Frozen Butter Pecan Crunch Recipes

BUTTER PECAN CRUNCH

Steps:

• Combine cracker crumbs and butter; press into a 13-in. x 9-in. dish. Chill., In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Fold in ice cream and whipped topping. Spoon over crust. Sprinkle with candy. , Freeze for at least 2 hours. Remove from the freezer 20 minutes before serving.

BUTTER PECAN CRUNCH

Steps:

• 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.

PECAN BUTTER CRUNCH

Steps:

• Cook sugar, syrup and water until mixture thickens and bubbles (about 230 degrees). Add butter and pecans. Stir continuously and continue cooking until nuts begin to brown or start popping (290 degrees). Remove from heat. Add vanilla and soda and stir thoroughly. Pour quickly in several pieces on large buttered surface. Do not spread with knife or spoon. Allow to cool slightly. Stretch and pull with hands until very thin. (The thinner it is stretched, the more brittle it will be.) When cooled and hardened, break into small pieces. Store in airtight container.

PECAN BUTTER CRUNCH

Steps:

• Cook sugar, syrup and water until mixture thickens and bubbles (about 230 degrees). Add butter and pecans. Stir continuously and continue cooking until nuts begin to brown or start popping (290 degrees). Remove from heat. Add vanilla and soda and stir thoroughly. Pour quickly in several pieces on large buttered surface. Do not spread with knife or spoon. Allow to cool slightly. Stretch and pull with hands until very thin. (The thinner it is stretched, the more brittle it will be.) When cooled and hardened, break into small pieces. Store in airtight container.

FROZEN BUTTER PECAN CRUNCH BARS

Steps:

• Prepare a 13 x 9-inch ungreased glass Pyrex baking dish.
• In a bowl combine the graham cracker crumbs with sugar and melted butter or margarine; mix well.
• Pat the mixture into the bottom of the prepared baking dish; chill until completey cool.
• In a mixing bowl beat the two vanilla pudding mixes with 2 cups milk until well blended (about 1 minute).
• Fold in the softened ice cream and Cool Whip topping until completely blended.
• Spoon over the crust.
• Sprinkle with chopped candy bars.
• Freeze until firm.
• Thaw about 15 minutes before slicing.

CONTEST-WINNING BUTTER PECAN ICE CREAM

Steps:

• In a small skillet, toast pecans in butter for 5-6 minutes or until lightly browned. Cool., In a heavy saucepan, heat half-and-half to 175°; stir in the brown sugar until dissolved. Whisk a small amount of hot cream mixture into the eggs; return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon., Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto the surface of custard. Refrigerate for several hours or overnight. Stir in toasted pecans., Fill cylinder of ice cream freezer; freeze according to the manufacturer's directions. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.

BUTTER PECAN CRUNCH

Steps:

• Mix crumbs and butter; press into bottom of 9x13 pan.
• Chill.
• Beat pudding mixes and milk until well blended.
• Fold in ice-cream and Cool Whip.
• Spoon over crust.
• Sprinkle with crushed Heath bars.
• Freeze.
• Thaw about 20 minutes before cutting.

FROZEN BUTTER PECAN CRUNCH

Steps:

• In a bowl, combine graham cracker crumbs and melted butter.
• Pat evenly into bottom of an ungreased 13x9-inch baking pan.
• Chill thoroughly in freezer.
• In a mixing bowl, beat the pudding mixes with half and half or milk until well blended (about 1 minute).
• Fold in the icecream and Cool Whip whipped topping; spoon over chilled crust.
• Sprinkle with crushed Heath bars; Freeze.
• Remove from freezer about 20 minutes before serving.
• Store tightly covered with foil in the freezer.