Pecan Buttercrunch


Preparation info

  • Yield:

    1700 g

    • Difficulty


Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Butter, melted 450


  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.
  5. <