This recipe will surprise you with its simplicity.
What you need:
2 1/2 C pecans
1/2 C butter (I use salted)
1 C brown sugar
1/2 C light corn syrup
7 ounces sweetened condensed milk (1/2 of a 14 ounce can)
1/2 t vanilla
1 (12 ounce) package milk chocolate chips
1/2 t shortening
Toss pecan nuts dry in a large pan until darkened. Put them aside and meanwhile start preparing caramel. For that you will need to melt the butter in a sauce pan, add sugar, corn syrup, and condensed milk. While increasing the heat, stir the mixture slowly. Be careful while preparing the caramel and avoid tasting from the spatula as the mix reaches dangerously high temperatures and there is a risk of burning your tounge. After switching off the heat, stir in vanilla.
Now you can add a spoon of caramel over each pecan nest.
Last comes the chocolate, which you melt and use to cover the clusters. Keep refrigerated until both caramel and chocolate harden.
Snowball Christmas Cookies
These have a super nutty rich taste is like nothing ever before. There might be variations of these, but never the same. Try it yourself.
1 cup (2 sticks/226 grams) unsalted butter, softened slightly
5 tablespoons (63 grams) granulated sugar
2 teaspoons (10 ml) pure vanilla extract
¼ teaspoon (1.25 grams) kosher salt
2 cups (240 grams) organic all-purpose flour
2 cups (about 240 grams) finely chopped walnuts
1½ cups (about 188 grams) confectioners’ sugar, for dusting cookies twice
Mix together cream and sugar using an electric mixer. Add vanilla and salt and gradually start adding flour and keep beating the dough. Finally come the nuts, which need to be fully incorporated. Refrigerate the dough for nearly an hour before baking. The oven should be preheated to 350ºF. Put a baking sheet on a tray and start laying little balls from the dough. Bake them and while they’re still hot, roll them in confectioner‘s sugar. After cooling, add one more sugar coating to make sure they resemble snowballs.
Heavenly White Clouds
They look exactly like they taste – in one word – gorgeous.
Ingredients that you need:
2 egg whites, at room temperature
2 & ¼ cups granulated sugar
½ cup water
½ cup light corn syrup
⅛ tsp salt
½ cup chopped pecans
1 tsp vanilla extract
Heat up the sugar, water, corn syrup, and salt together in a saucepan and stir occasionally. Cook at medium heat for about 10 minutes. Just before it reaches 260ºF, beat the egg white until stiff peaks form. When the hot mixture is removed from the stove, stir in the hot candy with the electric mixer slowly. It will take a couple of minutes to pour the candy into the egg white foam. Continue beating the mix until it holds its shape. After that stir pecans and vanilla into the mixture. Form little rounded shapes on the baking sheet and after you finish the whole tray, let them set at room temperature until they are no longer sticky. Then move them into an airtight container.