Does anyone have the recipe for Pecan Candy (not for Pralines)?
Answers:
PECAN CREAM CANDY
2 1/2 c. sugar
1/2 c. evaporated milk
1/2 c. light corn syrup
1/2 c. margarine
1 tsp. vanilla
2 - 2 1/2 c. chopped pecans
Mix all ingredients except vanilla and pecans. Bring to rolling boil; for 3 minutes. Remove from flame and add nuts and vanilla. Beat 3 to 4 minutes, drop by spoonful onto waxed paper. Makes 3 dozen.
Stuckey's Pecan Log Rolls
1/4 cup corn syrup
1/4 cup water
1 1/4 cups granulated sugar
1 egg white
1/8 teaspoon cream of tartar
1 teaspoon vanilla extract
1 (14 ounce) package caramels
3 tablespoons water
2 cups coarsely chopped pecans
Line a 9 x 5-inch loaf pan with buttered wax paper; set aside.
Combine corn syrup, water and sugar in small heavy saucepan. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Wash down side of pan with pastry brush dipped in hot water frequently, to remove sugar crystals. Add candy thermometer. Continue to cook until mixture reaches the hard-ball stage (255 degrees F).
Meanwhile, beat egg white and cream of tartar with heavy duty electric mixer, until stiff but not dry. Slowly pour hot syrup into egg white, beating constantly. Add vanilla extract. Beat until candy forms soft peaks and starts to lose its gloss. Spoon fondant into prepared pan. Cut into three strips lengthwise, then crosswise in center. Freeze until firm.
Line a baking sheet with wax paper, set aside. Melt caramels with water in small heavy saucepan, over low heat, stirring occasionally. Arrange pecans on wax paper. Working quickly, drop 1 piece of the frozen fondant into melted caramels to coat. Roll in pecans to completely coat. Place on prepared baking sheet to set. Repeat with remaining fondant pieces, reheating caramel mixture if it becomes too thick. Cut logs into 1/2-inch slices. Store in the refrigerator in an airtight container between layers of wax paper or freeze up to 3 months.
Makes six 5-inch rolls.
Other Answers:
you can go to this web site to find the recipe for pecan candy they have all kinds of things that have to do with pecan http://www.pecan.com/recipes.htm
Source(s):
http://www.pecan.com/recipes.htm
PECAN CREAM CANDY
2 1/2 c. sugar
1/2 c. evaporated milk
1/2 c. light corn syrup
1/2 c. margarine
1 tsp. vanilla
2 - 2 1/2 c. chopped pecans
Mix all ingredients except vanilla and pecans. Bring to rolling boil; for 3 minutes. Remove from flame and add nuts and vanilla. Beat 3 to 4 minutes, drop by spoonful onto waxed paper. Makes 3 dozen.
Stuckey's Pecan Log Rolls
1/4 cup corn syrup
1/4 cup water
1 1/4 cups granulated sugar
1 egg white
1/8 teaspoon cream of tartar
1 teaspoon vanilla extract
1 (14 ounce) package caramels
3 tablespoons water
2 cups coarsely chopped pecans
Line a 9 x 5-inch loaf pan with buttered wax paper; set aside.
Combine corn syrup, water and sugar in small heavy saucepan. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Wash down side of pan with pastry brush dipped in hot water frequently, to remove sugar crystals. Add candy thermometer. Continue to cook until mixture reaches the hard-ball stage (255 degrees F).
Meanwhile, beat egg white and cream of tartar with heavy duty electric mixer, until stiff but not dry. Slowly pour hot syrup into egg white, beating constantly. Add vanilla extract. Beat until candy forms soft peaks and starts to lose its gloss. Spoon fondant into prepared pan. Cut into three strips lengthwise, then crosswise in center. Freeze until firm.
Line a baking sheet with wax paper, set aside. Melt caramels with water in small heavy saucepan, over low heat, stirring occasionally. Arrange pecans on wax paper. Working quickly, drop 1 piece of the frozen fondant into melted caramels to coat. Roll in pecans to completely coat. Place on prepared baking sheet to set. Repeat with remaining fondant pieces, reheating caramel mixture if it becomes too thick. Cut logs into 1/2-inch slices. Store in the refrigerator in an airtight container between layers of wax paper or freeze up to 3 months.
Makes six 5-inch rolls.
Source(s):
http://www.recipegoldmine.com/ccST/s27.html
CANDIED PECANS
1/4 tsp. salt
1 c. sugar
1/2 tsp. cinnamon
6 tbsp. milk
1/2 to 3/4 c. pecans
1 tbsp. vanilla
Mix first 4 ingredients and bring to a boil over medium heat, stirring occasionally. A heavy pan does better as thinner pans sometimes cause it to burn. Cook to soft boil stage. Remove from heat; add vanilla and pecans. Stir until all are coated well and until coating crystallizes. Quickly pour onto waxed paper and separate with 2 forks.
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