Ingredients
2 c. sugar
1 tsp. soda
1 tsp. butter flavoring
2 c. chopped pecans
1 c. buttermilk
1 tsp. vanilla
1 Tbsp. margarine
Method
Sources
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RecipeNLG
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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
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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Mix soda and buttermilk and dissolve sugar. Use large saucepan and boil slowly to soft ball stage. Mixture turns brown as it cooks. Stir constantly. Remove from heat and add flavoring, margarine and pecans. Stir until it begins to look like it is ready to sugar or cream. Drop in small cakes on wax paper.