DessertSnack

Pecan Chew

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

Oryginalny przepis autorstwa Forkin

Łączny czas: 2 godz. 35 min
Porcje: 12
Trudność: Średni
Na porcję: 220 kcal

WegetariańskiBezglutenowy

Informacja o alergenach: może zawierać mleko, orzechy i orzechy z drzew. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

candy

57 gunsalted butter

pan preparation

0,5 łyżeczkaunsalted butter, softened, for greasing

Składniki

0,5 szklankagranulated sugar
0,25 szklankalight brown sugar, packed
0,33 szklankalight corn syrup
0,66 szklankaevaporated milk
3 łyżkawater
0,25 łyżeczkasalt
0,13 łyżeczkabaking soda
1,33 szklankapecan, roughly chopped

Sprzęt

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

Sposób przygotowania

Krok po kroku

1
Thoroughly grease an 8x8 inch (20x20 cm) baking pan with the softened butter and set it aside.
Około 2 min
Wskazówka kucharza: 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.
Około 3 min
3
Place the pan over medium heat and stir constantly with a silicone spatula until the sugar has completely dissolved.
Około 5 min
Wskazówka kucharza: 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.
Około 1 min
5
Bring the mixture to a boil, then reduce the heat slightly to maintain a steady boil, stirring occasionally to prevent scorching.
Około 2 min
6
Continue cooking, monitoring the temperature closely, until the thermometer reaches the hard-ball stage, 260°F (127°C).
Około 10 min
Wskazówka kucharza: 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.
Około 1 min
Wskazówka kucharza: 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.
Około 1 min
10
Quickly pour the hot candy mixture into your prepared baking pan.
Około 1 min
11
Use a spatula to spread the mixture into an even layer before it starts to harden.
Około 1 min
12
Let the candy cool completely at room temperature for at least 2 hours, or until firm to the touch.
Około 2 godz.
Wskazówka kucharza: 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.
Około 5 min
Wskazówka kucharza: If the candy is difficult to cut, you can lightly score the top when it's partially set.

Na porcję

Wartości odżywcze

47%Ocena

Kalorie: 219,8kcal
Białko: 2,1g
Węglowodany: 22,8g
Tłuszcz: 14,2g
Błonnik: 1,3g
Cukry: 21,4g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

Serve at room temperature.