| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Tex-Mex | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Sugar |
| 1 | tb | Butter |
| 1/3 | c | Light New Orleans molasses |
| ds | Nutmeg | |
| 1 | c | Light cream |
| 1 1/2 | c | Pecan meats,coarsely chopped |
INSTRUCTIONS
1.Combine the sugar, molasses, cream, butter and nutmeg in a two-quart saucepan. Bring to a boil and continue to boil over medium heat, stirring occasionally, to 250 deg F (mixture forms a firm ball in cold water) <otherwise known as soft ball stage, if you don't know how to check that lemme know and I'll give you some tips ;> ) 35-40 min. 2. Remove from heat and let stand three minutes. Add the nuts and drop the mixture from a teaspoon onto waxed paper or foil. Let cool and dry overnight. The end. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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