Pecans with Pecans – a detailed recipe for cooking. с друзьями: 
AT ремя: 25 мин. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.5 tbsp. Sahara
- 3/4 Art. brown sugar
- 1 tsp salt, plus another 1 tsp. for sprinkling
- 1.5 tbsp. chopped pecans roasted
- 1/2 tbsp. skim milk
- 110 gr. butter
- 2 tsp bourbon
- 1 tsp vanilla extract
- Special equipment: candy thermometer
Recipes with similar ingredients: brown sugar, pecans, vanilla extract, milk, bourbon
Recipe preparation:
- Lay a large sheet of parchment paper on a flat surface, preferably granite or wood. Place all ingredients into a large pot and on the side attach a thermometer to sweets. The thermometer should be deeply immersed in the mixture. Set medium heat. Take a larger bowl than the pan, and half fill with ice water. Set aside.
- Stir the mixture with a wooden spoon. When everything melts start monitoring your temperature. When the thermometer shows exactly 113 ° C, remove the pan from the heat and place in a bowl with cold water to stop the cooking process. Bye pan in ice water, stir the mixture for 45 seconds, cooling it evenly.
- Use a large spoon to drip a little mixture on parchment paper. Вeach such “puddle” must have nuts. Sprinkle lightly if desired with salt. Allow the mixture to cool completely. At high humidity indoors it may remain sticky – place it in front of fan to dry. Carefully transfer to a can. No need to lay too much candy on top of each other – maximum three layers, and each one with wax paper.
