Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  pecan halves
  2               cups  heavy cream
  2               cups  granulated sugar
  2               cups  half-and-half
     1/4      teaspoon  lemon juice
  8                     egg yolks
  1              ounce  unsweetened chocolate -- broken in 1/2 ounce
                 piece  
     1/4           cup  dark rum

Preparation:

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.

Nutritional Information:

4660 Calories (kcal); 306g Total Fat; (58% calories from fat); 43g Protein; 443g Carbohydrate; 2354mg Cholesterol; 246mg Sodium