INGREDIENTS

INSTRUCTIONS

1 Roughly chop half the pecans and set all the nuts aside. Line 2-3 cookie
sheets with parchment paper.
2 Stir the brown and white sugars, cream and milk together in a heavy-based
saucepan over a medium heat. Stir continuously until the mixture reaches
the soft-ball stage (see Cook's Tip).
3 Remove from the heat immediately and beat with an electric beater or a
balloon whisk until the mixture loses its sheen and becomes creamy in
texture and grainy looking. This could take 15 minutes by hand or about 5
minutes with an electric beater.
4 Stir in the vanilla and both batches of nuts and drop tablespoons of the
mixture onto the lined cookie sheets, allowing it to spread of its own
accord. Allow to cool and set at room temperature. Store between layers of
waxed paper in a tight-lidded tin. Makes about 30 pieces.
COOK'S TIP
A mixture has reached the soft-ball stage when a teaspoonful dropped into
cold water quickly sets to a soft ball. As this stage approaches, a
spoonful of the mixture dribbled on the surface of the mixture in the pan
will hold its trail. Test frequently towards the end of the cooking time
unless you are using a sugar thermometer.
Creative Cooking Library, The Cajun & Creole Cookbook, The Very Best Of
Modern Louisiana Cooking, Photographed Step-By-Step, by Ruby Le Bois Typos
by Brenda Adams <adamsfmle@sprintmail.com>
NOTES : These resemble puddles of nut fudge.
Recipe by: Creative Cooking Library;"The Cajun & Creole Cookbook"
Posted to MC-Recipe Digest V1 #377, by Brenda Adams
<adamsfmle@sprintmail.com> on Fri, 17 Jan 1997.

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