It’s definitely the season when we’re spending time in the kitchen, baking and cooking delicious things to share with family and friends. Along with cookies and other treats, our family has always made candy for Christmas, too. It doesn’t get any easier – or more irresistible – than Walnut Pecan Butter Crunch! Rich and buttery, this candy has crunch but is not as hard as a brittle. Topped with chocolate and sprinkled with holiday nonpareils, you can pack this candy up for gifts. Make sure to keep some to fill your own candy jar!
My Nanie used to make this with almonds. My Mom made it with walnuts and my aunt, with peanuts. So pick your favorite nut! My own family loves walnuts and pecans, so I make mine with both and it’s so good!
There’s no need for a candy thermometer. Once the butter is melted, sugar and nuts are added and the mixture is stirred constantly until is turns a golden brown. Spread the mixture in a pan and sprinkle with the top with semi-sweet chocolate pieces, small or regular. The heat from the cooked mixture melts the chocolate and you just spread it over the top with a spatula or knife. Sprinkle with nonpareils, if you’d like, and let the candy set until firm.
Once the candy is firm, break it into pieces and it’s ready to enjoy! Store the candy in metal containers; it can be frozen for up to three weeks; thaw to room temperature. Make some now and you’ll have fresh, delicious Walnut Pecan Butter Crunch for Christmas.
I knew there was no way this batch was ever going to make it until Christmas unless I got it in the freezer, pronto! Mr. Smarty Pants and I treated ourselves to one piece each and then it was packed up and popped in the freezer. I just have to forget it’s in there for a few weeks. ?
What special holiday treats are part of your family traditions?
Thank you so much for stopping by and have a sweet day!
- 1 cup of butter
- 1 cup of sugar
- 1 and ½ cups of walnut pieces and chopped pecans
- 1 cup of semi-sweet chocolate pieces, either mini or regular sized
- Nonpariels (optional)
- In a heavy skillet, melt butter.
- Sit in sugar and add nuts; cook and stir constantly until mixture is golden brown, about 12-14 minutes.
- Spread mixture evenly in a 15 ½ x 10 ½ x 1-inch baking pan which has been lightly sprayed with Pam.
- Immediately sprinkle chocolate pieces over candy and spread melted chocolate across candy with a spatula or knife.
- Sprinkle with nonpareils, if desired.
- Cool candy completely until firm and set.
- Crack candy into pieces.
- Store candy in metal containers or freeze up to three weeks, in layers separated with waxed paper.
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Sounds wonderful. I have pinned it and heading over to share on G+ and FB. I am anxious to try this, since it sounds so good, and I always like to give gifts of food!
i like pecans and walnuts and will definitely use both in your pecan butter crunch. This is perfect for the holidays.
Wow – what a great looking snack Cindy!! I bet I couldn’t stop at one piece!!
Cindy,
I love giving food gifts for Christmas and I’m adding this to the list. Pinned.
Annamaria
This looks amazing! I’d take Christmas candy over a cookie any day! ?
Dear Cindy, What a wonderful and easy idea for the holidays. I wouldn’t be able to stop picking at this. Wishing you and your family a wonderful holiday season.
Blessings dear, Catherine xo
This candy looks incredible!! I have the feeling I would absolutely LOVE it, and I’m loving the fact that it’s a no-thermometer recipe!!
Veronica@downcakerylane says
Hi, I’m so glad I found your site via the linky party/An Italian In My Kitchen…you have so many great ideas, I’m going to be here for hours!
Hi Veronica! It is so sweet of you to visit and thank you for your kind comment! Love your blog name! Have a happy weekend!
Oh yum! This looks delicious. I love peanut brittle and this seems it’d be right up there with it. Thanks for linking up to Show Me Saturday.
Cindy, thanks so much for sharing this at the Thank Goodness It’s Thursday party. I’ve chosen it as this week’s feature!