Pecan Recipes Does Anyone Have A Couple Of Good Recipes For Pecan Pralines And Divinity?
Does anyone have a couple of good recipes for Pecan Pralines and Divinity? - pecan recipes
I am not able to find my choice of setting and Christmas candy mines start.
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Pecan Pralines
1 cup brown sugar
1 cup granulated sugar
Cream 1 / 2 cup heavy
2 tablespoons butter
2 cups walnut halves
1 / 2 teaspoon vanilla
Mix all ingredients in a pot fitted with a candy thermometer heavy soil. Bring to 238 degrees or soft ball stage components. Scoop and through the ball on well-greased or Teflon baking bread or disadvantages of marble. Let cool to room temperature.
http://www.foodnetwork.com/food/recipes/ ...
Perfect Divinity
2 1 / 2 cups sugar
Syrup 1 / 2 cup light corn
Water 1 / 2 cup
Salt 1 / 4 teaspoon tea
2 egg whites
1 teaspoon vanilla
1 / nuts 2 cup (optional) or cherries (optional)
Give 2 liters in a saucepan, combine sugar, syrup, water and salt.
Cook to hard ball stage (260 degrees), stirring, until sugar is dissolved.
In the meantime, has reached a temperature of 250 degrees syrup, plays the egg whites until stiff.
When the syrup reaches 260 degrees, VERy syrup gradually add egg whites, beating at high speed with an electric mixer.
Add vanilla and beat until candy holds its shape, 4-5 minutes.
Stir in chopped nuts and cherries, if desired.
Rapid drop in a teaspoon of candy in wax paper, twisting the top of each piece.
Cool.
http://www.recipezaar.com/84828
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PECAN PRALINE
Cook over medium heat in a medium saucepan.
Mix 1 / 2 tsp brown sugar 1 / 2 tsp light Karo 1 FS. PET can milk
When candy thermometer reaches 210 degrees. Add 1 1 / 2 cup nuts. Continue to cook until 235 degrees. Add chocolate 1 c. To overwhelm tablespoons cocoa.
Remove from heat, add 1 / 3 stick butter, 1 / 2 teaspoon vanilla 1 / 2 teaspoon light and mapleine handful of salt. Cool to 150 degrees, then stir until stiff enough to drop from a spoon on wax paper.
CHRISTMAS DIVINITY
During the holidays, make two batches of the creamy candy - one red and one green. Arrange divinity drops on a plate and at all levels - Forward to impress - your friends and family.
3 C. sugar
3 / 4 cup light Karo syrup
3 / water 4 cups
1 / 4 tsp. Salt
2 egg whites, room temperature
1 (Smith) pkg. Gelatin, red or green
1 C. coarsely chopped walnuts
Butter sides of 2 liters to give heavy saucepan combine first 4 ingredients. Cook, stirring constantly, UNT,The sugar has dissolved and boil the mixture. Cook, without stirring, until the ball stage, 250 degrees. Remove from heat.
Beat until stiff, and gradually beat in the gelatin until stiff. Slowly, with hot syrup over the egg mixture, beating constantly at high speed. When soft peaks form and mixture begins its luster, combined lose nuts. Using a teaspoon onto baking paper.
PECAN PRALINE
Cook over medium heat in a medium saucepan.
Mix 1 / 2 tsp brown sugar 1 / 2 tsp light Karo 1 FS. PET can milk
When candy thermometer reaches 210 degrees. Add 1 1 / 2 cup nuts. Continue to cook until 235 degrees. Add chocolate 1 c. To overwhelm tablespoons cocoa.
Remove from heat, add 1 / 3 stick butter, 1 / 2 teaspoon vanilla 1 / 2 teaspoon light and mapleine handful of salt. Cool to 150 degrees, then stir until stiff enough to drop from a spoon on wax paper.
CHRISTMAS DIVINITY
During the holidays, make two batches of the creamy candy - one red and one green. Arrange divinity drops on a plate and at all levels - Forward to impress - your friends and family.
3 C. sugar
3 / 4 cup light Karo syrup
3 / water 4 cups
1 / 4 tsp. Salt
2 egg whites, room temperature
1 (Smith) pkg. Gelatin, red or green
1 C. coarsely chopped walnuts
Butter sides of 2 liters to give heavy saucepan combine first 4 ingredients. Cook, stirring constantly, UNT,The sugar has dissolved and boil the mixture. Cook, without stirring, until the ball stage, 250 degrees. Remove from heat.
Beat until stiff, and gradually beat in the gelatin until stiff. Slowly, with hot syrup over the egg mixture, beating constantly at high speed. When soft peaks form and mixture begins its luster, combined lose nuts. Using a teaspoon onto baking paper.
PECAN PRALINE
Cook over medium heat in a medium saucepan.
Mix 1 / 2 tsp brown sugar 1 / 2 tsp light Karo 1 FS. PET can milk
When candy thermometer reaches 210 degrees. Add 1 1 / 2 cup nuts. Continue to cook until 235 degrees. Add chocolate 1 c. To overwhelm tablespoons cocoa.
Remove from heat, add 1 / 3 stick butter, 1 / 2 teaspoon vanilla 1 / 2 teaspoon light and mapleine handful of salt. Cool to 150 degrees, then stir until stiff enough to drop from a spoon on wax paper.
CHRISTMAS DIVINITY
During the holidays, make two batches of the creamy candy - one red and one green. Arrange divinity drops on a plate and at all levels - Forward to impress - your friends and family.
3 C. sugar
3 / 4 cup light Karo syrup
3 / water 4 cups
1 / 4 tsp. Salt
2 egg whites, room temperature
1 (Smith) pkg. Gelatin, red or green
1 C. coarsely chopped walnuts
Butter sides of 2 liters to give heavy saucepan combine first 4 ingredients. Cook, stirring constantly, UNT,The sugar has dissolved and boil the mixture. Cook, without stirring, until the ball stage, 250 degrees. Remove from heat.
Beat until stiff, and gradually beat in the gelatin until stiff. Slowly, with hot syrup over the egg mixture, beating constantly at high speed. When soft peaks form and mixture begins its luster, combined lose nuts. Using a teaspoon onto baking paper.
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