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.
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.
BUTTER PECAN SWEET POTATO CRUNCH
Make and share this Butter Pecan Sweet Potato Crunch recipe from Food.com.
Provided by Crafty Lady 13
Categories Dessert
Time 1h5m
Yield 15-20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. In a large bowl, combine sweet potatoes, evaporated milk, sugar, eggs, cinnamon and vanilla. Pour sweet potato mixture into greased 13 x 9 cake pan.
- Sprinkle dry cake mix on top. Cover with chopped pecans. Drizzle melted butter or margarine on top of pecans.
- Bake for approximately 1 hour, or until center is firm. Chill well. Cut into squares. Serve with whipped topping.
Nutrition Facts : Calories 326.4, Fat 16.1, SaturatedFat 6, Cholesterol 65.5, Sodium 226.3, Carbohydrate 42, Fiber 2.8, Sugar 23.6, Protein 5.2
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.
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.
PECAN CRUNCH COOKIES
I found this recipe in one of my hometown newspapers when I went home for Christmas. It won 1st place in a cookie contest held by the paper. I haven't made these yet, so the yield is just an approximation. Once I've made the cookies, I'll update the recipe.
Provided by bernrome
Categories Dessert
Time 33m
Yield 60 cookies
Number Of Ingredients 13
Steps:
- In large mixer bowl blend sugar, powdered sugar, butter and oil until mixed well. Add almond extract and eggs and mix well.
- Lightly spoon flour into measuring cup and level off. Gradually blend in flour, baking soda, salt and cream of tartar at low speed. By hand, stir in pecans and brickle chips.
- Roll large tablespoonful of dough into balls. Roll balls in sugar and place on ungreased cookie sheet. Flatten in criss-cross pattern with fork.
- Bake at 350°F for 8 minutes. Do not overbake. Cool 1 minute before removing from cookie sheet.
Nutrition Facts : Calories 157, Fat 10.4, SaturatedFat 2.9, Cholesterol 15.7, Sodium 91, Carbohydrate 14.8, Fiber 0.7, Sugar 7.2, Protein 1.7
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
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PECAN BUTTER CRUNCH RECIPE - LIFE IS A PARTY
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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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