Pecan Crunch

Recipe from

Oxmoor House


2 cups sugar
1 tablespoon butter
2 cups coarsely ground pecans


Combine sugar and butter in a 10-inch cast-iron skillet; cook over medium heat, stirring constantly, until sugar dissolves and becomes a golden syrup.

Remove from heat; stir in ground pecans. Working rapidly, pour mixture into a buttered 8-inch square pan. Mark top of warm candy into 1-inch squares, using a sharp knife. Cool completely before breaking into squares. Store in an airtight container.

Note: Ground walnuts or peanuts may be used in place of ground pecans.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1985
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