- 2 cups brown sugar
- 1 cup white sugar
- 1 cup heavy cream
- 2 tablespoons light corn syrup
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- Butter an 8x8 inch square dish.
- In a medium saucepan over medium heat, combine brown sugar, white sugar, cream, corn syrup and salt. Stir until sugar is dissolved. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and let cool without stirring until bottom of pan is lukewarm. Pour in vanilla and beat until creamy. Stir in nuts. Pour into prepared pan.
- Let cool completely before cutting into squares.
10/12/2019
recipepes.com
penuche, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
