| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Tex-Mex |
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Sugar |
| 1 |
tb |
Butter |
| 1/3 |
c |
Light New Orleans molasses |
|
ds |
Nutmeg |
| 1 |
c |
Light cream |
| 1 1/2 |
c |
Pecan meats,coarsely chopped |
INSTRUCTIONS
1.Combine the sugar, molasses, cream, butter and nutmeg in a two-quart
saucepan. Bring to a boil and continue to boil over medium heat, stirring
occasionally, to 250 deg F (mixture forms a firm ball in cold water)
<otherwise known as soft ball stage, if you don't know how to check that
lemme know and I'll give you some tips ;> ) 35-40 min.
2. Remove from heat and let stand three minutes. Add the nuts and drop the
mixture from a teaspoon onto waxed paper or foil. Let cool and dry
overnight.
The end.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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