Maple-pecan candy (not quite brittle)
Dec. 11th, 2012 11:45 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
commodorified1 lb pecans, in halves.
2 C maple syrup
2 C demerara sugar, or regular dark-brown sugar.
1 C butter.
1T vanilla extract or lemon extract or both.
Toast pecans in a large frying pan over medium heat, stirring regularly. When they look and smell done pour them onto a greased cookie sheet and spread them evenly.
Combine syrup, sugar and butter in a LARGE saucepan with a fairly heavy bottom. This mixture foams as it boils, give it lots of room.
Go put on long pants and clear the room of unsupervised small children and pets. Boiling sugar syrup is basically napalm; it sticks to skin and burns horribly. If you do get some on you DO NOT put the burn into cold water: the surface will harden and the inside will cook. As will you. Scrape the syrup off gently with a butter knife and then put the burn in cold water.
Bring the mixture to a boil over medium heat, stirring continuously. Continue to stir and let it boil for 15 minutes or until it darkens slightly or until your candy thermometer says 220 F. Add 1 Tablespoon of vanilla or of lemon extract or both and pour the mixture over the pecans. Let cool completely, break into pieces.
Maple syrup carmelises at a low enough temperature that you can't quite make brittle with it, but this makes a fairly hard candy. You can substitute other kinds of nuts if you like; we just like pecans. I bet salted nuts would be interesting, too.
2 C maple syrup
2 C demerara sugar, or regular dark-brown sugar.
1 C butter.
1T vanilla extract or lemon extract or both.
Toast pecans in a large frying pan over medium heat, stirring regularly. When they look and smell done pour them onto a greased cookie sheet and spread them evenly.
Combine syrup, sugar and butter in a LARGE saucepan with a fairly heavy bottom. This mixture foams as it boils, give it lots of room.
Go put on long pants and clear the room of unsupervised small children and pets. Boiling sugar syrup is basically napalm; it sticks to skin and burns horribly. If you do get some on you DO NOT put the burn into cold water: the surface will harden and the inside will cook. As will you. Scrape the syrup off gently with a butter knife and then put the burn in cold water.
Bring the mixture to a boil over medium heat, stirring continuously. Continue to stir and let it boil for 15 minutes or until it darkens slightly or until your candy thermometer says 220 F. Add 1 Tablespoon of vanilla or of lemon extract or both and pour the mixture over the pecans. Let cool completely, break into pieces.
Maple syrup carmelises at a low enough temperature that you can't quite make brittle with it, but this makes a fairly hard candy. You can substitute other kinds of nuts if you like; we just like pecans. I bet salted nuts would be interesting, too.