Pecan Butter Crunch

Ingredients
Directions

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.

Sources: Just Born, Inc. 1-800-445-5787 Peeps

California Candy Company 1-888-226-3979

Art Institute of Colorado Candy Architect (Easter Scene) 1-800-275-2420

Burlingame Museum of Pez (650) 347-2301 Memoribilia

Punta Clara Candy Kitchen (334) 928-8477 1-800-437-7868

Hotlix 1-800-EATWORM

Top Secret Recipes www.topsecretrecipes.com

Ferrara Pan Candy (708) 366-0500

Fannie May Candies (312) 432-3417

Hershey Foods Corporation (717) 534-7648

Mars, Inc. (908) 850-2281

See's Candies Inc. (310) 586-7174


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