Pecan Buttercrunch


1 cup (8 ounces) granulated sugar

16 tablespoons (2 sticks) butter

1/4 cup (2 ounces) water

1/4 teaspoon salt

1 tablespoon vanilla extract

1 cup chocolate, melted

1 1/2 cups (6 ounces) chopped pecans

Lightly butter a 10X15-inch sheet pan or line it with parchment paper.

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.

Allow the chocolate to set fully. Break the buttercrunch into desired pieces. Store at room temperature in an airtight container.

Add the ingredients to the melted butter and stir to dissolve.

Bring the mixture to a boil, making sure your candy thermometer is clipped to the side. Stir constantly!

The mixture will slowly darken in color to a light golden brown. In the picture below, it isn't quite finished cooking, so it will golden up even more.

When the toffee has reached 300 degrees, quickly spread the toffee onto the prepared pan.

When the toffee has set, pile 1/2 the chocolate on the toffee...

...and spread it evenly over the buttercrunch.

Press 1/2 the pecans lightly into the toffee and let the chocolate set until it is no longer soft and melty.

Now, flip another large baking sheet over and place a silicone liner or parchment paper on it to get it ready for the flippy-do.

When the 1st side of the coated buttercrunch has set, carefully flip the toffee onto the prepared pan.

Here it is...all flipped and still in one piece. Miraculous.

Now, repeat the process. Chocolate.


Let the buttercrunch set and then break into pieces. And seriously, for all that is good and righteous, please refrain from eating as much as I did.