Pecan Chew

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Thoroughly grease an 8x8 inch (20x20 cm) baking pan with the softened butter and set it aside.

   Ongeveer 2 min

   Tip van de kok: Lining the pan with parchment paper after greasing can make it easier to lift the candy out later.

2. 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.

   Ongeveer 3 min

3. 3

   Place the pan over medium heat and stir constantly with a silicone spatula until the sugar has completely dissolved.

   Ongeveer 5 min

   Tip van de kok: Make sure no sugar crystals are stuck to the side of the pan to prevent crystallization.

4. 4

   Attach a candy thermometer to the side of the pan, ensuring the tip is submerged in the mixture but not touching the bottom.

   Ongeveer 1 min

5. 5

   Bring the mixture to a boil, then reduce the heat slightly to maintain a steady boil, stirring occasionally to prevent scorching.

   Ongeveer 2 min

6. 6

   Continue cooking, monitoring the temperature closely, until the thermometer reaches the hard-ball stage, 260°F (127°C).

   Ongeveer 10 min

   Tip van de kok: This stage is crucial for the final texture, so do not rush it or leave the pan unattended.

7. 7

   Immediately remove the pan from the heat once it reaches the target temperature.

8. 8

   Carefully stir in the baking soda; the mixture will foam up.

   Ongeveer 1 min

   Tip van de kok: Work quickly in the next steps as the candy will begin to set.

9. 9

   Add the chopped pecans and stir vigorously for about one minute until they are evenly incorporated.

   Ongeveer 1 min

10. 10

    Quickly pour the hot candy mixture into your prepared baking pan.

    Ongeveer 1 min

11. 11

    Use a spatula to spread the mixture into an even layer before it starts to harden.

    Ongeveer 1 min

12. 12

    Let the candy cool completely at room temperature for at least 2 hours, or until firm to the touch.

    Ongeveer 2 uur

    Tip van de kok: Do not refrigerate to cool, as this can affect the texture.

13. 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.

    Ongeveer 5 min

    Tip van de kok: If the candy is difficult to cut, you can lightly score the top when it's partially set.