Bring water and sugars to a boil in a saucepan.
Add pecans. Boil to the soft ball stage (238\u00b0 on candy thermometer).
Beat until creamy.
Drop in small mounds on a buttered platter.
For creamier candy, use milk instead of water.
Combine sugar, milk and soda in large heavy saucepan; cook until a few drops form a soft ball when dropped in cold water. Stir as little as possible.
Remove from heat.
Add butter and vanilla.
Beat until creamy.
Stir in pecan halves.
Sprinkle salt onto waxed paper.
Quickly drop pecan mixture by spoonfuls onto paper to form patties.
Cool.
Store in covered container.
br>Cool completely.
Break candy apart into desired sizes (NOTE
Mix milk, sugar, Karo syrup and pecans and boil to 240\u00b0 on a candy thermometer.
Remove from the heat.
Cool to lukewarm and add butter and vanilla.
Beat lightly until mixture begins to thicken.
Drop by spoonfuls onto waxed paper.
You must work fast taking it up so it will look smooth.
Beat
egg white until stiff.
Add brown sugar and salt. Coat pecan halves and drop onto greased cookie sheet.
Bake at 275\u00b0 approximately
30
minutes.
If
large
pecan halves are used, drop
one
at
a time on the sheet.
If small halves are used, drop 2 or 3 in a cluster.
he pecans and the Andes candy cane mint baking chips.
Mix sugar, milk, and syrup; then add pecan halves and cook until a hard ball forms in water.
Remove from heat; add vanilla and butter.
Beat until it begans to harden.
Drop by spoonfulls on wax paper.
Mix egg white until stiff.
Add brown sugar and vanilla.
Mix until foamy.
Add 2 cups of pecan halves.
Mix well.
If pecans are fresh, salt and bake them.
Place 1/2 pecan inside pitted date.
Roll in sugar.
Melt in top of double boiler the first 3 ingredients, then add pecan halves.
Drop by teaspoonfuls onto wax paper on cookie sheets.
Chill.
he sugar evenly. Using a candy thermometer, cook the sugar until
Preheat oven to 350 degrees F.
Mix eggs and sugar.
Stir in the breakfast syrup and melted butter.
Stir in the pecan halves.
Line a 9-inch pie pan with the pie dough.
Pour in the pecan pie filling mixture.
Bake for 25 minutes with edges covered with foil.
Remove foil from the edges and bake for another 25 minutes (you can insert a knife and have it come out clean).
Cool on a wire rack.
ven door closed. (In other recipes I have read that one
to make the hot pecan sauce, combine candy bars and heavy cream
ook, without stirring, until a candy thermometer reads 238 degrees (soft
50 degrees F on a candy thermometer), 5 to 7 minutes
25 degrees F.
To candy pecans, place on a large
Spoon coffee ice cream into pie crust, spreading evenly. Freeze until firm.
Place candy in plastic bag.
Crush with rolling pin, mallet or hammer.
Spread fudge topping evenly over coffee ice cream.
Sprinkle with 1 cup of crushed candy.
Spoon butter pecan ice cream over, spreading evenly.
Freeze until firm, 2 hours.
Garnish with fresh whipped cream-rosettes around edge of pie.
Put remaining candy in middle.
Delicious!
nickers and Skor/Heath bar candy bars among the apples, about
eaches 240 degrees on a candy thermometer. Remove from heat.