Pecan Brittle (a.k.a. Pecan Buttercrunch)
For many years I have been making Buttercrunch, the first version I tried appeared in the now defunct “Chocolatier” Magazine. Many recipes are really good but I prefer a higher nut to candy ratio in my Buttercrunch which pretty much switches to a Brittle. Also many of the recipes I tried seem to have a really thick layer of chocolate which I also scaled back. Using a darker chocolate over milk can make a big difference in the sweetness of the candy.
Here is my recipe after many tries of getting it perfect (for me). So far it seems to be a big hit here in my neighborhood. Enjoy.
NOTE: Have your ingredients meased out and have your cookie sheet prepped. You have to move quick and careful – this stuff is crazy painful if you get it on your skin. And if you want it even more nutty you can finely chop about 1/4 of a cup of nuts to sprinkle on top of warm chocolate.
1 cup (2 sticks) of butter
1 ½ cups granulated sugar
3 tbsp. water
1 tbsp. light corn syrup
1 teas. vanilla extract
2 ½ cups chopped pecans (or walnuts)
½ cup chocolate chips (62% is good)
In a 2 quart sauce pan with a heavy bottom place the first 4 ingredients and bring to a boil over medium high heat until it reaches 300 degrees or the “hard crack” on your candy thermometer. Remove from heat and at stir in vanilla followed by pecans. Pour onto a cookie sheet lined with parchment paper and spread to about ¼ of an inch. Sprinkle chocolate chips on candy and let set for 5 minutes. Return and spread chocolate evenly with an offset spatula. Let cool completely then chop into bite sized pieces.
What is left after you are done chopping into bite sized pieces? Scrape it up and use it for ice cream topping! Trust me – it’s awesome.