DessertSnack

Pecan Chew

Name: Pecan Chew
Prep time: 10 min
Cook time: 25 min
Total time: 2 h 35 min
Yield: 12 racions
Cuisine: american
Ingredients: 57 g unsalted butter; 0,5 ct unsalted butter softened, for greasing; 0,5 tassa granulated sugar; 0,25 tassa light brown sugar packed; 0,33 tassa light corn syrup; 0,66 tassa evaporated milk; 3 cs water; 0,25 ct salt; 0,13 ct baking soda; 1,33 tassa pecan roughly chopped

Pecan Chews are a rich, caramel-like candy loaded with toasted nuts. This simple stovetop recipe creates a sweet confection that is boiled to the hard-ball stage before being cooled and cut into bite-sized pieces.

Una recepta original de Forkin

Temps total: 2 h 35 min
Racions: 12
Dificultat: Mitjana
Per ració: 220 kcal

VegetarianaSense gluten

Informació sobre al·lèrgens: pot contenir llet, fruita seca i fruits de closca. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

candy

57 gunsalted butter

pan preparation

0,5 ctunsalted butter, softened, for greasing

Llista d’ingredients

0,5 tassagranulated sugar
0,25 tassalight brown sugar, packed
0,33 tassalight corn syrup
0,66 tassaevaporated milk
3 cswater
0,25 ctsalt
0,13 ctbaking soda
1,33 tassapecan, roughly chopped

Estris

silicone spatula · 8x8 inch baking pan · cutting board · knife · candy thermometer · heavy-bottomed saucepan

Elaboració

Pas a pas

1
Thoroughly grease an 8x8 inch (20x20 cm) baking pan with the softened butter and set it aside.
Uns 2 min
Nota de cuina: Lining the pan with parchment paper after greasing can make it easier to lift the candy out later.
2
In a heavy-bottomed saucepan, combine the granulated sugar, brown sugar, corn syrup, evaporated milk, water, salt, and the butter designated for the candy.
Uns 3 min
3
Place the pan over medium heat and stir constantly with a silicone spatula until the sugar has completely dissolved.
Uns 5 min
Nota de cuina: Make sure no sugar crystals are stuck to the side of the pan to prevent crystallization.
4
Attach a candy thermometer to the side of the pan, ensuring the tip is submerged in the mixture but not touching the bottom.
Uns 1 min
5
Bring the mixture to a boil, then reduce the heat slightly to maintain a steady boil, stirring occasionally to prevent scorching.
Uns 2 min
6
Continue cooking, monitoring the temperature closely, until the thermometer reaches the hard-ball stage, 260°F (127°C).
Uns 10 min
Nota de cuina: This stage is crucial for the final texture, so do not rush it or leave the pan unattended.
7
Immediately remove the pan from the heat once it reaches the target temperature.
8
Carefully stir in the baking soda; the mixture will foam up.
Uns 1 min
Nota de cuina: Work quickly in the next steps as the candy will begin to set.
9
Add the chopped pecans and stir vigorously for about one minute until they are evenly incorporated.
Uns 1 min
10
Quickly pour the hot candy mixture into your prepared baking pan.
Uns 1 min
11
Use a spatula to spread the mixture into an even layer before it starts to harden.
Uns 1 min
12
Let the candy cool completely at room temperature for at least 2 hours, or until firm to the touch.
Uns 2 h
Nota de cuina: Do not refrigerate to cool, as this can affect the texture.
13
Once fully cooled and firm, turn the slab of candy out onto a cutting board and use a large, sharp knife to cut it into bite-sized pieces.
Uns 5 min
Nota de cuina: If the candy is difficult to cut, you can lightly score the top when it's partially set.

Per ració

Nutrició

47%Puntuació

Calories: 219,8kcal
Proteïnes: 2,1g
Hidrats de carboni: 22,8g
Greixos: 14,2g
Fibra: 1,3g
Sucre: 21,4g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store in an airtight container at room temperature with wax paper between layers to prevent sticking.

Com reescalfar-ho

Serve at room temperature.