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


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.

About this Recipe

Course/Dish: Candies, Chocolate