BUTTER PECAN CRUNCH
My mother first tasted this frozen treat decades ago. It's easy but elegant. -Julie Sterchi, Jackson, Missouri
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12-16 servings.
Number Of Ingredients 7
Steps:
- Combine cracker crumbs and butter; press into a 13-in. x 9-in. dish. Chill., In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Fold in ice cream and whipped topping. Spoon over crust. Sprinkle with candy. , Freeze for at least 2 hours. Remove from the freezer 20 minutes before serving.
Nutrition Facts : Calories 273 calories, Fat 17g fat (10g saturated fat), Cholesterol 32mg cholesterol, Sodium 282mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 0 fiber), Protein 3g protein.
OLD-FASHIONED BUTTER CRUNCH
Provided by Food Network
Time 1h
Number Of Ingredients 8
Steps:
- To make the butter crunch mixture, melt the butter in a saucepan. Remove from heat and stir in sugar, corn syrup, and water. Cook, stirring occasionally, until the mixture reaches 300 degrees on a candy thermometer. Remove from heat, stir in almonds, and pour out into prepared pan, spreading the mixture with the back of a spoon to fill the pan. Before the butter crunch hardens, but when it is firm enough to handle, turn it out onto a large parchment-covered cutting board and peel away the foil. Allow the butter crunch to cool completely. To finish the butter crunch, wipe the top surface of the candy with a damp paper towel to remove excess butter and allow to dry a few minutes. Have another cutting board or the back of a jelly-roll pan ready to turn the candy over onto. Use a small offset metal icing spatula to spread half the tempered chocolate quickly over the butter crunch. Scatter half the chopped almonds over the chocolate. Cover this finished surface with a piece of parchment paper or foil and place another cutting board or the back of a large jelly-roll pan. Remove top board and paper and quickly spread with remaining tempered chocolate and scatter on remaining almonds (it isn't necessary to wipe the second side because it wasn't against a buttered surface). Refrigerate for 20 minutes to set chocolate. Break the butter crunch into 2-inch pieces. Store candy in a tin or plastic container with a tight-fitting cover and keep at a cool room temperature for up to a week.
PECAN BUTTER CRUNCH
Steps:
- Cook sugar, syrup and water until mixture thickens and bubbles (about 230 degrees). Add butter and pecans. Stir continuously and continue cooking until nuts begin to brown or start popping (290 degrees). Remove from heat. Add vanilla and soda and stir thoroughly. Pour quickly in several pieces on large buttered surface. Do not spread with knife or spoon. Allow to cool slightly. Stretch and pull with hands until very thin. (The thinner it is stretched, the more brittle it will be.) When cooled and hardened, break into small pieces. Store in airtight container.
CANDY BAR FREEZER DESSERT
In Hoskins, Nebraska, Melissa Heberer combines butter pecan ice cream and instant pudding to create this sweet frozen treat. A crushed Butterfinger candy bar adds crunch to the tasty topping.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12-15 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cracker crumbs and butter. Pat three-fourths of the mixture into an ungreased 13-in. x 9-in. dish. Cover and refrigerate., In a large bowl, whisk milk and pudding mixes for 2 minutes or until thickened. Stir in ice cream until blended. Spread over crust. Spread whipped topping over pudding layer., In a small bowl, combine chopped candy bar and remaining crumb mixture; sprinkle over whipped topping. Cover and freeze for at least 2 hours.
Nutrition Facts : Calories 320 calories, Fat 19g fat (10g saturated fat), Cholesterol 34mg cholesterol, Sodium 375mg sodium, Carbohydrate 34g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.
PUMPKIN COBBLER WITH PECAN CRUNCH
A luscious pumpkin, caramel, pecan dessert. The cobbler is on the bottom with the pumpkin custard baked on top. Serve warm with a drizzle of caramel sauce and whipped cream or cinnamon ice cream.
Provided by mkeen3
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 350 degrees.
- For pumpkin filling, combine eggs, evaporated milk, and pumpkin in a medium mixing bowl. Add 3/4 cup granulated sugar, dark brown sugar, 1 tablespoon flour, cinnamon, 1/4 teaspoon salt, ginger, cloves, and nutmeg. With rotary beater or wire whisk, beat lightly just until combined; set aside.
- For cobbler, pour butter into a 3-quart rectangular baking dish (I just used a 9x13 glass pan), tilting dish to spread butter evenly. Combine 1 cup flour, 1 cup granulated sugar, baking powder, 1 cup milk, vanilla, and 1/4 teaspoon salt in a small mixing bowl. Pour mixture over melted butter to make crust.
- Spoon or slowly pour pumpkin filling mixture evenly over crust. Combine pecan crunch ingredients and sprinkle on top.
- Bake in preheated oven for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Serve warm. Drizzle a little caramel sauce on top, if desired.
