| 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 <dharmaa@yahoo.com> on Nov 21,
1998, converted by MM_Buster v2.0l.
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