These Praline Squares or Pecan Candy are one of those happy accidents that comes from just enough knowledge. I found a recipe for New Orleans Praline Pieces on epicurious.com that sounded just like what I was looking for.
I had made pralines before and I remembered they always seemed grainy after they set up. So, in an attempt to make them less grainy or not grainy at all, I decided to replace some of the sugar with clear corn syrup as it is an invert sugar and helps reduce crystallization in sugar.
So out comes the pot and in goes everything except the pecans. The butter melts, a candy thermometer is clamped on and the bubbling mass cooks to a temperature of 236 degrees. I removed it from the heat and cooled it to 220°F as instructed. Continue reading
This Decadent Gluten Free Turtle Cake was supposed to posted last week. But I ran into a problem. Actually six problems. Six gluten free chocolate cakes later, here is the recipe.
This is a perfect base recipe for cookies as it can be adapted endlessly and can be put together in a matter of minutes.
It’s TV time again and the Hot Pepepred Pecans fit the 4 minute segment to a tee. I originally discovered these Hot Peppered Pecans when the St. Louis Art Museum wrote their cookbook, “Artists in the Kitchen”. Some of the testing was done in my bakery kitchen.
