Ingredients
1 cup sugar
3 12 ounces cook and serve butterscotch pudding mix
12 cup dark brown sugar
12 cup evaporated milk
1 teaspoon vanilla
2 cups coarsely chopped pecans
Method
Sources
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dataset
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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
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In medium saucepan, combine sugar, butterscotch pudding mix, brown sugar, and evaporated milk. Stirring constantly, bring to boil over medium heat for 2 minutes. Add vanilla and pecans. Stir, and cook about 2 minutes, or until thickened. Remove from heat. Scoop up a heaping tablespoonful of mixture, and use teaspoon to push it in a mound onto waxed paper covered work surface. Using back of spoon, flatten slightly. Repeat until all the mixture is used up, placing patties about an inch apart. Cool to room temperature to set. Serve as a sweet snack. Wrap each piece in plastic wrap.