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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 20 |
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This was as delicious as the double nut. I wanted to get a layer of nuts on the bottom instead of the butter coating on the double nut recipe. This is easy to make and worth the time and effort. Ingredients:
• 1/2 teaspoon butter to coat the bottom of the pan. |
• 2 - cups butter softened and divided |
• 2 - cups granulated sugar |
• 1/2 cup brown sugar |
• 2 1/2 cups chopped pecans |
• 1/2 cup chopped to almost a powder or use food processor |
• 2 - packages (12 ounces) semi-sweet chocolate chips. |
• wooden spoon (i prefer bamboo spoons) |
Directions:
1. Butter a 15 inch x 10 inch x 1 inch pan with 1/2 teaspoon butter spread as thin as possible and up the sides about 1/2 inch. Pour fine powdered pecans into pan and tilt the pan around to cover the bottom and sides.
2. Put one package 12 ounces of chips in a microwave safe container. You will nuke this just as the sugar mixture is just ready to remove from the stove.
3. In a heavy saucepan, combine sugars and butter.
4. Cook and stir over medium heat until a candy thermometer reads 290 degrees (soft crack stage). I used my 2 quart copper bottom and after 30 minutes on just slightly past the medium mark on my electric stove top the thermometer reached 295. I let it go to 305.
5. At 30 minutes it started to change consistency, it began balling up on the wooden spoon. At 35 minutes I pushed the start button on the microwave.
6. Put a towel on the counter so the pan you butter doesn’t get cold, it will pull the heat from the melted sugar and butter mixture. You want to keep it as hot as possible to help the chocolate to melt.
7. A few seconds before the microwave chips are done, stir in one cup of chopped pecans into the sugar/butter mixture.
8. Pour mixture into pan spreading mixture around with rubber spatula. Remove container with melted chips and spread out on top of melted sugar/butter mixture using spatula. I had my heat gun available to help melt the chocolate, it really helped.
9. Sprinkle chopped pecans over the mixture. Once it is completely covered use your hand to press the nuts into the mixture. The reason to do this is when you spread on the second lay of chocolate; you don’t to pull the nuts from the first layer. It works.
10. Place the container in a refrigerator for at least one hour. It needs to be really cold.
11. Once the tray is cooled, place on counter. Microwave the remaining full cup of chips, these you want really liquid. Pour over the first nut layer, spreading around with a rubber spatula.
12. Once the chocolate is spread, sprinkle with chopped pecans and press the nuts into the chocolate. Refrigerate at least 30 minutes.
13. Remove the tray, turn it over and place on the counter. Give the bottom a rap and the whole thing will fall out (see “bottom” pic). Turn over and cut into squares.
14. This has been an incredible treat. Everyone that has tasted it has just said “wow”. It is amazing. I think next time I will coat the bottom as I have done but I would chop more pecans and make a full layer on the bottom for the mixture to flow into so the bottom has a layer of nuts.
15. I would even like to try the full layer of nuts and figure out a way to make melted chocolate so thin that I could pour a thin layer of chocolate on the nuts then the sugar/butter mixture.
16. As I said before, how can 2 pounds of butter, 2 1/2 cups of sugar and pecans not taste good? Low in calories and fat!
17. This makes over 3 lbs of artery clogging and heart stopping good stuff. I give most of it away to friends, my favorite baristas at Starbucks who take special care of me. I call in my Non-fat Venti Mocha with 3 pumps of chocolate (normally there are 5 pumps, too sweet), no foam, and no whip. It is ready when I get there, love those baristas.
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