| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Emlive08 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Water |
| 4 |
c |
Sugar |
| 2 |
c |
Light corn syrup |
| 1 |
tb |
Steen's 100% Pure Cane Syrup |
| 2 |
ts |
Salt |
| 4 |
c |
Assorted nuts; such as pine nuts, pecan |
| 1 |
|
Pieces ; walnut pieces, sliced almonds, |
|
|
And peanuts |
| 1/4 |
c |
Unsalted butter – (1/2 stick); at room temperature |
| 1/2 |
ts |
Baking soda |
INSTRUCTIONS
Line two baking sheets with parchment or waxed paper. Combine the water and
sugar in a large nonstick heavy-bottomed sauce pan over medium-high heat.
Stir to dissolve the sugar, 4 to 5 minutes. Add the corn syrup, cane syrup,
and salt, and stir constantly and slowly with a wooden spoon until the
mixture comes to a gentle boil, about 2 minutes. Continue stirring until
the mixture reaches between 225 degrees and 230 degrees on a candy
thermometer. Add the nuts and continue stirring until the mixture reaches
290 degrees. Remove the pan from the heat. Add the butter and baking soda
and stir until the butter is completely melted, about 1 minute. Pour the
mixture onto the baking sheets, being careful as it is very hot, and spread
it evenly with a rubber spatula. Let cool completely. Break into pieces and
store in an airtight container. Will keep for up to 2 weeks. Give the candy
as gifts in either decorative tins, boxes or wrapped in cellophane paper.
This recipe yields about 4 pounds.
Recipe Source: EMERIL LIVE with Emeril Lagasse Recipe adapted from CREOLE
CHRISTMAS COOKBOOK, by Emeril Lagasse with Marcelle Bienvenu (c) 1997 -
William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1B74)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
02-09-1999
Recipe by: Emeril Lagasse
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