Pecan Candy

Dulce de Pacanas

Whenever 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.

Recept afdrukken

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.

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Recipe Category Candy / Nuts

Country Mexican