Jordan Michelle Falco
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.
How to Make Pecan Buttercrunch
- Combine the butter, sugar, water, and 1st salt in a saucepan. Bring to a boil, stirring constantly.
- Cook over moderate heat to 298F while stirring constantly.
- Add the vanilla extract off the heat. Stir in well.
- Pour the mixture onto a silicone baking mat. Spread quickly to the edges before the toffee sets.
- Allow to cool completely. Blot the toffee with a towel to remove any excess oil from the surface.
- Coat one side of the toffee with half of the chocolate and immediatly sprinkle the toastes salted nuts onto the chocolate.
- When the chocolate sets, turn the toffee over, and repeat with the other side.
- Break into desired size pieces. Store protected from heat and humidity.