Recipes for December > Amazon.com Best sellers: The most popular items on Amazon >
| | Pecan Crunch
2 cups (about 8 ounces) of pecans
1 teaspoon of baking soda
2 1/2 cups of sugar
1 1/2 cups of butter or margarine
1/2 cup of water
1 tablespoon of cider vinegar
1 teaspoon of salt
4 ounces of milk chocolate
Very coarsely chop 1 cup of the pecans; finely chop the other pecans and reserve 1/2 cup for topping. Mix the 1 cup coarsely chopped and 1/2 cup finely chopped pecans with the baking soda. Set aside.
In a heavy 2 quart saucepan, combine the next 5 ingredients. Set over low heat and stir until sugar is dissolved. Continue cooking without stirring, until candy thermometer registers 290ºF. ( crack stage - forms threads which are hard but not brittle in very cold water).
Remove from heat and remove thermometer; add nut soda mixture and stir until just blended. Pour into a buttered 10 inch square pan. Cool completely on cooling rack.
When candy is cooled, melt chocolate over simmering water, cool slightly, and spread evenly over candy. Sprinkle the remaining 1/2 cup finely chopped nuts over the melted chocolate.
When chocolate is set, turn candy out of pan and break into pieces. Store between pieces of plastic wrap in a tightly covered container. About 2 pounds of candy.
|
|
| |
|
Basic-Recipes.com
|