Pecan Butter Crunch Recipes

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.

PECAN PRALINE BUTTER CRUNCH CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
• Mix cake mix and pudding mix together in a bowl. Add sour cream, melted butter, eggs, butter-flavored extract, 1 teaspoon vanilla extract, and coconut extract to cake mix mixture and stir until batter is thoroughly mixed. Fold butterscotch chips and toffee baking bits into batter. Fill the prepared pan 2/3-full with batter.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 55 minutes. Cool for 10 minutes before removing cake from pan to cool completely.
• Melt butter in a saucepan over low heat. Add pecans, corn syrup, and 1 teaspoon vanilla extract to melted butter; cook and stir until mixture is thickened, 2 to 3 minutes. Remove saucepan from heat and stir in frosting; pour over cooled cake.

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.

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.

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.

BUTTER PECAN COOKIES

Steps:

• In a large mixing bowl, cream together butter, granulated sugar and brown sugar until light and fluffy.
• Add eggs, vanilla extract and mix until smooth.
• Add flour, cinnamon powder, cornstarch, baking soda, baking powder and mix until just combined.
• Mix in pecans and toffee bits until evenly distributed.
• Chill dough for 30-45 minutes to make it easier to handle.
• Scoop out small portions of the dough and roll into balls. The chilled dough will seem a bit crumbly but the warmth of your hands will help bring the dough together into small balls.
• Optional: Roll each cookie dough ball in a bowl of granulated sugar, if you like. I don't usually do it but my Mom does it.
• Place them on a cookie tray, lined with parchment paper.
• Bake at 350 degrees F for about 11-14 minutes or until cookies are golden brown and firm along the edges. They will be "poofy" in the center and deflate as they cool. If they don't deflate fully to your liking, you can press down gently with the back of a spoon. Enjoy!

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.

BUTTER PECAN SWEET POTATO CRUNCH

Steps:

• Preheat oven to 350 degrees F. In a large bowl, combine sweet potatoes, evaporated milk, sugar, eggs, cinnamon and vanilla. Pour sweet potato mixture into greased 13 x 9 cake pan.
• Sprinkle dry cake mix on top. Cover with chopped pecans. Drizzle melted butter or margarine on top of pecans.
• Bake for approximately 1 hour, or until center is firm. Chill well. Cut into squares. Serve with whipped topping.

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.