Real Recipes From Real Home Cooks ®

pecan buttercrunch

(1 rating)
Recipe by
Jordan Michelle Falco
Orlando, FL

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 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

  • 1
    Combine the butter, sugar, water, and 1st salt in a saucepan. Bring to a boil, stirring constantly.
  • 2
    Cook over moderate heat to 298F while stirring constantly.
  • 3
    Add the vanilla extract off the heat. Stir in well.
  • 4
    Pour the mixture onto a silicone baking mat. Spread quickly to the edges before the toffee sets.
  • 5
    Allow to cool completely. Blot the toffee with a towel to remove any excess oil from the surface.
  • 6
    Coat one side of the toffee with half of the chocolate and immediatly sprinkle the toastes salted nuts onto the chocolate.
  • 7
    When the chocolate sets, turn the toffee over, and repeat with the other side.
  • 8
    Break into desired size pieces. Store protected from heat and humidity.

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