Serves: 5
Total Calories: 1,409
Yield: 25 - 30 pieces
Melt butter in heavy saucepan. Add sugar and cook, stirring constantly, until dissolved; do not burn. Add salt, water, and syrup. Cook to brittle stage or to register 290° on candy thermometer, stirring constantly. Remove from heat and pour into 2 shallow pans, spreading evenly to a thin layer. While candy cools, melt chocolate chips in top of double boiler over hot water, or microwave on HIGH for 2 minutes, then stir. Spread chocolate on candy layer and sprinkle with pecans. Let stand to cool, then break into pieces like peanut brittle.
Editor's Extra:
Easy to spread on greased foil. Breaks easy this way!
This Plantation Pecan Crunch recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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