Ingredients
3 cup pecans, finely chopped 3/4 lb
1/2 lb butter, unsalted, grade aa land '
1 cup granlated sugar
1/4 cup water
1 tbsp light corn syrup
1 salt, pinch
10 oz milk chocolate bars
8 oz bakers german's dark sweet chocolat, e
Directions
Preheat oven to 300ø. This recipe requires a candy thermometer.
Although somewhat expensive to make, butter crunch goes far, and can
be used for a large number of gifts. It keeps and travels well, and
can be made up to two months in advance. Line large pan (such as 15 x
10 x 1 1/2-inch jelly roll pan) with aluminum Foil. Set aside. Divide
pecans between two small baking pans (such as 9-inch cake pans),
evenly spreading 1 1/2 cups in each. Bake until golden (about 15
minutes). Turn off oven, but leave pans inside to keep nuts warm. Put
butter in heavy 2-quart saucepan. Cook over low heat until melted.
Stir in sugar, water, and corn syrup. Increase flame to medium-high.
Cook, stirring constantly with wooden spoon, until sugar has
dissolved and mixture comes to a boil (4 - 5 minutes). Insert candy
thermometer. Continue boiling at moderate,s teady rate, stirring
almost constantly, until thermometer reaches 300 degrees F. (hard
crack stage). (Total cooking time will be approximately 20 minutes.)
IMMEDIATELY turn off flame under pot. QUICKLY stir in salt and 1 1/2
cups (contents of one pan) pecans. Pour into foil-lined pan, using
wooden spoon to spread mixture to edges. In top of double boiler
(over simmering water), melt chocolate. Turn off flame. Quickly
spread one-half of the melted chocolate over the cooled toffee.
Evenly sprinkle with one-half of the remaining pecans. Pat down with
spatula. Cover pan with waxed paper. Top with inverted cookie sheet.
Carefully invert. Peel off foil. Spread toffee with remaining melted
chocolate. Sprinkle with remaining nuts. Pat down with spatula.
Refrigerate until firm. Break into bite-sized pieces. Store in
airtight container. (It will remain fresh for at least two months.)
Servings: 1 servings
Pecan Butter Crunch - (Heath Bar) Recipe brought to you by Recipe Ideas
Categories: Nut; Pecan
The History of Recipes
It is actually possible to trace the history of written cooking instructions back into distant history, in fact as far back into history as the Egypt of the Pharoahs, and maybe further still. Interesting though that is, these, ancient cook books were just very simple hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the most ancient recipe in existence, according to Professor Solomon Katz, are some stone tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `blissful`. As we move into Roman times around 25BC a man called Apicius compiled some documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his works, he describes how the roman meals were separated into appetizers, main course and afters, a style of dining still practiced today. Aspicius also describes how the cooks of Roman times were skilled in the use of a wide range of spices, including a few that will be familiar to modern chefs for example bay, rue and parsley. Moving on, we have some books published in the 14th Century - a recipe book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these two books are unconnected to the spicy food that is popular today, but instead recipes for the types of food prepared by the chefs of the rich and powerful of the time. Later, in the 15th century, knights returning from the crusades brought us a variety of foods and spices from Arab cooking, including coriander, parsley, and rosemary. The introduction of these new culinary ideas led to a torrent in cookery books, many of which are kept safe in private libraries. During the following few centuries, the wealthy families of Europe strove to serve the most extravagent banquests, and as a consequence, the best cooks and their recipes were highly sought after. However, it was during the nineteenth century the formal cooking and recipe collections became popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to assembling, testing, and publishing recipes common in their social group. By the advent of the 1900s, recipe books were greatly in demand as a result of more people being able to read, more leisure time and being a little richer. The revolution that is television brought us TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes just like those on this web site. |
We hope you enjoy this Pecan Butter Crunch (Heath Bar) recipe.
