i need a pecan candy recipe?

Answer 1

CANDIED PECANS

1/4 tsp. salt
1 c. sugar
1/2 tsp. cinnamon
6 tbsp. milk
1/2 to 3/4 c. pecans
1 tbsp. vanilla

Mix first 4 ingredients and bring to a boil over medium heat, stirring occasionally. A heavy pan does better as thinner pans sometimes cause it to burn. Cook to soft boil stage. Remove from heat; add vanilla and pecans. Stir until all are coated well and until coating crystallizes. Quickly pour onto waxed paper and separate with 2 forks.

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PECAN PRALINES

1 lb. box brown sugar
2 tbsp. butter
1 c. whipping cream
1 tsp. vanilla
1 c. whole pecan halves

Combine sugar and whipping cream and cook on high in microwave for 13 minutes. Add remaining ingredients and beat until ready to spoon onto wax paper or foil. The larger the spoon, the larger the praline.

Answer 2

HERE I TWO OF THE BEST TRY EM THEY WILL MELT IN YOUR MOUTH AND YOUR HAND
PRALINE PECAN CANDY

3 c. sugar
1 c. dark brown sugar
1 can cream (evaporated milk)
1/4 lb. butter
1 c. pecans

In a large pan, mix sugar and cream well. Place on moderate heat and boil. Cook mixture until a ball forms when you drop it in cold water. Remove from heat. Add butter and pecans. Beat by hand for approximately 3 minutes. (If candy starts to become too hard, add just a little cream.) Drop, using a large spoon, onto waxed paper. Makes approximately 24 pralines.


Pecan Praline Candy Recipe
These are the ultimate pralines, so buttery and just the right texture, this is one of my family's all-time favorite cookie. (note: since there is no baking time with these cookies... prep time is thermometer cooking time plus prep time)
1 cup sugar
1 cup packed brown sugar
1 cup half-and-half cream
8 large marshmallows
2 cups coarsely chopped pecans
2 tablespoons butter (no substitutions)
1 teaspoon vanilla
1/8 teaspoon cinnamon (or less)

24 cookies (approx) Change size or US/metric

Answer 3

Pecan Candy
Yield: 24 Servings

Ingredients

3 1/2 c sugar
3/4 c whipping cream
1 c corn syrup
1 pn salt
5 c pecans
1/2 ts baking soda
1 tb vanilla

Instructions

Mix sugar, corn syrup & salt in saucepan. Bring mixture to a boil. Add
pecans & cook until soft ball stage (225 degrees). Remove from heat & add
soda & vanilla. Beat vigorously until candy begins to cool & thickens. Pour
into a greased 13x9-inch pan. When cool, cut into 1-inch squares.

Answer 4

Chocolate-covered Almond Toffee Bars Recipe courtesy Wolfgang Puck, adapted from



Recipe Summary
Difficulty: Medium
Prep Time: 20 minutes
Inactive Prep Time: 2 hours
Cook Time: 1 hour 5 minutes
Yield: 1 (2-pound) block, 10 by 13 inches
User Rating:




10 ounces whole unblanched almonds
1 1/4 cups sugar
1/3 cup light corn syrup
1/3 cup water or rum
8 ounces (2 sticks) unsalted butter, cut into small pieces
1 teaspoon salt
1/2 teaspoon baking soda
8 ounces bittersweet chocolate, cut into small pieces

Position rack in center of oven and preheat oven to 375 degrees F.
Spread nuts on a baking tray and bake until toasted, 10 to 15 minutes, turning nuts after 7 to 8 minutes to ensure even toasting. Cool and chop coarsely. You should have about 2 cups. Set aside. Clean baking tray and coat with vegetable oil or vegetable oil spray. Spray both sides of the offset spatula with vegetable oil spray. Set aside.

Make the toffee: Place sugar in a small deep saucepan. Add the corn syrup and water or rum and, over medium heat, bring to a boil. Let boil until large bubbles form on the surface, 3 to 4 minutes. Cover with foil and boil 5 minutes longer.

Add the pieces of butter and continue cooking, uncovered, over medium heat until temperature reaches 300 degrees F on a candy thermometer, about 30 minutes. (The candy thermometer has a clip on the side that can be slid up or down. If desired, you can fit the thermometer on the side of the pan, making sure that it rests in the mixture, not on the bottom of the pan, so that the reading is accurate.) Remove from heat and immediately add the salt, baking soda, and 1 cup of chopped nuts. Stir with a wooden spoon until well combined.

Pour the toffee mixture on the oiled baking tray and, using the offset spatula, spread the mixture out, making a block about 10 by 13 inches. The toffee will thicken very quickly, so work as fast as you can. When cool, blot some of the oil or vegetable spray with a clean towel.

While the toffee mixture is cooling, melt the chocolate in a medium heatproof bowl placed over simmering water. When almost melted, turn off heat and let the chocolate continue to melt, stirring occasionally. Keep warm.

When you can lift up the block of toffee, transfer it to a flat work surface or to a clean baking tray. Pour the melted chocolate over the toffee, spreading to cover the entire surface and, before the chocolate cools, sprinkle with the remaining chopped nuts. If the chocolate takes a long time to harden, refrigerate for about 10 minutes to set the chocolate.

Return the block of toffee to the work surface and break up into pieces approximately 1 to 1 1/2 inches wide. Then cut into smaller pieces, as desired. Use as needed.





Episode#: WM1B02

Answer 5

Pralines are the best, and so is pecan brittle.
Just do a search for the recipes for them. I am not where I have acess to my cookbook or I would get it for you. Try foodtv.com
easy searching there.