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Ингредиенты
- 3 c. Pecans, finely minced 3/4 lb
- 1/2 lb Butter, unsalted, grade AA Land 'O Lakes
- 1 c. Granlated sugar
- 1/4 c. Water
- 1 Tbsp. Light corn syrup
- Â Â Salt, healthy pinch
- 10 ounce Lowfat milk chocolate bars
- 8 ounce Bakers German's Dark Sweet chocolate
Инструкции
- Preheat oven to 300 .
- This recipe requires a candy thermometer. Although somewhat expensive to make, butter crunch goes far, and can be used for a large number of gifts. It keeps and travels well, and can be made up to two months in advance. Line large pan (such as 15 x 10 x 1 1/2-inch jelly roll pan) with aluminum Foil. Set aside. Divide pecans between two small baking pans (such as 9-inch cake pans), proportionately spreading 1 1/2 c. in each. Bake till golden brown (about 15 min). Turn off oven, but leave pans inside to keep nuts hot. Put butter in heavy 2-qt saucepan. Cook over low heat till melted. Stir in sugar, water, and corn syrup. Increase flame to medium-high. Cook, stirring constantly with wooden spoon, till sugar has dissolved and mix comes to a boil (4 - 5 min). Insert candy thermometer. Continue boiling at moderate,s teady rate, stirring almost constantly, till thermometer reaches 300 degrees F. (hard crack stage).
- (Total cooking time will be approximately 20 min.) IMMEDIATELY turn off flame under pot. QUICKLY stir in salt and 1 1/2 c. (contents of one pan)
- pecans. Pour into foil-lined pan, using wooden spoon to spread mix to edges. In top of double boiler (over simmering water), heat chocolate. Turn off flame. Quickly spread one-half of the melted chocolate over the cooled toffee. Proportionately sprinkle with one-half of the remaining pecans. Pat down with spatula. Cover pan with waxed paper. Top with inverted cookie sheet.
- Carefully invert. Peel off foil. Spread toffee with remaining melted chocolate. Sprinkle with remaining nuts. Pat down with spatula. Chill till hard. Break into bite-sized pcs. Store in airtight container. (It will remain fresh for at least two months.)
