CHOCOLATE-PECAN BUTTER CRUNCH
We coated our butter crunch with a layer of melted chocolate. You can leave the candy covered and simply cut it into squares or break it into pieces when cool.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 to 3 dozen pieces
Number Of Ingredients 6
Steps:
- 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.
PECAN BUTTER CRUNCH
Steps:
- Cook sugar, syrup and water until mixture thickens and bubbles (about 230 degrees). Add butter and pecans. Stir continuously and continue cooking until nuts begin to brown or start popping (290 degrees). Remove from heat. Add vanilla and soda and stir thoroughly. Pour quickly in several pieces on large buttered surface. Do not spread with knife or spoon. Allow to cool slightly. Stretch and pull with hands until very thin. (The thinner it is stretched, the more brittle it will be.) When cooled and hardened, break into small pieces. Store in airtight container.
BUTTER PECAN CRUNCH
My mother first tasted this frozen treat decades ago. It's easy but elegant. -Julie Sterchi, Jackson, Missouri
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12-16 servings.
Number Of Ingredients 7
Steps:
- Combine cracker crumbs and butter; press into a 13-in. x 9-in. dish. Chill., In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Fold in ice cream and whipped topping. Spoon over crust. Sprinkle with candy. , Freeze for at least 2 hours. Remove from the freezer 20 minutes before serving.
Nutrition Facts : Calories 273 calories, Fat 17g fat (10g saturated fat), Cholesterol 32mg cholesterol, Sodium 282mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 0 fiber), Protein 3g protein.
OLD-TIME BUTTER CRUNCH CANDY
Both my children and my grandchildren say the season wouldn't be the same without the big tray of candies and cookies I prepare. This one's the most popular part of that collection. We love the nutty pieces draped in chocolate. -Mildred Duffy, Bella Vista, Arkansas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2 pounds.
Number Of Ingredients 6
Steps:
- Line a 13x9-in. pan with foil; set aside. Using part of the butter, grease the sides of a large heavy saucepan. Add remaining butter to saucepan; melt over low heat. Add sugar, corn syrup and water. Cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage). , Remove from the heat and stir in almonds. Quickly pour into the prepared pan, spreading to cover bottom of pan. Cool completely. Carefully invert pan to remove candy in 1 piece; remove foil. , Melt half of the chocolate in a double boiler or microwave-safe bowl; spread over top of candy. Let cool. Turn candy over and repeat with remaining chocolate; cool. Break into 2-in. pieces. Store in an airtight container.
Nutrition Facts : Calories 375 calories, Fat 26g fat (12g saturated fat), Cholesterol 35mg cholesterol, Sodium 137mg sodium, Carbohydrate 34g carbohydrate (29g sugars, Fiber 3g fiber), Protein 5g protein.
PECAN CRUNCH COOKIES
I found this recipe in one of my hometown newspapers when I went home for Christmas. It won 1st place in a cookie contest held by the paper. I haven't made these yet, so the yield is just an approximation. Once I've made the cookies, I'll update the recipe.
Provided by bernrome
Categories Dessert
Time 33m
Yield 60 cookies
Number Of Ingredients 13
Steps:
- In large mixer bowl blend sugar, powdered sugar, butter and oil until mixed well. Add almond extract and eggs and mix well.
- Lightly spoon flour into measuring cup and level off. Gradually blend in flour, baking soda, salt and cream of tartar at low speed. By hand, stir in pecans and brickle chips.
- Roll large tablespoonful of dough into balls. Roll balls in sugar and place on ungreased cookie sheet. Flatten in criss-cross pattern with fork.
- Bake at 350°F for 8 minutes. Do not overbake. Cool 1 minute before removing from cookie sheet.
Nutrition Facts : Calories 157, Fat 10.4, SaturatedFat 2.9, Cholesterol 15.7, Sodium 91, Carbohydrate 14.8, Fiber 0.7, Sugar 7.2, Protein 1.7
CHOCOLATE-CARAMEL-PECAN CRUNCH
Boost your popularity when you bring along this irresistible snack of crunchy pecans and cereal coated with quick caramel and chocolate.
Provided by Betty Crocker Kitchens
Categories Snack
Time 50m
Yield 22
Number Of Ingredients 5
Steps:
- Heat oven to 300°F. In medium bowl, mix melted butter and brown sugar. In ungreased 15x10x1-inch pan, place corn puffs snacks and pecans. Pour butter mixture over snacks mixture, stirring to coat evenly.
- Bake 20 to 25 minutes, stirring twice, until golden brown.
- Remove 6 cups snacks mixture; place on waxed paper. Sprinkle chocolate chips over remaining hot mixture in pan; toss until chocolate is melted and pieces are completely coated. Cool each mixture completely, about 10 minutes.
- When mixtures are completely cooled, toss together in large bowl or container.
Nutrition Facts : Calories 250, Carbohydrate 17 g, Cholesterol 25 mg, Fat 4, Fiber 1 g, Protein 1 g, SaturatedFat 7 g, ServingSize 1/2 Cup, Sodium 130 mg, Sugar 13 g
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