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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Butter Pecan Chocolate Crunch Recipe

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This recipe for Butter Pecan Chocolate Crunch is from The Humphrey Family Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups sugar
1 stick no salt butter
3 sticks margarine
¼ cup white corn syrup
2 cups small pecan pieces
2 cups chocolate chips
1 cup pecan dust
Need: candy thermometer
Directions:
Directions:
Mix and heat first 4 ingredients in 4-5 quart sauce pan until it reaches 290 degrees (stirring the entire time). Add pecans and allow temperature to return to 290 degrees. Pour candy mixture onto two large no stick cookie sheets and spread as thin as possible. Top with chocolate chips and when melted spread evenly over candy, then sprinkle with pecan dust. Place in refrigerator until cool. Break into candy size pieces.
Number Of Servings:
Number Of Servings:
~30-40 pieces
Preparation Time:
Preparation Time:
1 Hour

 

 

 

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