It’s Day Four of Christmas Treats Week! Today I’m sharing my recipe for Pecan Butter Crunch, affectionately known around here as Christmas Candy, also often called English Toffee. By any of its names though, it’s totally delicious.
I’m a little late posting today, because I spent the morning volunteering at my daughter’s school teaching them a little Christmas craft -tis the season. Her teacher said the sweetest thing to me as I was leaving, she thanked me for using my gifts to bless them. It really made me smile. It made me think about Life is a Party, and oh how I hope I’m using this little space to be a blessing to you.
The spirit behind a week of Christmas Treats, is really gift giving. It’s special to take the time to make something home made for family and friends, and I hope that these trusted and true recipes make it easier for you to show your love to the ones around you this holiday season.
This is a recipe I’ve been making many, many years. I first started making it when I was in high school, and it has become a real Christmas tradition for us. In fact, my mom makes (well has me make) a batch for all our customers every year.
It can be a little tricky to make, I have had a few fails over the years, but the failours have taught me a few tricks too.
If you follow me on Instagram, you might have seen my instagram story of making it last night.
- 1 lb. butter
- 2/3 cups water
- 2 cups white sugar
- 4 cups chopped pecans
- chocolate chips
- 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.
So one of my little tricks, is to help prevent the sugar from recystalizing -which is when the candy has a grainy texture to it. As you’re boiling your candy, have a mug of cold water and a pastry brush beside you. Occasionally wash down the sides of the pot with the pastry brush dipped in water. This method really helps and is worth doing. I use it every time.
This candy is perfect for gift giving. I love to package it up in a little tin, a mason jar, or a cello bag. Your friends and family will love it. It’s also a great addition to holiday cookie trays.
With Pecan Butter Crunch Christmas Candy, life really is a party!