Ingredients
2 c. sugar
3/4 tsp. soda
1 c. light cream
1 1/2 Tbsp. butter
2 c. pecans, chopped
Method
Sources
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dataset
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Italian cream cheese — tiramisu, pasta, risotto finishing
Achievable elevated desserts — laminated doughs, cakes, custards
Electric butter churn — artisan butter from cream in minutes
Grade A bourbon vanilla beans for custards, ice cream, extracts
Hand-crank butter churn — homemade cultured butter from cream
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Combine sugar and soda; stir in cream carefully. Bring to a boil over medium heat, stirring occasionally. Reduce heat; cook and stir to soft-ball stage. Use both thermometer and cold water test. Remove from heat; add butter immediately. Add pecans. Beat mixture until thick, 2 to 3 minutes. Drop from metal spoon onto waxed paper. If necessary, add a little hot water. Yield: 24 to 30 patties.