Ingredients
2 cup dark brown sugar, firm pack
3/4 cup milk
1/8 tsp salt
2 1/2 tbsp butter, in small pieces
1 tsp vanilla
3/4 cup pecans, chopped
Directions
Oil a jelly-roll pan or an 8 X 8-inch pan. Combine the sugar, milk
and salt in a heavy 3-quart pot, stirring to mix well. Place over
medium heat and bring to a boil, stirring constantly, until the sugar
dissolves. Cove and let boil for 2 to 3 minutes.
Uncover and wash down the sides of the pot with a pastry brush
dipped in cold water. Continue to boil, over medium heat, to the
firm ball stage (240-250 degrees F.), stirring only if it starts to
burn.
Remove from the heat and immediately place the pot in a larger pot
filled with cold water; this will stop the cooking process and bring
the temperature down.
Drop in the butter and let cool slightly, without stirring. beat
until it starts to thicken, add the vanilla and the pecans and
continue to beat until the candy loses some of its gloss. Spread
evenly in the pan and mark into squares. When firm, cut into pieces
and store in an airtight container. From Fannie Farmer's New Cookbook
Servings: 10 servings
Pecan Penuche Recipe brought to you by Recipe Ideas
Categories: Candy; Nut; Pecan
The History of Recipes
We can follow the history of meal recipes way back into ancient history, in fact as far back into recorded history as pharonic Egypt, and maybe further still. Having said that, these, ancient cookbooks were just very simple pictorial instructions for meal preparation.
In fact, the most ancient recipe discovered, according to food historians is a collection of stone tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful and blissful. Progressing into The time of the roman empire 25BC a man called Apicius created a collection of scripts showing how to cook the recipes prepared by his fellow Romans. In his publication, Apicius tells us how the roman meals were split into starters, main course and afters, something that is very familiar to us today. Additionally, he informs us how the Roman chefs were skilled in the use of a wide range of aromatic flavors, including some that we all recognise like basil, mint and dill. For the centuries that followed, the rich families of Europe strove to serve the most extravagent banquests, and consequentially the best cooks and their collection of recipes could command a high salary. Notwithstanding that, it was during the nineteenth century that cooking and recipe publications became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to assembling, trying out, and recording recipes to allow everyone to enjoy them. The arrival of television brought us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing us all to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Pecan Penuche recipe.
