Butter Pecan Crunch Candy-A light buttery taste combined with pecans and coconut, makes a great food gift!
Finally! I work up this morning to cooler weather. It’s almost November and we’ve been having highs in the 80’s. I turned off the air conditioning 2 weeks ago, hopefully for good. It’s hard to get into the fall season when you’re still wearing shorts.
In addition to the cooler weather, the gorgeous fall colors (I love the brilliant bright yellows, oranges and reds I see on the trees) getting to wear sweaters and boots, I also go on a candy making binge.
I love giving candy during the Thanksgiving and Christmas holidays. It’s the perfect gift. Everyone loves homemade candy. It packages well. You can ship it. It never lasts long. And it’s easy to make.
I especially love making candy that you just pour out, let cool, then cut. The shapes don’t have to be perfect. You get a few different sizes. Some smaller pieces for those watching their waist lines, some bigger for those that want to indulge a bit.
This Butter Pecan Crunch is a hard candy, not so hard that you’d break your teeth but it’s not soft like chocolate bark or a caramel. A rich buttery, caramel flavor with lots of pecans and the coconut gives a little added flavor.
Connect with Chocolate Chocolate and More!
Save your favorite recipes
to your personal recipe box with the 
button on all my recipes! Create a Meal Plan with your “favorite” recipes and the ingredients will automatically be added to your own Grocery List!
Ingredients
- 3/4 cup shredded coconut
- 3/4 cup pecans, coarsely chopped
- 1/2 cup butter
- 1 1/2 cups sugar
- 3 tablespoons water
- 1 tablespoon light corn syrup
- 1/2 teaspoon salt
Instructions
- Line a large baking sheet with parchment paper. Lightly spray with cooking spray. Spread Coconut evenly in center of pan, leaving 2-3 inches of empty parchment on all sides. Sprinkle pecans over top of coconut. Set aside.
- In a medium heavy bottomed saucepan, Melt butter. Stir in Sugar, water, corn syrup and salt.
- Stirring continuously, cook over medium heat until mixture boils and reaches the Soft Crack Stage, 290 degrees on a candy thermometer. About 10 minutes.
- Remove from heat and carefully pour over entire surface of coconut and pecans. Let cool completely, then cut into pieces. Store in an airtight container.
Notes
always use caution making candy, the hot liquid can cause serious burns if it comes in contact with the skin.
recipe source ChocolateChocolateandmore.com
It’s important to have a good Candy Thermometer
Want more candy ideas?
Strawberries and Cream White Chocolate Bark
Homemade Marshmallows from Dieter’s Downfall
Homemade Nut Rolls from I Am Baker
Oh this crunch candy looks good. We love giving candy for holidays (and hostess and teacher gifts) too!!! Must make this one soon!
This looks SO GOOD!
GAH! 80 degress? I am kind of jealous. Let’s say Seattle has been QUITE the opposite.
But I’ll happily curl up under my heated blanket and munch on ALL of this delicious looking candy! Pinned!
this looks incredibly! Surprisingly easy, too! But mmmm that buttery flavor!
is it white or brown sugar that you use???
It’s white sugar.