Pecan Buttercrunch

By mrsmosey

Ingredients

• 1 cup (8 ounces) granulated sugar
• 16 tablespoons (2 sticks) butter
• 1/4 cup (2 ounces) water
• 1/4 teaspoon salt
• 1 tablespoon vanilla extract
• 1 cup chocolate, melted
• 1 1/2 cups (6 ounces) chopped pecans

Details

Servings 1
Adapted from docs.google.com

Preparation

Step 1

Lightly butter a 10x15-inch sheet pan or line it with parchment paper.

In a 2-quart heavy saucepan, melt the butter. Add the sugar, water, salt and vanilla. Over medium to medium-high heat, bring the mixture to a boil, stirring constantly with a heat-resistant rubber spatula. Clip a candy thermometer to the side of the pan and continue stirring while cooking until the thermometer reaches 300 degrees F and the buttercrunch is light golden brown.

Pour the toffee onto the prepared pan and spread quickly into a thin even layer with an offset spatula. Allow the mixture to cool completely to room temperature. If needed, blot the buttercrunch with a paper towel to remove any droplets of butter.

Add the ingredients to the melted butter and stir to dissolve.

Bring the mixture to a boil, making sure your candy thermometer is clipped to the side. Stir constantly!

The mixture will slowly darken in color to a light golden brown. In the picture below, it isn't quite finished cooking, so it will golden up even more.

Now, flip another large baking sheet over and place a silicone liner or parchment paper on it to get it ready for the flippy-do.