Tuesday, November 20

PECAN PIE TAFFY

You'll love these if you're a molasses fan, and with the addition of roasted pecans, the taffy is quite reminiscent of pecan pie.  I think these would be fun for something different  to hand out to friends, teachers and co-workers during the holidays. They'd be good any time of year!


Pecan Pie Taffy
MAKES 50 to 60 PIECES
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INGREDIENTS
  • 1/2 cup sugar
  • 1/3 cup packed dark brown sugar
  • 1 cup light molasses
  • 1/2 cup water
  • 1/4 cup bourbon, completely optional
  • 2 tbsp. butter
  • 1/16 tsp. baking soda
  • 1/8 tsp. kosher salt
  • 1 tsp. vanilla extract
  • 2/3 cup roasted pecans, chopped; Toast them quickly in a pan over medium-high heat
WHAT TO DO
  •  Coat a 9x13-inch baking pan with oil.  (I used canola spray)
  •  Bring both sugars, molasses, water, and bourbon (if using) to a boil in a 3 quart saucepan over medium heat.  Keep an eye on the mixture once it boils, stirring occasionally.  It will quickly boil over if not watched carefully.
  •  Clip a candy thermometer to the side of the saucepan.  Let boil until temperature reaches 250 degrees F - stir constantly to prevent scorching.
  •  Remove from heat and vanilla, butter, baking soda and salt.  Stir until well incorporated.
  •  Pour into the prepared pan and sprinkle over pecans. Let cool for 30 minutes, or until just warm.
  •  With buttered hands, gather the taffy from the edges and pull until it is lightly colored and firm enough to hold its shape.  Roll the taffy into a thin rope and cut into 1-inch lengths.  Wrap in wax paper.
Note:  You'll need a 9x13-inch baking pan, a 3 quart saucepan and a candy thermometer.  
Wax paper should be used to wrap the candies.
       
ENJOY!
~THE DOMESTIC CURATOR~
RONDA

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