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Chocolate-Pecan Butter Crunch
Recipe Summary
Yield: Makes 2 to 3 dozen pieces
Ingredients
Ingredient Checklist
1/2 pound (2 sticks) unsalted butter, room temperature, plus more for pan
1/3 cup water
1 cup sugar
2 cups chopped pecans, plus more halves (optional) for top
8 ounces semisweet chocolate (optional)
2 tablespoons light corn syrup (optional)
Gallery
Chocolate-Pecan Butter Crunch
Recipe Summary
Yield: Makes 2 to 3 dozen pieces
Gallery
Chocolate-Pecan Butter Crunch
Chocolate-Pecan Butter Crunch
Chocolate-Pecan Butter Crunch
Recipe Summary
Yield: Makes 2 to 3 dozen pieces
Recipe Summary
Yield: Makes 2 to 3 dozen pieces
Yield: Makes 2 to 3 dozen pieces
Makes 2 to 3 dozen pieces
Ingredients
Ingredients
- 1/2 pound (2 sticks) unsalted butter, room temperature, plus more for pan
- 1/3 cup water
- 1 cup sugar
- 2 cups chopped pecans, plus more halves (optional) for top
- 8 ounces semisweet chocolate (optional)
- 2 tablespoons light corn syrup (optional)
Directions
Butter a 9-inch square baking pan, and line the bottom with a piece of parchment paper that extends up and over two sides. Butter the parchment, and set the pan aside.
Place the butter and water in a large saucepan. Cook over medium-high heat until the butter is melted. Add the sugar, and stir constantly until dissolved and the mixture comes to a boil. Using a pastry brush dipped in water, brush away any sugar crystals on the side of the pan to prevent recrystallization. Cook until the mixture is dark amber in color. Remove from heat, and stir in the pecans. Pour into the prepared baking pan, and let stand at room temperature to cool completely.
Place the chocolate and corn syrup, if using, in a small heat-proof bowl set over a pan of barely simmering water. Stir occasionally until combined and completely melted. Let cool slightly, and spread over the top of the cooled toffee. Arrange the pecan halves on top, and let sit at room temperature until the chocolate has cooled completely and set, at least 2 hours or overnight. Carefully unmold by lifting out the parchment paper. Break or cut into pieces, and store in an airtight container at room temperature for up to 1 month.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Chocolate-Pecan Butter Crunch
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Reviews:
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All Reviews for Chocolate-Pecan Butter Crunch
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
