Difference between revisions of "Pecan Roll"
RealRecipes (talk | contribs) m (Text replace - "Category:Cathy's Recipes" to "Category:North American cuisine") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 9: | Line 9: | ||
* 1 cup [[light brown sugar]] | * 1 cup [[light brown sugar]] | ||
| − | == | + | == Procedures == |
# Boil cream, sugar, syrup, to soft-ball stage (234°F – 238°F). | # Boil cream, sugar, syrup, to soft-ball stage (234°F – 238°F). | ||
# Cool to room temperature, then beat till creamy. | # Cool to room temperature, then beat till creamy. | ||
Latest revision as of 16:23, 11 July 2012
Description
Contributed by Paula in California via Catsrecipes Y-Group
Ingredients
- 1 cup cream
- 2 cups sugar
- ½ cup white corn syrup
- 1½ cups pecans
- 1 cup light brown sugar
Procedures
- Boil cream, sugar, syrup, to soft-ball stage (234°F – 238°F).
- Cool to room temperature, then beat till creamy.
- Turn out onto board dusted with powdered sugar, knead until firm.
- Shape into a roll and cover the outside with pecans.
- Put in cool place to harden.
- Slice when firm with a sharp knife.
Note
Pecans can also be worked into the candy roll while kneading.
