| 1 | Equipment: measuring cup, measuring spoons, baking sheet with sides, 2 2 ?qt. |
| 2 | Saucepan, whisk, metal spoon, cook"s knife, cutting board, 2-qt. |
| 3 | Plastic container w/ lid, electric mixer with paddle, rubber spatula, instant-read test thermometer, 2 stainless steel bowls (1 large), ice cream freezer preheat the oven to 325 degrees. |
| 4 | Toast the pecan halves on a baking sheet in the preheated oven for 10 to 12 minutes. |
| 5 | Cool to room temperature. |
| 6 | Combine 1 ?cups of sugar and the lemon juice in a 2 ?qt saucepan. |
| 7 | Stir with a whisk to combine (the sugar will resemble moist sand). |
| 8 | Caramelize the sugar for 8 to 10 minutes over medium-high heat, stirring constantly with a whisk to break up any lumps (the sugar will first turn clear as it liquefies, then light brown as it caramelizes). |
| 9 | Remove the saucepan from the heat. |
| 10 | Add the unsweetened chocolate and stir gently to blend. |
| 11 | Pour the chocolate-caramel mixture over the pecans and stir with a spoon to completely coat the pecans with the chocolate caramel; spread the mixture evenly over the bottom of the baking sheet. |
| 12 | Freeze the chocolate pecan crunch for 20 minutes. |
| 13 | Remove from the freezer. |
| 14 | Chop the chocolate pecan crunch into ? pieces. |
| 15 | Store in a sealed plastic container in the freezer until needed. continued >> |
