pecan buttercrunch
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.
prep time
cook time
method
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yield
Ingredients
- 16 ounces butter, melted
- 16 ounces sugar
- 3 ounces water
- 1 teaspoon salt
- 1/2 ounce vanilla extract
- 24 ounces dark chocolate, tempered, for coating
- 16 ounces pecans, toasted, chopped, salted
- 2 teaspoons salt
How To Make pecan buttercrunch
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Step 1Combine the butter, sugar, water, and 1st salt in a saucepan. Bring to a boil, stirring constantly.
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Step 2Cook over moderate heat to 298F while stirring constantly.
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Step 3Add the vanilla extract off the heat. Stir in well.
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Step 4Pour the mixture onto a silicone baking mat. Spread quickly to the edges before the toffee sets.
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Step 5Allow to cool completely. Blot the toffee with a towel to remove any excess oil from the surface.
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Step 6Coat one side of the toffee with half of the chocolate and immediatly sprinkle the toastes salted nuts onto the chocolate.
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Step 7When the chocolate sets, turn the toffee over, and repeat with the other side.
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Step 8Break into desired size pieces. Store protected from heat and humidity.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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