Pecan Buttercrunch
Pecan buttercrunch is basically buttery, slightly salty and very sweet toffee, covered in dark chocolate and dotted with crunchy pecans. Seriously yummy.
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.
Seriously yummy.
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.
Click on the Sugar Rush button to the right to see all the Sugar Rush recipes so far!
FAQ:
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).
I almost always use Ghirardelli Bittersweet chocolate or Ghirardelli semisweet chips.
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.
Pecan Buttercrunch
Ingredients
- 1 cup (212 g) granulated sugar
- 1 cup (227 g) salted butter
- ¼ cup water
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
- 1 cup (170 g) chocolate, melted
- 1 ½ cups chopped pecans
Instructions
- Lightly butter a 10X15-inch sheet pan or line it with parchment paper.
- 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.
- 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.
- 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.
- Allow the chocolate to set fully. Break the buttercrunch into desired pieces. Store at room temperature in an airtight container.
Hi Mel! At what temperature does water boil where you are? I’d like to figure out what the adjustment for my altitude (6500 ft) might be.
I live at around 2,300 feet and water boils at right around 207 degrees where I’m at.
Thanks! I tried this on Sunday and it worked very well up here. Water boils at 201.5 at my house (on 3 different thermometers – only my Taylor clip-on was different so I didn’t use it). I think I took it off the heat around 293, but mostly went by color. I’ll have to note it better next time – and there WILL be a next time very soon – it will be one component of the candy we’re sending to VIP clients this year. Last year was dipped fondant, this year I’m doing toffee and caramels. I’m also making the vanilla bean caramels – did the first batch of that on Sunday too – turned out very well! Thanks for tried-and-true recipes I can TRUST!
Mel this looks Aamaazing!!! Do you store in the fridge or just out ? Also how long does it stay good if it doesn’t disappear?? Merry Christmas to you and your beautiful family
Hi Stacy! I usually store in a covered container (tightly sealed) at room temperature, but you can keep it in the fridge, too, just take it out before serving so it isn’t quite as hard. At room temperature, covered, it stays good for about a week or so? In the fridge, it will probably stay good for up to a month.
Thankyou so much Mel!!! Have a Merry Merry Christmas! Making this today
How long does it take to set?
It depends on the temp of your kitchen – it’ll set faster in the refrigerator.
I made this for the first time today for neighbor treats. Soooooo goooood. Mine ended up pretty greasy. I even wiped it down. Is that normal?
Yes, sometimes the butter can bubble up in little drops after it sets and cools.
We made these last night for family night… my 9 year old chose them and helped make them. DELISH!!! We all agreed that next time we make homemade ice cream we will make this recipe and crumble it in. Heavenly!! 🙂 Thanks Mel for such easy and great recipes!
Hi, I liked ur website and will surely try the recipes. I have a question. How long can I store Pecan Buttercrunch if I keep in a air tight container.
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
Thank you for your quick reply
I used kosher salt. Everything else was great, the color, the texture. How do you think it would taste without the salt?
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.
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?
Eloise – to be honest, I have no idea. It isn’t overly salty when I make it. Did you use regular table salt?
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?
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).
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.
Can I make this ahead and put it in the freezer till our party?
I am going to make this for my mom for Christmas, it is her very favorite.
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?
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!
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.
TaLaisa – our thighs have the same prayer.
Such a fun packaging idea..I think cute packaging makes homemade treats so much more special!
butter, sugar, and a dash of salt–that’s the recipe for pure bliss. adding chocolate and nuts is just sinful. 🙂
looks so good, one of the most delicious gift ideas i’ve seen!
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?!?
Awesome idea! Quick question – what kind of chocolate do you use?
Hi Laura – I almost always use Ghirardelli Bittersweet chocolate or Ghirardelli semisweet chips.
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!
Excellent idea for packaging. So pretty.
Starring this one- everything about it sounds divine!