone baking mat. Spread quickly to the edges before the toffee sets.
-
5Allow to cool completely. Blot the toffee with a towel to remove any excess oil from the surface.
-
6Coat one side of the toffee with half of the chocolate and immediatly sprinkle the toastes salted nuts onto the chocolate.
-
7When the chocolate sets, turn the toffee over, and repeat with the other side.
-
8Break into desired size pieces. Store protected from heat and humidity.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT