1 tbsp + 1 3/4 cups butter (do not substitute!) softened, divided
2 cups granulated sugar
1 tbsp light corn syrup
1 cup chopped pecans
1/4 tsp salt
1 lb milk chocolate candy coating
Butter a 15" X 10" X 1" baking pan with the 1 tablespoon of butter; set pan aside.
In a heavy 3-quart saucepan, melt the 1 3/4 cups butter; add the sugar and corn syrup. Cook, stirring, the mixture over medium heat until the soft crack stage - 295 degrees on a candy thermometer. Remove from heat; stir in pecans and salt.
Quickly pour the mixture into the prepared pan; let stand for 5 minutes.
Using a sharp knife, score candy into small squares; cut along the scored lines. All candy to stand at room temperature until cool.
Separate the squares using a sharp knife.
Melt the candy coating in the microwave, stopping to stir often until smooth. Dip the candy squares into the chocolate, one at a time. Place dipped candy onto waxed paper until set.
1 tbsp light corn syrup
1 cup chopped pecans
1/4 tsp salt
1 lb milk chocolate candy coating
Butter a 15" X 10" X 1" baking pan with the 1 tablespoon of butter; set pan aside.
In a heavy 3-quart saucepan, melt the 1 3/4 cups butter; add the sugar and corn syrup. Cook, stirring, the mixture over medium heat until the soft crack stage - 295 degrees on a candy thermometer. Remove from heat; stir in pecans and salt.
Quickly pour the mixture into the prepared pan; let stand for 5 minutes.
Using a sharp knife, score candy into small squares; cut along the scored lines. All candy to stand at room temperature until cool.
Separate the squares using a sharp knife.
Melt the candy coating in the microwave, stopping to stir often until smooth. Dip the candy squares into the chocolate, one at a time. Place dipped candy onto waxed paper until set.
file photo
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