member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Shirley Mitchem      

Recipe Categories:

    Christmas Whiskey Pecans


    Source of Recipe


    BBR

    Recipe Introduction


    Posted by: krrispy

    List of Ingredients




    1 cup granulated sugar
    1/2 cup evaporated milk
    1/4 teaspoon salt
    2 tablespoons bourbon
    3 cups pecan halves

    Recipe



    In a large, heavy saucepan, combine the sugar and evaporated milk and bring to a low boil over moderate heat, stirring constantly, till the syrup registers 240 degrees on a candy thermometer or forms a soft ball when a small glob is dropped into 1/2 cup of cold water. Remove the pan from the heat, add the salt, bourbon, and pecans, and stir till the nuts are thoroughly coated with the syrup. Pour the pecans out onto waxed paper and let them cool completely before storing.


    Note: To test for the soft ball stage without a candy thermometer, drop a small amount of the hot syrup into 1/2 cup of cold water and roll the glob between your thumb and index finger; if done, a soft ball will form.
 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |