| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 55 | Servings | ||
INGREDIENTS
| 1 1/2 | lb | Pecan halves |
| 1 | Stick unsalted butter, cut | |
| up | ||
| 2 | c | Light corn syrup |
| 1/2 | c | Whole milk |
| 2 | c | Sugar |
| 1 | pn | Baking soda |
| 12 | oz | Evaporated milk |
| 1 | lb | Semisweet chocolate |
| 1 | Other Carbohydrates |
INSTRUCTIONS
1 Heat oven to 350 degrees. Toast nuts on a baking pan for 10 minutes; remove from oven. Generously butter five baking pans. Arrange 5 pecan halves in a snowflake-shaped cluster, overlapping nuts in center. Repeat with remaining nuts, spacing clusters two inches apart. In a heavy saucepan, combine corn syrup, whole milk, and sugar. Place over medium-high heat; cook, stirring occasionally with a wooden spoon, until syrup mixture comes to a boil, about 6 minutes. Stir in baking soda. Clip a candy thermometer to pan; add butter, stirring constantly until melted, keeping mixture at full boil. Slowly pour in evaporated milk; cook at a boil, stirring constantly, until temperature reaches 240 degrees (softball stage), about 45 minutes. If pan starts to overflow, turn down heat for a few minutes; return to a boil. Remove caramel from heat; transfer to a medium metal bowl. Cool to 200 degrees; caramel will have consistency of thick honey. Using a spoon, gently mound 1 tablespoon caramel on top of each cluster. Allow caramel to harden. If caramel becomes too stiff, place bowl over low heat; stir constantly for several minutes until returned to proper consistency. Temper the chocolate. Drizzle 1 tablespoon of tempered chocolate over each cluster; set aside in a cool place to harden. Store in an airtight container. Makes 55 to 60. Source: "Martha Stewart Living Magazine, Nov 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 169 Calories (kcal); 9g Total Fat; (45% calories from fat); 1g Protein; 24g Carbohydrate; 7mg Cholesterol; 25mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 212
Calories From Fat: 114
Total Fat: 13.6g
Cholesterol: 6.4mg
Sodium: 19.4mg
Potassium: 73.3mg
Carbohydrates: 24.5g
Fiber: 1.7g
Sugar: 18g
Protein: 2g