| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 3/4 | c | Firmly packed light brown sugar |
| 1/4 | c | Water |
| 3 | tb | Maple syrup |
| 2 | tb | Butter or margarine |
| 1/2 | c | Chopped pecans |
| 1/4 | c | Whipping cream |
INSTRUCTIONS
I saw these in December's Southern Living. Thought you guys might be interested. *Cook first 3 ingredients in a saucepan over medium heat, stirring constantly, 6-8 minutes or until a candy thermometer registers 234 degrees (soft ball stage). Remove from heat; stir in butter. Cool. *Stir in pecans and whipping cream. Store in refridgerator up to three weeks. Serve warm over ice cream. Yield: 1 cup Prep time: 5 min Cook time: 6-8 min >From Katie Mitchell in Birmingham, Alabama Posted to MM-Recipes Digest by Colleen <[email protected]> on Nov 21, 1998, converted by MM_Buster v2.0l.
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