Armadillo
Droppings (Pecan Pralines) back
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1 cup milk
1 cup sugar, granulated
1 cup dark brown sugar, firmly packed
1 tsp vanilla extract
3 tbsp corn syrup, dark
8 oz pecan halves
3/4 cup water, boiling
24 cupcake papers
Place the white sugar, brown sugar, milk
and corn syrup in a heavy about 3-quart saucepan over medium-high
heat. Stir to thoroughly dissolve.
Measuring the temperature with a candy thermometer,
stir constantly with a long-handled wooden spoon. When the
mixture reaches "jelly" temperature on the thermometer
(220 degrees), it will bubble furiously. Splattering is a danger
(this is why you want a spoon with a long handle). You may
wish to wear heavy rubber gloves for further protection. Continue
stirring until mixture reaches 256 degrees ("medium-ball" stage).
Remove from heat, add vanilla and let it
sit for 10 minutes. During this time, set out the cupcake papers
on the countertop and place 3-4 pecan halves in each paper.
Beat the mixture by hand with the wooden
spoon, while it is still in the pan, until it loses its glossy
sheen. This can take up to 10 minutes or more, and calls for
a strong arm.
At this point, the mixture will very quickly
begin to form lumps and harden in the pan. As this begins to
happen, return the pan to low heat; add boiling hot water a
tablespoon at a time, and beat out the lumps until nearly all
are gone. Add just enough water so that the mixture is somewhat
runny and has lost much of its previous lumpy consistency (no
more than about 3/4 cup of water, and often much less.) Leaving
a few lumps is permissible and often unavoidable.
Remove from heat and spoon it into the cupcake
papers. Let it harden for 20-30 minutes, then remove papers.
Be sure not to let the papers remain on after the candy has
hardened somewhat or they will be difficult to remove later.
Store the pralines in an airtight container.
Southern Pecan
Pie back
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One 9” Unbaked Pie Shell / Deep Dish
3 eggs
1/8 tsp. Salt
½ cup Sugar
1 tbs. Plain flour
1 cup Clear or White Karo Syrup (see note)
¼ cup Melted Butter
1 cup Pecans (Chopped or Halves)
Preheat oven to 350 degrees
Beat eggs and salt
Mix in flour, and sugar
Gradually add syrup
Beat well
Add melted butter and pecans
Pour into Pie Shell
Bake 45 minutes to an hour.
Pie is done when top cracks
Note: Syrup choice can vary by your personal
tastes. Using a thick clear syrup gives you a mild sweet pie.
Using a more traditional darker syrup will add more distinct
maple flavor and a syrup in between even another distinct variety.
The choice is yours so experiment to see which one you like
the best. For best results use only thick syrup. Karo is a
brand name.
Old Fashioned
Toasted Pecans back
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½ cup Butter (or Margarine)
4 cups Pecan Halves
In skillet, melt butter. Add pecans and
cook just until warm and well coated with butter. Then spread
out on large baking dish and bake 15 minutes in oven at 300
degrees. Spread out on paper towels and salt as desired. Store
in airtight container.
Cheese Pecan Krispies back
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16 oz. Shredded Cheese Med. Sharp
1 Stick Butter (or Margarine)
2 cups Plain Flour
2 cups Rice Krispies Cereal
Pecan Halves
Red Pepper to taste
Lawry's Seasoning Salt or Accent
Allow cheese and butter to reach room temperature.
Cream together adding red pepper to taste. Add flour and mix.
Stir in Rice Krispies by hand and mix. At this point you will
want to take small pieces of dough and make into a ball similar
to making cookies. If dough is hard to handle you may wish
to chill before handling. Place ball on cookie sheet and flatten
with a fork. Top with a pecan half and sprinkle with Lawry’s
seasoning salt or Accent. Bake at 350 degrees for about 10
minutes. Cool and store in air tight container. Makes about
8 dozen. Great for parties, snacks or as a holiday gift. |
