Butter Pecan Crunch Recipes
PECAN BUTTER CRUNCH
Provided by Food Network
Categories dessert
Time 1h
Yield approximately 1 pound
Number Of Ingredients 7
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
Make and share this Butter Pecan Crunch recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 12m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Mix crumbs and butter; press into bottom of 9x13 pan.
- Chill.
- Beat pudding mixes and milk until well blended.
- Fold in ice-cream and Cool Whip.
- Spoon over crust.
- Sprinkle with crushed Heath bars.
- Freeze.
- Thaw about 20 minutes before cutting.
Nutrition Facts : Calories 278.7, Fat 15, SaturatedFat 9.8, Cholesterol 22.7, Sodium 361, Carbohydrate 34.2, Fiber 0.5, Sugar 25.8, Protein 2.8
SUPER EASY AMISH PRALINE PECAN CRUNCH
This recipe is from Sue Miller, from the Amish-Country Cookbook, Vol. III. It was super easy, and my family loved the original vanilla flavor. Then I tried more flavors like butter rum; toffee; and maple. These were perfect for the Christmas holidays!! I gave them as gifts and everyone said they were delicious and wanted...
Provided by Morcash Sweat
Categories Nuts
Time 1h15m
Number Of Ingredients 7
Steps:
- 1. Combine corn syrup, brown sugar and butter in microwave save bowl. Microwave on high for 1 1/2 minutes. Stir and microwave another 1/2 to 1 1/2 minutes (I did 1/2 only in new microwave) or until boiling.
- 2. Add vanilla (or other flavor) and baking soda and stir thoroughly. It will begin to foam. Pour mixture over pecans. Stir until coated evenly.
- 3. Spread on baking sheet lined with silpat or wax paper and bake at 250 degrees for 1 hour. Stir every 20 minutes. Cool before storing in container. Pecans will stick together but easily break apart into crunch size pieces.
PRALINE BUTTER-PECAN CRUNCH POPCORN
This is wonderful to wrap up in coloured clear paper and to give for the holidays, I usually wrap mine in red or green clear paper for a more seasonal look.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 25m
Yield 8 cups popcorn
Number Of Ingredients 6
Steps:
- Set oven to 325 degrees.
- In a medium saucepan, combine butter, honey and brown sugar; cook, and stir over medium heat until mixture comes to a full boil.
- Stir in baking soda (the mixture will foam).
- In a large bowl, combine popcorn and nuts.
- Pour in the hot syrup; mix well to coat.
- Spread mixture evenly on a large buttered cookie sheet.
- Bake, until a deep golden brown (about 15 minutes), stirring every 5 minutes.
- Cool, and store in a tightly covered container for up to 4 days.
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PECAN BUTTERCRUNCH AND A FUN PACKAGING IDEA - MEL'S …
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- In a 2-quart heavy saucepan, melt the butter. Add the sugar, water, salt and vanilla. Over medium to medium-high heat, bring the mixture to a boil, stirring constantly with a heat-resistant rubber spatula. Clip a candy thermometer to the side of the pan and continue stirring while cooking until the thermometer reaches 300 degrees F and the buttercrunch is light golden brown.
- Pour the toffee onto the prepared pan and spread quickly into a thin even layer with an offset spatula. Allow the mixture to cool completely to room temperature. If needed, blot the buttercrunch with a paper towel to remove any droplets of butter.
- Spread half of the melted chocolate on the top of the buttercrunch and top with half of the chopped pecans, pressing the pecans lightly into the chocolate to adhere. Allow the chocolate to set at room temperature. When set, carefully flip the buttercrunch over onto the back of another sheet pan lined with parchment paper or a silicone liner. Spread the second half of the buttercrunch with the rest of the chocolate Sprinkle the remaining pecans over the top, pressing them lightly into the chocolate.
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- Spray a cookie sheet with non-stick spray, and spread out the chopped pecans -reserving about 1/2 cup which are really finely chopped to use on the top at the end.
- Melt the butter and water in a large pot. Add the sugar and stir constantly until it's dissolved. Occasionally brush the inside of the pot down with water, using a pastry brush, to help prevent the candy from re-crystallization. Continue cooking and stirring until the candy turns a dark amber. Be careful not to burn it though.
- Pour the candy evenly over the nuts. Use a spoon to smooth it out and completely cover the nuts. Be careful, it's very hot.
- While the candy is still hot, cover completely with chocolate chips. As they melt, use a knife to spread the chocolate evenly. Sprinkle with the reserved finely chopped pecans. Let it harden, and then break into pieces.
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