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.
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.
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.
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.