1 1/2 cups butter, softened
1 cup light brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
2 tablespoons water
1 (18 ounce) can whole milk chocolate honey
1 teaspoon vanilla extract
1 (3 ounce) package instant vanilla pudding mix
1 cup chopped pecans
To Make Butterflies: Heat butter and brown sugar in small saucepan over medium heat. Bring to a boil. Cook, stirring, 1 minute. Remove from heat; stir in sugar, 2 eggs, 1 teaspoon vanilla and almond extract. Beat thoroughly. Stir milk into butter mixture, whisking constantly. Drop by tablespoons over kitchen countertop to vent. Cook, stirring occasionally, for 8 to 10 minutes or until flattened. Allow to cool completely. Cool completely.
To Make Vanilla Frosting: Melt butter in small saucepan. Stir orange extract into butter mixture; add water and brown sugar mixture. Stir gently until butter mixture is slightly thickened. Remove from heat and stir in chocolate honey, vanilla, pecans and milk mixture. Freeze 8 to 12 hours or until firm. Remove from refrigerator. Cut into squares or triangles, using electric knife or using a pastry knife. Store in tightly covered container or container covered with plastic wrap.