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.

Red plate full of toffee-topped toffee crunch.

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).

Side view of a piece of pecan buttercrunch.

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.

White plate of pieces of toffee buttercrunch with a paper sack and red ribbon behind it.

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.

Paper sack with a red ribbon next to a plate of pecan buttercrunch toffee.

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What To Serve With This:

What method do you use to melt the chocolate?

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).

What kind of chocolate do you use?

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.

Pot of melting butter with a rubber spatula in it.

Bring the mixture to a boil, making sure your candy thermometer is clipped to the side. Stir constantly!

Pot with melted butter and a candy thermometer clipped to the side.

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.

Pot with bubbly boiling butter mixture.

When the toffee has reached 300 degrees, quickly spread the toffee onto the prepared pan.

Toffee spread on a parchment paper on a cookie sheet.

When the toffee has set, pile 1/2 the chocolate on the toffee…

Melted chocolate being spread on top of cooled toffee on a cookie sheet.

…and spread it evenly over the buttercrunch.

Chocolate covered toffee in a big slab on a cookie sheet.

Press 1/2 the pecans lightly into the toffee and let the chocolate set until it is no longer soft and melty.

Chocolate and pecan topped toffee in a big slab on a cookie sheet.

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.

Cookie sheet turned upside down on a counter.

When the 1st side of the coated buttercrunch has set, carefully flip the toffee onto the prepared pan.

Pecan and toffee-topped buttercrunch on a cookie sheet.

Here it is…all flipped and still in one piece. Miraculous.

Big slab of toffee turned upside down on a blue parchment liner.

Now, repeat the process. Chocolate.

Toffee slab with a layer of chocolate on top.


Big slab of toffee with chocolate and chopped pecans on top.

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.

Toffee buttercrunch toffee on a blue liner on top of a cookie sheet.
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Pecan Buttercrunch

5 stars (2 ratings)


  • 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


  • 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.


Video Tip: here’s a quick video tip on tempering/melting chocolate and another on dipping things in chocolate like a pro.
Chocolate: my preferred brand of chocolate is Ghirardelli.