Pecan Butter Crunch – (heath Bar)

Somehow, somewhere within you is the pattern of the heavenly person you will become, and if you want to catch a glimpse of how glorious and full of splendor your body will be, just do a comparison. Compare a hairy peach pit with the tree it becomes, loaded with fragrant blossoms and sweet fruit. They are totally different, yet the same. Compare a caterpillar with a butterfly. As wet, musty flower bulb with an aromatic hyacinth. A hairy coconut with a graceful palm tree.

Joni Eareckson Tada

CATEGORY	CUISINE	TAG	YIELD
Dairy	German	Candies	1	Servings

INGREDIENTS

3	c	Pecans, finely chopped
		3/4 lb
1/2	lb	Butter, unsalted grade AA
		Land 'O Lakes
1	c	Granlated sugar
1/4	c	Water
1	T	Light corn syrup
		Salt, pinch
10	oz	Milk chocolate bars
8	oz	Bakers German's Dark Sweet
		chocolate

INSTRUCTIONS

Preheat oven to 300Ã¸. 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.)  From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4186 Calories From Fat: 2852 Total Fat: 340g Cholesterol: 14.2mg Sodium: 885.6mg Potassium: 2228.9mg Carbohydrates: 315g Fiber: 47.7g Sugar: 18.9g Protein: 51.2g