From, "Tell Me More...A Cookbook Spiced with Cajun Traditions and Food Memories," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Grease well 13 x 9 inch baking pan and line with foil; set aside. In large saucepan over medium heat, heat 5 cups sugar, 1 cup corn syrup, 1/2 teaspoon salt and 1 cup water to boiling, stirring constantly. With pastry brush dipped in hot water and drained, brush sides of pan to wash down any sugar crystals which form. Insert candy thermometer; continue cooking until temperature reaches 248 degrees Fahrenheit.
Meanwhile, in a large bowl with mixer at high speed, beat 4 egg whites until stiff peaks form. Beating at high speed, slowly pour half of syrup into whites. Continue beating while heating other half of syrup to 278 degrees. Continue beating; slowly pour hot remaining syrup into mixture; beat until mixed and very stiff. Add vanilla extract and food coloring. Beat until mixed. Add chopped pecans and beat until mixed. Pour into 3 quart buttered Pyrex dish immediately. Let cool and cut into squares.
YIELDS: 4 dozen
- 1 cup water
- 5 cups sugar
- 1 cup light corn syrup
- 1/2 teaspoon salt
- 4 egg whites at room temperature
- 2 teaspoons vanilla extract or (1 teaspoon vanilla and 1 teaspoon almond extract)
- 1-1/2 cups chopped pecans
- 1/2 teaspoon green food color
TO PREPARE:
Grease well 13 x 9 inch baking pan and line with foil; set aside. In large saucepan over medium heat, heat 5 cups sugar, 1 cup corn syrup, 1/2 teaspoon salt and 1 cup water to boiling, stirring constantly. With pastry brush dipped in hot water and drained, brush sides of pan to wash down any sugar crystals which form. Insert candy thermometer; continue cooking until temperature reaches 248 degrees Fahrenheit.
Meanwhile, in a large bowl with mixer at high speed, beat 4 egg whites until stiff peaks form. Beating at high speed, slowly pour half of syrup into whites. Continue beating while heating other half of syrup to 278 degrees. Continue beating; slowly pour hot remaining syrup into mixture; beat until mixed and very stiff. Add vanilla extract and food coloring. Beat until mixed. Add chopped pecans and beat until mixed. Pour into 3 quart buttered Pyrex dish immediately. Let cool and cut into squares.
YIELDS: 4 dozen
