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| Fresh Season Glazed Pecans |
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| Toothpicks, Wax paper |
| 2 Qt. Saucepan, Thermometer |
| 1 LB Fresh Season Pecan Halves - Toasted |
| 3 Cups Sugar |
| ½ Tsp. Cream of Tartar |
| 1 Cup Water |
| Course Salt |
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Toast the Pecan Halves
Insert toothpicks into toasted pecan halves.
Prepare Glazing - In the saucepan combine sugar, water, and
cream of tartar. Place thermometer into saucepan not allowing it to
touch the bottom(clip). Bring mixture to a boil until
thermometer reaches 300°F.
Dip pecans - Working very quickly, remove mixture from heat
and dip pecans in an upward motion through the glazing and place onto
waxed paper. Work fast as mixture is setting. Try to coat pecan halves
quickly and lightly as too much candy is not desirable. Ideally you
want a very thin candy shell on a toasted pecan.
For best results - Prepare on a clear day and allow to cool
thoroughly(30 min). Note the difference in color of the pecan halves
in the photo. Toasted pecans are darker and work better as the taste
is enriched and they have had the moisture content reduced(due to
toasting). The raw pecans are higher in moisture content which does
not perform as well in a candy shell. |
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