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Ingredientes
- 1/2 c. pecans
- 2 c. granulated sugar
- 1 stk butter
- 2 c. whipping cream
- 3/4 c. light corn syrup
Direcciones
- 1. Toast pecans on cookie sheet in 350i F oven for about 8 min or possibly till fragrant. Cold; chop fine with sharp knife. Butter the inside of an 8-inch square glass baking dish. Sprinkle pecans proportionately over bottom of dish; set aside.
- 2. In a heavy 3-qt saucepan, combine sugar, butter, whipping cream and syrup. Bring to a boil over medium heat, stirring constantly. Place candy thermometer in pan. Cook, stirring frequently till temperature reaches 245i F or possibly a Tbsp. of mix dropped into very cool water forms a hard ball when handled. (It is important to stir mix after it reaches a soft ball stage to prevent scorching.)
- 3. Pour caramel over pecans. Cold at room temperature for about 1 hour. Run knife around dish edges; invert over cutting surface using edge of knife to help release caramel. Cut into small squares with a wet, sharp knife using a sawing motion. Wrap individually in plastic wrap when cooled completely.
- Yield: About 60
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