Pecan Butter Crunch Recipes
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.
TOASTED PECAN BUTTER
This makes a great condiment at holiday brunches. I made this for a Mother's Day get-together to serve with toast and french toast, and the mothers in my life enjoyed it enough to ask for it as a Christmas present. Serve with toast, rolls, biscuits, etc. Yummy on pancakes, waffles, and croissants!
Provided by Carrie Mae
Categories Side Dish Sauces and Condiments Recipes Compound Butter Recipes
Time 35m
Yield 32
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees F/165 degrees C.
- Spread the pecans onto a baking sheet; toast in the preheated oven until they start to turn golden brown and become fragrant, about 15 minutes. Watch carefully as they bake, they burn quickly. Set aside to cool to room temperature.
- Pulse the brown sugar, butter, and vanilla together in a food processor several times to thoroughly combine. Butter will be slightly fluffy. Sprinkle in the cooled nuts and pulse several times to combine. For more finely ground pecans, pulse several more times. Serve immediately, or pack into a jar with a lid and refrigerate.
Nutrition Facts : Calories 67.3 calories, Carbohydrate 1.4 g, Cholesterol 15.3 mg, Fat 7 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 3.7 g, Sodium 41.2 mg, Sugar 1.2 g
OLD-TIME BUTTER CRUNCH CANDY
Both my children and my grandchildren say the season wouldn't be the same without the big tray of candies and cookies I prepare. This one's the most popular part of that collection. We love the nutty pieces draped in chocolate. -Mildred Duffy, Bella Vista, Arkansas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2 pounds.
Number Of Ingredients 6
Steps:
- Line a 13x9-in. pan with foil; set aside. Using part of the butter, grease the sides of a large heavy saucepan. Add remaining butter to saucepan; melt over low heat. Add sugar, corn syrup and water. Cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage). , Remove from the heat and stir in almonds. Quickly pour into the prepared pan, spreading to cover bottom of pan. Cool completely. Carefully invert pan to remove candy in 1 piece; remove foil. , Melt half of the chocolate in a double boiler or microwave-safe bowl; spread over top of candy. Let cool. Turn candy over and repeat with remaining chocolate; cool. Break into 2-in. pieces. Store in an airtight container.
Nutrition Facts : Calories 375 calories, Fat 26g fat (12g saturated fat), Cholesterol 35mg cholesterol, Sodium 137mg sodium, Carbohydrate 34g carbohydrate (29g sugars, Fiber 3g fiber), Protein 5g protein.
CHOCOLATE-PECAN BUTTER CRUNCH
We coated our butter crunch with a layer of melted chocolate. You can leave the candy covered and simply cut it into squares or break it into pieces when cool.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 to 3 dozen pieces
Number Of Ingredients 6
Steps:
- Butter a 9-inch square baking pan, and line the bottom with a piece of parchment paper that extends up and over two sides. Butter the parchment, and set the pan aside.
- Place the butter and water in a large saucepan. Cook over medium-high heat until the butter is melted. Add the sugar, and stir constantly until dissolved and the mixture comes to a boil. Using a pastry brush dipped in water, brush away any sugar crystals on the side of the pan to prevent recrystallization. Cook until the mixture is dark amber in color. Remove from heat, and stir in the pecans. Pour into the prepared baking pan, and let stand at room temperature to cool completely.
- Place the chocolate and corn syrup, if using, in a small heat-proof bowl set over a pan of barely simmering water. Stir occasionally until combined and completely melted. Let cool slightly, and spread over the top of the cooled toffee. Arrange the pecan halves on top, and let sit at room temperature until the chocolate has cooled completely and set, at least 2 hours or overnight. Carefully unmold by lifting out the parchment paper. Break or cut into pieces, and store in an airtight container at room temperature for up to 1 month.
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
RENEE'S PECAN CRUNCH COOKIES
My grandmother baked the most wonderful cookies, cakes and breads. These she sold during the Depression to make money to help her family. This recipe is among one of my favorites, because I loved crunchy cookies and pecans. This recipe went into my hope chest in 1963.
Provided by CHARMED_TWICE
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 50m
Yield 48
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets.
- In a bowl, sift the flour, baking soda, and salt together. In a separate large bowl, cream the butter, 1 cup of white sugar, and brown sugar until smooth, and beat in the eggs and vanilla extract until well combined. Stir in the flour mixture, and mix the pecans into the dough.
- Drop the dough by tablespoons onto the prepared baking sheets, about 2 inches apart. Place 1/2 cup of white sugar into a shallow bowl. Moisten the bottom of a drinking glass with a wet cloth, and dip the glass bottom into the sugar. Flatten cookies with the sugared glass, dipping into sugar for each cookie.
- Bake in the preheated oven until lightly browned, 9 to 12 minutes. Allow to cool on sheets for a minute or two before removing to finish cooling on racks.
Nutrition Facts : Calories 105.9 calories, Carbohydrate 17 g, Cholesterol 12.8 mg, Fat 3.8 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 1.4 g, Sodium 68.4 mg, Sugar 10.8 g
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.
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- Spray a cookie sheet with non-stick spray, and spread out the chopped pecans -reserving about 1/2 cup which are really finely chopped to use on the top at the end.
- Melt the butter and water in a large pot. Add the sugar and stir constantly until it's dissolved. Occasionally brush the inside of the pot down with water, using a pastry brush, to help prevent the candy from re-crystallization. Continue cooking and stirring until the candy turns a dark amber. Be careful not to burn it though.
- Pour the candy evenly over the nuts. Use a spoon to smooth it out and completely cover the nuts. Be careful, it's very hot.
- While the candy is still hot, cover completely with chocolate chips. As they melt, use a knife to spread the chocolate evenly. Sprinkle with the reserved finely chopped pecans. Let it harden, and then break into pieces.
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