Subj : St. Georgia 06
To   : All
From : Dave Drum
Date : Sun May 02 2021 22:03:54

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sweet & Salty Georgia Browns
 Categories: Nuts, Dairy, Chocolate, Snacks
      Yield: 36 Servings
 
MMMMM-----------------------ROASTED PECANS----------------------------
      2 c  Pecans; halves or pieces
      2 tb Butter; melted
  1 1/2 ts Fine sea salt

MMMMM-----------------------CHEWY CARAMEL----------------------------
      1 c  Heavy cream
      4 tb Unsalted butter
    1/2 ts Fine sea salt
  1 1/2 c  White sugar
    1/4 c  Corn syrup
    1/4 c  Water
    1/2 ts Vanilla extract

MMMMM---------------------CHOCOLATE TOPPING--------------------------
  1 1/2 c  Good chocolate; milk or dark
           - melted
 
  ROASTED PECANS: Set your oven @ 325ºF/165ºC with a rack
  in the middle position.
  
  Toss the pecans with the melted butter in a large bowl,
  then sprinkle on the salt and toss again.
  
  Spread out in an even layer on a rimmed baking sheet and
  bake for about 15 minutes. The nuts will be fragrant and
  slightly darker in colour.
  
  Set aside to cool.
  
  CHEWY CARAMEL: Put the cream and butter in a small
  saucepan and warm just until the butter has melted.
  Remove from the heat and keep close by.
  
  Put the sugar, corn syrup, and water in a large sauce
  pan. Gently whisk to combine, trying not to get any up
  the sides of the pan.
  
  Place the pot over medium heat and do not stir any more.
  Let it come to a boil. Check occasionally with an
  instant read thermometer and remove the syrup from the
  heat when it is between 250ºF/121ºC and 275ºF/135ºC. It
  will be translucent and boiling rapidly at this point.
  
  Off the heat, whisk in the warm cream and butter
  mixture. Be careful, because the syrup will bubble and
  nearly triple in size.
  
  Return the pot to medium heat, and let it come to a
  boil, without stirring again. Remove from the heat when
  it reaches 245ºF/118ºC. Watch carefully, as it can not
  go above 250ºF/121ºC or the caramel will be too hard and
  not chewy.
  
  Remove from the heat and whisk in the vanilla and salt.
  
  ASSEMBLY: You can either use mini muffin tins to have
  them all uniformly shaped, or you can just drop them
  onto a silicone, parchment, or waxed paper lined baking
  sheet.
  
  Place a few pecans in the bottom of a muffin tin, or in
  groups every few inches on a lined baking sheet.
  
  Spoon a heaping tablespoon of the caramel over top of
  the nuts. Allow them to cool completely at this point
  (you can speed this up by putting them into the fridge
  or freezer if you're in a rush).
  
  Once the candy's are cool, melt your chocolate (I just
  do this in a glass bowl in the microwave, stirring every
  30 seconds). Dip the caramel side of the candies into
  the melted chocolate to coat the top, then set on a
  rimmed baking sheet to cool again (I always put mine in
  the fridge at this point to speed it up)
  
  Store in an airtight container at room temperature.
  
  By Katrina
  
  RECIPE FROM: https://www.kitchentrials.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Sunday Brunch? Why sleep in when you can go pay $18 for eggs?

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