Directions: |
Directions:Spread Bugles and pecans on a well greased jelly roll pan and set aside for now. Next, melt the butter, sugar, and syrup in a saucepan. Once it is melted, stir constantly until it comes to a full rolling boil. A "full rolling boil" is one that continues to boil and bubbles even while you are stirring. When it comes to a full rolling boil, stop stirring and boil an additional 3 minutes.
Remove from heat and stir in the 1/4 tsp of baking soda and the 1/4 tsp of vanilla. Pour this mixture over the Bugles and pecans on the jelly roll pan. Stir it around as best you can. It will start sticking together and clumping up, but don't worry, this is what it's supposed to do. Spread it out over the jelly roll pan as best you can and place in a 300 degree oven for 10 minutes. Once it's in the oven, the caramel coating will begin to thin out.
After 10 minutes open the oven door and pull out your tray partially so you can stir the bugles, nuts, and caramel mixture. It should be a little thinner this time allowing you to mix it little easier and spread it out a little better.
Bake for another 10 minutes at 300 degrees then stir one final time. Make sure to coat all the Bugles and pecans. Remove from the oven and quickly spread out onto wax paper or greased aluminum foil. As you spread it out, it cools allowing you to separate the coated Bugles and nuts from each other. Cool for at least 20 minutes and enjoy! Place into a Tupperware container or a 1 gallon Ziplock bag. |
This recipe for Toffee Bugle Pecan Crunch is from