---------------------------KAREN PHILLIPS CBTX40A---------------------------
      1 c  Pecan halves

      2 c  Heavy cream

      2 c  Granulated sugar

      2 c  Half-and-half

    1/4 t  Lemon juice

      8    Egg yolks

      1 oz Unsweetened chocolate;

           -broken into 1/2 oz pcs
    1/4 c  Myer's Dark Rum

  EQUIPMENT: Measuring cup, measuring spoons, baking
  sheet with sides, 2 2 1/2-qt. saucepan, whisk, metal
  spoon, cook's knife, cutting board, 2-qt. 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. Toast the pecan
  halves on a baking sheet in the preheated oven for 10
  to 12 minutes. Cool to room temperature. Combine 1 1/4
  cups of sugar and the lemon juice in a 2 1/2-qt
  saucepan. Stir with a whisk to combine (the sugar will
  resemble moist sand). 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). Remove the saucepan from the heat.
  Add the unsweetened chocolate and stir gently to
  blend. 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. Freeze the
  chocolate pecan crunch for 20 minutes. Remove from the
  freezer. Chop the chocolate pecan crunch into 1/4"
  pieces. Store in a sealed plastic container in the
  freezer until needed.
  Continued >>>