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Recipe by: jefke
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See below ingredients and instructions of the recipe
3 c Pecans; finely chopped 1 tb Light corn syrup
-3/4 lb Salt; pinch
1/2 lb Butter; unsalted, grade AA 10 oz Milk chocolate bars
-Land 'O Lakes 8 oz Bakers German's Dark Sweet
1 c Granlated sugar -chocolate
1/4 c Water
Preheat oven to 300ø. 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), evenly spreading 1 1/2 cups in each. Bake until golden (about
15 minutes). Turn off oven, but leave pans inside to keep nuts warm.
Put butter in heavy 2-quart saucepan. Cook over low heat until
melted. Stir in sugar, water, and corn syrup. Increase flame to
medium-high. Cook, stirring constantly with wooden spoon, until sugar
has dissolved and mixture comes to a boil (4 - 5 minutes). Insert
candy thermometer. Continue boiling at moderate,s teady rate,
stirring almost constantly, until thermometer reaches 300 degrees F.
(hard crack stage). (Total cooking time will be approximately 20
minutes.) IMMEDIATELY turn off flame under pot. QUICKLY stir in salt
and 1 1/2 cups (contents of one pan) pecans. Pour into foil-lined
pan, using wooden spoon to spread mixture to edges. In top of double
boiler (over simmering water), melt chocolate. Turn off flame.
Quickly spread one-half of the melted chocolate over the cooled
toffee. Evenly 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. Refrigerate until firm. Break into bite-sized pieces.
Store in airtight container. (It will remain fresh for at least two
months.)
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