Pecan Buttercrunch

Remember how I said how this roca is perhaps the most addicting holiday treat I’ve ever had the pleasure of being addicted to? Well, this buttercrunch recipe has officially given my beloved roca a run for it’s money. Really, it isn’t so very different from the roca except a) it uses pecans as the nut of choice, b) it doesn’t have nuts lodged inside the toffee like the roca does and c) it is coated with chocolate on both sides. Oh, be still my chocolate-loving heart.

Pecan Buttercrunch

Who knew that slathering the buttercrunch on both sides with chocolate would be so easy! Just a little flippy-do of the buttercrunch and it’s as easy as that (see below the recipe for step-by-step photos). As always, I love the combination of the buttery, slightly salty and very sweet toffee, covered in dark chocolate and dotted with crunchy pecans. Seriously yummy.

Pecan Buttercrunch

Now, on to the packaging part of this recipe. A long time ago, my friend gave me some cookies packaged in a cute little brown bag that had a ribbon magically running through the center. Albeit simple, it was one of the cutest packages I’d ever received. I’ve since used the clever technique many times myself and thought I’d share how to do it. You can use large paper bags (like the type you’d pack a lunch in) or cute mini-paper bags the likes of which you can find at most craft stores. Go here for the step-by-step tutorial.

Pecan Buttercrunch

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One Year Ago: Peppermint Molasses Cookies
Two Years Ago: Ham and Pasta Skillet Dinner

Pecan Buttercrunch

Pecan Buttercrunch

Ingredients

  • 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

Directions

  1. Lightly butter a 10X15-inch sheet pan or line it with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Allow the chocolate to set fully. Break the buttercrunch into desired pieces. Store at room temperature in an airtight container.
http://www.melskitchencafe.com/pecan-buttercrunch-and-a-fun-packaging-idea-sugar-rush-10/

Recipe Source: adapted slightly from Chocolates and Confections from The Culinary Institute of America

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.

Pecans.

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.

25 Responses to Pecan Buttercrunch and a Fun Packaging Idea

  1. Starring this one- everything about it sounds divine!

  2. briarrose says:

    Excellent idea for packaging. So pretty.

  3. Kerra says:

    MELANIE!
    You are Killing me! I’ve been making my list of items to make for neighbor gifts this week and the list just keeps getting longer! So far its those chocolate haystack things, cheesecake cookies, oreo truffles, this, Candied almonds….
    I guess I need to make it shorter!

  4. Laura says:

    Awesome idea! Quick question – what kind of chocolate do you use?

  5. Abby says:

    I agree with Kerra! I simply cannot keep adding to my Christmas baking list!! But can I honestly wait until New Year’s to make this?!?

  6. looks so good, one of the most delicious gift ideas i’ve seen!

  7. grace says:

    butter, sugar, and a dash of salt–that’s the recipe for pure bliss. adding chocolate and nuts is just sinful. :)

  8. CaSaundra says:

    Such a fun packaging idea..I think cute packaging makes homemade treats so much more special!

  9. TaLaisa says:

    This is seriously my biggest treat weakness. Yum. I even commented on the almond roca that my favorite variation included salted toasted pecans. My thighs are praying I’m out of sugar and butter already, because I could eat the whole batch. Eventually. If it was hidden from the kids and husband.

    And now back to what I really came for, a stroke of dinner genius.

  10. Andrea says:

    Hi Melanie! I just made your delicious almond roca and my sugar/butter mixture didn’t turn out as dark as yours did. It reached 300F and I was afraid of keeping it on any longer so I took it off. I think my roca is way undercooked…. Maybe I’ll try it again tonight and cook it on low for a tad bit longer. Any suggestions?

    • Mel says:

      Andrea – were you able to calibrate your candy thermometer before cooking the toffee? The only reason I can think that the toffee didn’t darken/cook as much is because the temperature was off. I hope if you try it again it works out better!

  11. I am going to make this for my mom for Christmas, it is her very favorite.

  12. Catherine says:

    Can I make this ahead and put it in the freezer till our party?

  13. Mel says:

    Catherine – I haven’t had great luck freezing caramels or other toffee-like candies so I wouldn’t recommend it, but you might have different results (I know others who freeze toffee). I found that when it came out of the freezer it had a tendency to weep and little droplets of moisture would form all over.

  14. [...] Pecan Buttercrunch from Mel’s Kitchen Cafe [...]

  15. Tracy Glasgow says:

    Thank you so much for all of your wonderful recipes. I just made the white chocolate chipper cookies for a Wednesday night activity, and they were devoured. I have used and am still using many of your recipes. I saw that you use Ghirardelli chocolate. Is there any specific method you use in melting it?

    • Mel says:

      Hi Tracy – I usually melt my chocolate in a microwave-safe bowl for 1-minute increments at 50% power, stirring in between. I melt it until there are still small bits of chocolate and I stir to melt them completely (basically, take care not to overheat the chocolate).

  16. Eloise says:

    I made this twice, and had throw away:( it was too salty. I used unsalted butter, and only used what the recipe stated. Where did I mess up?

  17. Eloise says:

    I used kosher salt. Everything else was great, the color, the texture. How do you think it would taste without the salt?

    • Mel says:

      Eloise – I would use table salt instead of kosher salt (either that or cut the kosher salt in half). I think that’s probably why it turned out saltier. I always get a saltier outcome (in savory or sweet dishes) when I use kosher salt.

  18. Eloise says:

    Thank you for your quick reply

  19. Excellent blog here! Also your web site loads up fast! What host are you
    using? Can I get your affiliate link to your host?
    I wish my site loaded up as quickly as yours lol

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