pecan buttercrunch
(1 rating)
Chocolates - Week 7 June 22nd These recipes are copied straight from my notes in my individual production pastry class. I’m putting them here on just a pinch for my own posterity. While I havn't tried, I will venture to guess that you can simply use dipping chocolate on the outside of this stuff, instead of tempering chocolate yourself. I like tempering, but I know it can be a hassle for the everyday home chef. This stuff is *bleep*ing delicious.
(1 rating)
Ingredients For pecan buttercrunch
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16 ozbutter, melted
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16 ozsugar
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3 ozwater
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1 tspsalt
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1/2 ozvanilla extract
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24 ozdark chocolate, tempered, for coating
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16 ozpecans, toasted, chopped, salted
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2 tspsalt
How To Make pecan buttercrunch
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1Combine the butter, sugar, water, and 1st salt in a saucepan. Bring to a boil, stirring constantly.
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2Cook over moderate heat to 298F while stirring constantly.
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3Add the vanilla extract off the heat. Stir in well.
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4Pour the mixture onto a silicone baking mat. Spread quickly to the edges before the toffee sets.
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5Allow to cool completely. Blot the toffee with a towel to remove any excess oil from the surface.
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6Coat one side of the toffee with half of the chocolate and immediatly sprinkle the toastes salted nuts onto the chocolate.
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7When the chocolate sets, turn the toffee over, and repeat with the other side.
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8Break into desired size pieces. Store protected from heat and humidity.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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