| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Emlive02 |
18 |
servings |
INGREDIENTS
| 1 |
c |
Granulated sugar |
| 1 |
c |
(packed) Light brown sugar |
| 2 |
tb |
Light corn syrup |
| 2 |
tb |
Butter |
| 1 |
pn |
Salt |
| 1/2 |
c |
Sweetened condensed milk |
| 1 |
ts |
Vanilla extract |
| 1 1/2 |
c |
Pecan pieces |
INSTRUCTIONS
In a heavy saucepan, over medium heat, combine the sugar, brown
sugar, corn syrup, butter, salt and condensed milk. With a wooden
spoon, stir until the sugar dissolves. Continue to cook, stirring,
until smooth and light brown, about 8 minutes. Add the vanilla and
pecans and continue to cook, stirring, until the mixture reaches 234
to 240 degrees on a candy thermometer or the soft ball stage, that
is, when a bit dropped into cold water forms a soft ball that
flattens. Remove from the heat and drop by the spoonful onto waxed
paper. Let cool. Remove from the paper with a thin knife. This recipe
yields 1 1/2 dozen.
Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his
LOUISIANA REAL AND RUSTIC (c) 1996 - William Morrow Publishing From
the TV FOOD NETWORK - (Show # EM-1B23 broadcast 04-09-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-16-1998
Recipe by: Emeril Lagasse
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