Peter Greweling

Pecan Buttercrunch

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Preparation info
  • Yield:

    1700 g

    • Difficulty

      Medium

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Ingredients

Butter, melted 450

Method

  1. Combine the melted butter, sugar, water, and salt in a heavy saucepan. Bring to a boil, stirring constantly.
  2. Cook over moderate heat to 146°C/295°F while stirring constantly.
  3. Remove from the heat and add the vanilla extract. Stir in well.
  4. Pour the mixture onto a silicone baking mat. Spread quickly to the edges before the toffee sets.
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