Posted by Sherry on November 24, 2001 at 18:08:21:
In Reply to: ISO: pecan candies recipes posted by Wendy on November 24, 2001 at 15:36:05:
CHOCOLATE-DIPPED PECAN CANDIES
The three basic techniques involved in this recipe can
also be used independently for other recipes. Toasted pecans
and melted chocolate are useful in a myriad of other sweets.
Soft caramel is wonderful heated and served over ice cream or
mixed with nuts as a tartlet filling.
--------------------------------------------------------------------------------
1 1/4 c. pecan halves (4 oz.)
1/2 c. light brown sugar
1/3 c. dark corn syrup
3/4 c. heavy cream
pinch of salt
1 tsp. vanilla extract
6 oz. semi-sweet chocolate
Preparation: Lightly oil a baking sheet or marble slab
as well as 2 teaspoons, set aside.
Spread pecans in a single layer in a microwavable baking
dish. Cook, uncovered on High until toasted, about 5 minutes.
In a 2 quart glass measure, stir together the sugar, corn
syrup, heavy cream and salt. Cover tightly with plastic wrap
and cook on High for 5 minutes. Pierce plastic to allow steam
to escape. Uncover in oven and stir with a wooden spoon. Cook,
uncovered on High for 4 more minutes. Stir the toasted pecans
and vanilla into the caramel. Using the oiled spoons, drop
caramel mixture a teaspoon at a time onto baking sheet.
Break chocolate into 1-ounce pieces and put into a 2 cup
microwavable container. Cover tightly with plastic wrap and
cook on High until just melted, about 2 1/2 minutes. Uncover
and stir. When candies are firm enough to handle and chocolate
is partially cooled, dip the clusters in the chocolate and put
on sheets of parchment or waxed paper. Let stand in a cool
place until chocolate has hardened. Yield: about 1 1/2 dozen
candies.
Serving: Serve on the day they're made or refrigerate,
in which case the chocolate may lose its gloss, but the candies
will keep for a week.
--------------------------------------------------------------------------------
MARSHMALLOW PECAN CANDIES
--------------------------------------------------------------------------------
1 (12 oz.) pkg. peanut butter
pieces
2 Tbsp. butter flavor
shortening
24 large marshmallows
48 pecan halves (4 oz.)
In heavy 2 quart saucepan over low heat, cook peanut
butter pieces and shortening until melted and smooth. Stir
often and remove from heat. Now cut each marshmallow horizon-
tally in 1/2. With a 2 tine fork, dip marshmallow into peanut
butter mixture. Scrape off excess across rim of pan. Place
candy, cut side down, on waxed paper. Top with pecan half.
Dip in mixture again. If mixture gets too thick to dip, reheat
over low heat. Let cool 30 minutes or more and put in tight
covered container.