Chocolate Pecan Butter Crunch Recipes

CHOCOLATE-CARAMEL-PECAN CRUNCH

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.

ALMOND BUTTER CRUNCH

Steps:

• Melt butter in 10-inch skillet over medium heat. Stir in all remaining ingredients except chocolate chips. Continue cooking, stirring constantly, 8-12 minutes or until mixture is golden brown.
• Pour mixture into 15x10x1-inch baking pan. Sprinkle chocolate chips over candy; spread evenly. Cool completely; break into pieces. Store in container with tight-fitting lid.

BUTTER PECAN CRUNCH

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.

OLD-TIME BUTTER CRUNCH CANDY

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.

CHOCOLATE-PECAN BUTTER CRUNCH

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.

BUTTER PECAN CRUNCH

Steps:

• Line a large baking sheet with parchment paper. Lightly spray with cooking spray. Spread Coconut evenly in center of pan, leaving 2-3 inches of empty parchment on all sides. Sprinkle pecans over top of coconut. Set aside.
• In a medium heavy bottomed saucepan, Melt butter. Stir in Sugar, water, corn syrup and salt.
• Stirring continuously, cook over medium heat until mixture boils and reaches the Soft Crack Stage, 290 degrees on a candy thermometer. About 10 minutes.
• Remove from heat and carefully pour over entire surface of coconut and pecans. Let cool completely, then cut into pieces. Store in an airtight container.

RENEE'S PECAN CRUNCH COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets.
• In a bowl, sift the flour, baking soda, and salt together. In a separate large bowl, cream the butter, 1 cup of white sugar, and brown sugar until smooth, and beat in the eggs and vanilla extract until well combined. Stir in the flour mixture, and mix the pecans into the dough.
• Drop the dough by tablespoons onto the prepared baking sheets, about 2 inches apart. Place 1/2 cup of white sugar into a shallow bowl. Moisten the bottom of a drinking glass with a wet cloth, and dip the glass bottom into the sugar. Flatten cookies with the sugared glass, dipping into sugar for each cookie.
• Bake in the preheated oven until lightly browned, 9 to 12 minutes. Allow to cool on sheets for a minute or two before removing to finish cooling on racks.

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.