Penuche
List of Ingredients
Butter or cooking oil
2/3 cup lightly-packed light brown sugar
2/3 cup granulated sugar
Pinch of salt
1/2 cup whipping cream
1/2 teaspoon vanilla extract
1 cup pecan pieces, lightly roasted (see note)
Recipe
Spread a cookie sheet with a light coating of butter or cooking oil; set aside.
Place the sugars, salt and the cream in a heavy, 3-quart saucepan. Cook over medium heat, stirring with a wooden spoon until the sugar is dissolved, about 5 minutes.
Place a candy thermometer in the pan and reduce the heat to medium-low. Stirring constantly, cook until the temperature registers 236 degrees on the thermometer. Remove thermometer from pan and the pan from heat. Stir in vanilla and roasted pecan pieces. Stir until the mixture becomes lighter in color and the nuts are well coated. Working quickly, drop by tablespoonfuls onto prepared cookie sheet. The patties should be about 21/3 inches in diameter. Cool at room temperature until firm.
To store, wrap each piece in plastic wrap.
Makes about 20 pieces.
Note: Roast pecans on a cookie sheet in a 325-degree oven until lightly browned, about 10 minutes. But be careful. If they get too brown, they will develop a bitter taste.
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