Ingredients
1 1/2 c. brown sugar
1 1/2 c. sugar
1/2 tsp. salt
1 c. milk
1/4 tsp. cream of tartar
1/4 c. butter (no substitute)
1 tsp. vanilla
2 1/2 c. pecan halves
Method
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional molds for tempered chocolate bonbons
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional molds for tempered chocolate bonbons
Caramelized hazelnut paste — Paris-Brest, bonbons, buttercream
Record your recipes and experiments — organized cooking journal
Blanched hazelnuts — praline, gianduja, dacquoise, frangelico
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Combine the sugars, salt, milk and cream of tartar. Stir over low heat until sugar dissolves, wiping crystals from side of pan. Cook at 236° to 238° on a candy thermometer. Cool to 220°. Add butter, vanilla and pecans* and beat until creamy with a wire whisk. Quickly drop by spoonfuls onto buttered wax paper and let cool.