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Pecan Butter Crunch - (Heath Bar)

Pecan Butter Crunch - (Heath Bar) is a desserts recipe made with Granlated Sugar, Water, and Milk Chocolate Bars. Scale it up or down for the number of people at the table.

Ingredients

• 1 cup
• 1/4 cup
• 10 oz

Method (preview)

1. 1

   Bake until golden (about 15 minutes). Turn off oven, but leave pans inside to keep nuts warm.

2. 2

   Put butter in heavy 2-quart saucepan. Cook over low heat until melted.

3. 3

   Stir in sugar, water, and corn syrup.

4. 4

   Increase flame to medium-high.

5. 5

   Cook, stirring constantly with wooden spoon, until sugar has dissolved and mixture comes to a boil (4 - 5 minutes).

6. 6

   IMMEDIATELY turn off flame under pot.

7. 7

   QUICKLY stir in salt and 1 1/2 cups (contents of one pan) pecans.

8. 8

   Pour into foil-lined pan, using wooden spoon to spread mixture to edges.

9. 9

   Turn off flame.

10. 10

    Quickly spread one-half of the melted chocolate over the cooled toffee.

11. 11

    Evenly sprinkle with one-half of the remaining pecans.

12. 12

    Pat down with spatula.

13. 13

    Cover pan with waxed paper. Top with inverted cookie sheet. Carefully invert. Peel off foil. Spread toffee with remaining melted chocolate.

14. 14

    Sprinkle with remaining nuts. Pat down with spatula.