Pecan Candy
Pecan Candy
Dulce de PacanasWhenever I pass the candy and sweets shops in the Mexico City airport, I select a treat or two. The soft, chewy pecan candies are a favorite of mine, and I was delighted to find a recipe by cookbook author Mark Bittman that I adapted to make the candy at home.
Ingrediënten
Makes about 10 (2-inch) candies
- ½ cup dark brown sugar
- 2 tablespoons unsalted butter
- ½ cup whole milk
- 1 tablespoon dark corn syrup
- ½ teaspoon pure vanilla extract
- ½ cup coarsely chopped pecans
Instructies
- Oil a baking sheet very well with vegetable oil to prevent candy from sticking.
- Put all of the ingredients in a medium heavy-bottomed saucepan and bring to a boil over medium-high heat.
- The candy will foam and bubble vigorously, so watch carefully to prevent boil-over.
- Adjust the heat as needed.
- Cook, stirring frequently, until thick enough to hold its shape when dropped by a spoon onto the baking sheet, about 12 to 15 minutes (245° on a candy thermometer).
- Drop by tablespoons about 2 inches apart.
- The candies will be free-formed.
- Let sit in a cool dry place at least 6 hours or overnight.
- When no longer sticky, remove from the pan with a wide thin spatula.
- To store, wrap in wax paper and put in a covered container.
- The candy keeps well for 3 to 4 weeks, but is better eaten in a day or two.
- Pumpkin Seed Hard Candy
- Palanquetas de Pepitas
- Caramelized sugar with pumpkin seeds is a common brittle candy found in sweet shops and sometimes sold by street vendors in Mexico.
- The shiny green hued brittle looks enticing, tastes good, and is really easy to make.
- Makes about 12 candies
- ¾ cup hulled green pumpkin seeds, toasted
- 1 cup sugar
- ⅛ teaspoon salt
- 1 tablespoon unsalted butter
- Grease a baking sheet.
- In a medium dry skillet, toast the pumpkin seeds, stirring, over medium heat until they begin to brown, pop around in the pan, and smell toasty.
- Transfer to a plate to cool.
- Preheat oven to 200° and put the baking sheet in the oven to warm.
- (This will help the candy spread.
- ) Put the sugar in a heavy medium skillet, and heat over medium heat, stirring frequently, until the sugar melts.
- Continue stirring until the melted sugar turns lightly golden brown, 3 to 4 minutes.
- Take care not to let the sugar get dark brown; once it starts to turn, it colors fast.
- Stir in the toasted pumpkin seeds, salt, and butter.
- (The seeds will probably make a popping noise.
- )
- Immediately spread the mixture with the back of a spoon on the warm baking sheet.
- Work quickly because the caramel will begin to harden right away.
- Cool the brittle completely.
- Break into 12 free-form pieces and store, covered, at room temperature for several weeks.
