| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sugar |
| 1/3 |
c |
Water |
| 1/4 |
c |
Finely chopped pecans |
INSTRUCTIONS
1. Lightly spray baking sheet.
2. In a small heavy saucepan, combine sugar and water and bring to a simmer
over low heat, stirring occassionally, until sugar melts. Increase heat to
medium-high and cook, without stirring, until syrup turns medium amber, 3
to 5 minutes.
3. Immediately remove from heat and stir in pecans. Pour onto prepared
baking sheet, spreading in a thin layer. Let stand until praline is cool
and brittle.
4. Slide a metal spatula under praline to loosen it from pan; crack into
small pieces.
5. Place in a food processor and pulse until coarsely crushed or ground.
This will keep tightly covered, at room temp., for up to 3 days. Makes 1
cup. 35 calories per tablespoon; 1 gram fat.
Posted to JEWISH-FOOD digest by Barry Shub <shubbse@bellsouth.net> on Feb
17, 1998
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