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Chocolate Buttercrunch with Sea Salt

Source of Recipe

From "Once Upon A Chef" by Jennifer Segal


Recipe Introduction

"I make batches and batches of this crunchy toffee and chocolate candy over the holidays. It's perfect for gift giving, easy to whip up with very few ingredients, and crazy addictive! The crunchy toffee layer is made by heating a sugar and butter syrup until it reaches 300° to 310° F, the 'hard-crack' stage. I highly recommend using a foolproof candy thermometer for this process, but you can also test the syrup the old-fashioned way. When the syrup starts to darken, use a teaspoon to drop a dollop into ice-cold water. It should harden immediately so that you can snap it in two. If it bends, it's not quite ready."

List of Ingredients

â—¦ 2 cups roughly chopped pecans
â—¦ 1 cup (2 sticks) unsalted butter
â—¦ 1 ½ cups sugar
â—¦ 1 tablespoon light corn syrup
â—¦ 1 cup semisweet chocolate or chocolate chips, best quality, such as Ghirardelli or Guittard
â—¦ ½ teaspoon flaky sea salt or kosher salt


Recipe

Preheat the oven to 350° F and set an oven rack in the middle position. Line a 9-by-13-inch metal baking pan with parchment paper so that it goes up the sides of the pan. (Place a few dabs of softened butter on the pan to secure the parchment, if necessary.)

Spread the pecans in a single layer in the prepared pan. Bake until fragrant, about 8 minutes; let cool in the pan. Remove half of the pecans from the pan and set aside in a bowl. Spread the remaining nuts evenly around the pan.

In a medium saucepan, melt the butter over medium heat. Add the sugar, corn syrup, and 3 tablespoons water and stir well to combine; bring the mixture to a boil. Continue boiling gently over medium heat, without stirring, until the mixture turns a caramel color and reaches 300° F on an instant-read or candy thermometer, 10 to 12 minutes.

When the syrup is ready, pour it evenly over the nuts in the pan. Wait for the syrup to solidify, 4 to 5 minutes, then immediately scatter the chocolate over the top. Wait for the chocolate to soften, about 3 minutes, and then use an offset spatula or the back of a spoon to smear the chocolate into an even layer. Sprinkle the salt over the top, followed by the reserved nuts.

Place the baking sheet in the freezer for 30 to 35 minutes, or until just set (no longer or it won't break into chunks easily). Use the parchment overhang to lift the buttercrunch slab out of the pan, then use your hands to break it into uneven pieces. Store the candy in an airtight container for 2 weeks in the refrigerator or at room temperature.

Makes about 25 pieces




• Heads Up:
Sugar cooked to high temperatures can cause serious burns. When making this recipe I recommend wearing oven mitts and a long-sleeved shirt (and never test the mixture with your fingers).