| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Not, Sent |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Sour cream |
| 2 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 2 |
tb |
Butter |
| 1/4 |
ts |
Baking soda |
| 4 |
c |
Pecan halves (about 2 pounds) |
INSTRUCTIONS
Lightly butter a jelly-roll pan. Combine the sour cream and sugar in a
medium saucepan and cook over medium low heat, stirring, until the mixture
almost reaches the hard ball stage ( 250° on a candy thermometer). Remove
from the heat.
Add the vanilla, butter and baking soda and beat with a spoon for 1-2
minutes. Add the pecans, stirring to coat. Turn the mixture out onto the
prepared pan. Let it cool, then separate the pecans into individual pieces.
Store in an airtight container.
Recipe by: Margaret Edwards Lee - Party Receipts
Posted to MC-Recipe Digest V1 #868 by The Taillons <taillon@earthlink.net>
on Oct 26, 1997
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