Ingredients:
*4 cups pecans halves *2 1/4 cups (1 lb.) sugar *3 Tbs. light corn syrup *few grains of salt *1 cup (8 oz./2 sticks) butter, cut in 1-inch pieces *1/2 cup (4 oz.) heavy cream, at room temp. *3/4 lb. semisweet chocolate chips
Directions
*On a slightly oiled smooth surface, such as marble or plastic, place clusters of 5 or 6 pecans.
*To make the caramel cook the sugar with a spash of water and the corn syrup over gentle heat until the sugar is completely dissolved. Increase the heat, and boil, without stirring, until a caramel (golden) color is reached. Stir in the butter and when it is almost melted add the cream. Continue boiling, stirring occasionally, and insert a candy thermometer. When the temperature reaches 254 degrees, remove from heat and stir until it stops boiling. Place tablespoonful of this mixture on the pecan clusters. Let cool.
*Melt the chocolate gently in a bowl over simmering water, or in a double boiler. When smooth, mask each caramel cluster with a spoonful of chocolate (or brush on the chocolate). When cool, store in tins with wax paper in between layers–no need to refrigerate. Makes 42. MSR
Here’s the link to the recipe: http://ift.tt/2iVK6Xz
bon appetit
No comments:
Post a Comment