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Pecan Buttercrunch
Preparation info
- Yield:
1700 g
- Difficulty
Medium
Appears in
By Peter Greweling and Culinary Institute of America
Published 2007
Ingredients
| Butter, melted |
Method
- Combine the melted butter, sugar, water, and salt in a heavy saucepan. Bring to a boil, stirring constantly.
- Cook over moderate heat to 146°C/295°F while stirring constantly.
- Remove from the heat and add the vanilla extract. Stir in well.
- Pour the mixture onto a silicone baking mat. Spread quickly to the edges before the toffee sets. <
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