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EQUIPMENT: Measuring cup, measuring spoons, baking sheet with sides, 2 2 1/2-qt.
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saucepan, whisk, metal spoon, cook's knife, cutting board, 2-qt.
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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 325F (160C).
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Toast the pecan halves on a baking sheet in the preheated oven for 10 to 12 minutes.
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Cool to room temperature.
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Combine 1 1/4 cups of sugar and the lemon juice in a 2 1/2-qt saucepan.
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Stir with a whisk to combine (the sugar will resemble moist sand).
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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).
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Remove the saucepan from the heat.
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Add the unsweetened chocolate and stir gently to blend.
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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.
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Freeze the chocolate pecan crunch for 20 minutes.
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Remove from the freezer.
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Chop the chocolate pecan crunch into 1/4 inch pieces.
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Store in a sealed plastic container in the freezer until needed