Nutrition Facts : Calories 415.4, Fat 17.1, SaturatedFat 8.7, Cholesterol 67.9, Sodium 330.8, Carbohydrate 62.8, Fiber 1.1, Sugar 47.6, Protein 5.3
FROZEN-BUTTER PASTRY DOUGH
The trick to a successful pastry dough is to handle it as little as possible and to keep it cool. For 2 pies, you will need to make 2 batches of pastry dough (do not double the recipe).
Yield Makes enough dough for one 9- to 10-inch top-crust pie
Number Of Ingredients 4
Steps:
- Into a chilled large metal bowl sift together flour and salt. Set a grater in flour bowl and coarsely grate frozen butter into flour, gently lifting and tossing flour to coat butter. Chill mixture 20 minutes. Drizzle 6 tablespoons ice water evenly over mixture and gently stir with a fork until just incorporated. Gently squeeze a small handful of mixture to test for proper texture: It should hold together without crumbling apart. If necessary, add some additional water, 1 tablespoon at a time and stirring until just incorporated, and test mixture again. (If you overwork mixture or add too much water, pastry will be tough.)
- Turn mixture out onto a lightly floured surface and with floured hands mound into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat. Gather dough portions together and form dough, rotating it on work surface, into a disk (dough will not be smooth). Chill dough, wrapped in plastic wrap, at least 2 hours, or until firm, and up to 2 days.
BUTTER PECAN CRUNCH
Make and share this Butter Pecan Crunch recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 12m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Mix crumbs and butter; press into bottom of 9x13 pan.
- Chill.
- Beat pudding mixes and milk until well blended.
- Fold in ice-cream and Cool Whip.
- Spoon over crust.
- Sprinkle with crushed Heath bars.
- Freeze.
- Thaw about 20 minutes before cutting.
Nutrition Facts : Calories 278.7, Fat 15, SaturatedFat 9.8, Cholesterol 22.7, Sodium 361, Carbohydrate 34.2, Fiber 0.5, Sugar 25.8, Protein 2.8
FROZEN BUTTER PECAN CRUNCH BARS
Make and share this Frozen Butter Pecan Crunch Bars recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Frozen Desserts
Time 35m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Prepare a 13 x 9-inch ungreased glass Pyrex baking dish.
- In a bowl combine the graham cracker crumbs with sugar and melted butter or margarine; mix well.
- Pat the mixture into the bottom of the prepared baking dish; chill until completey cool.
- In a mixing bowl beat the two vanilla pudding mixes with 2 cups milk until well blended (about 1 minute).
- Fold in the softened ice cream and Cool Whip topping until completely blended.
- Spoon over the crust.
- Sprinkle with chopped candy bars.
- Freeze until firm.
- Thaw about 15 minutes before slicing.
Nutrition Facts : Calories 260.5, Fat 14.8, SaturatedFat 9.5, Cholesterol 24.7, Sodium 337.5, Carbohydrate 30.6, Fiber 0.4, Sugar 24.2, Protein 2.3
PRALINE BUTTER-PECAN CRUNCH POPCORN
This is wonderful to wrap up in coloured clear paper and to give for the holidays, I usually wrap mine in red or green clear paper for a more seasonal look.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 25m
Yield 8 cups popcorn
Number Of Ingredients 6
Steps:
- Set oven to 325 degrees.
- In a medium saucepan, combine butter, honey and brown sugar; cook, and stir over medium heat until mixture comes to a full boil.
- Stir in baking soda (the mixture will foam).
- In a large bowl, combine popcorn and nuts.
- Pour in the hot syrup; mix well to coat.
- Spread mixture evenly on a large buttered cookie sheet.
- Bake, until a deep golden brown (about 15 minutes), stirring every 5 minutes.
- Cool, and store in a tightly covered container for up to 4 days.
FROZEN BUTTER PECAN CRUNCH
If you are looking for a fantastic no-bake dessert to impress you guests or your family.... well look no further, boy is this something else! This is so good....everyone will want seconds and mabey even thirds! Note: if you live in Canada and Heath bars are not available, then Crispy Crunch candy bars will work just fine.
Provided by Kittencalrecipezazz
Categories Frozen Desserts
Time 25m
Yield 6-9 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, combine graham cracker crumbs and melted butter.
- Pat evenly into bottom of an ungreased 13x9-inch baking pan.
- Chill thoroughly in freezer.
- In a mixing bowl, beat the pudding mixes with half and half or milk until well blended (about 1 minute).
- Fold in the icecream and Cool Whip whipped topping; spoon over chilled crust.
- Sprinkle with crushed Heath bars; Freeze.
- Remove from freezer about 20 minutes before serving.
- Store tightly covered with foil in the freezer.
Nutrition Facts : Calories 669.7, Fat 41.4, SaturatedFat 26.7, Cholesterol 77.4, Sodium 814.8, Carbohydrate 71.5, Fiber 0.9, Sugar 55.2, Protein 5.4
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