Pecan Buttercrunch

Jordan Michelle Falco


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 vote


16 oz
butter, melted
16 oz
3 oz
1 tsp
1/2 oz
vanilla extract
24 oz
dark chocolate, tempered, for coating
16 oz
pecans, toasted, chopped, salted
2 tsp

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.

Printable Recipe Card

About Pecan Buttercrunch

Course/Dish: Candies, Chocolate