welcome

Come along with me as I journal about my latest cooking and gardening adventures. Discover what grows in my zone five garden, and see what new recipes I try from my cookbook collection each week.



As I share recipes and information from my kitchen, I invite readers to comment and share ideas along with me in this blog. I am looking to increase followers to my blog, so that I may learn more about cooking and gardening.



Since moving to Midland, Michigan, I have been reading and researching many cooking journals, cookbooks and collected recipes from the past thirty years. Organizing pictures of gardens I enjoy has also been a joy for me, as I continue to learn about garden design and horticulture.

angel food cakes

angel food cakes
this kitchen is seasoned with love

Monday, May 16, 2011

pecan praline nuts

here is a recipe that can be used throughout the year when a fancy nut is desired.  these nuts can be served in a pedestal dish along with cocktails or as a dessert topping for ice cream. they are addictive, so be certain to make them when a crowd is coming to avoid eating too many.

i used a lightly sprayed silpat mat on a baking sheet.  first, stir together 1 1/2 cups granulated sugar, 1/2 cup butter, 1/2 cup milk, 2 tablespoons corn syrup in a 3 quart heavy saucepan.  boil over medium heat and stir constantly until a candy thermometer registers 234 degrees.  this takes about eight minutes.

remove the pan from the heat and stir in the pecans.  spread the mixture onto the silpat mat into an even layer.  allow to cool at least one hour before breaking the pecans into pieces.  store in an airtight container for one week.  these nuts can be frozen if desired in a zip top plastic bag for several weeks.

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