Pecan Buttercrunch
Recipe type: High Altitude Baking
  • 2 cups (1 lb) unsalted butter, melted
  • 4½ cups sugar
  • 3 oz water
  • 1 teaspoon salt
  • 1 tablespoon vanilla extract
  • 16 oz dark or milk chocolate, melted
  • 3½ cups finely chopped toasted pecans
  1. Combine the melted butter, sugar, water, and salt in a saucepan.
  2. Bring to a boil, stirring constantly.
  3. Cook over moderate heat to 298 F. For my altitude (8, 500 ft), I reduced my cooking temperature to 281 F.
  4. Add the vanilla off the heat, stir in well.
  5. Pour the mixture onto a silicone baking mat, or a lightly greased sheet of parchment paper, in a baking sheet. Spread quickly to the edges before the toffee sets.
  6. Allow to cool completely. Blot the toffee with a paper towel to remove any excess oil from the surface. The oil will inhibit the chocolate from sticking to the toffee- not good!
  7. Coat one side of the toffee with half of the chocolate and immediately sprinkle with toasted chopped nuts. Press down on the nuts so they stick into the chocolate.
  8. Place the baking sheet in your freezer for 8-10 minutes to set the chocolate.
  9. Once set, flip the toffee over and repeat with the remaining chocolate and pecans.
  10. When the chocolate has set on both sides, break into desired-size pieces. For longer storage, keep airtight in the refrigerator.
  11. Makes 60 oz, or 1 baking sheet broken up into pieces.
Recipe by High Altitude Bakes at