Candies
BEST EVER PECAN CANDY2C.sugar1C.buttermilk1tsp.soda2tsp.vanilla1½C.chopped Texas pecansCombine sugar, buttermilk, and soda in a large saucepan. Cook over low heat to soft ball stage (236 degreeF.on candy thermometer). Remove from heat and cool for 5 minutes. Add vanilla and Texas pecans. Beat until slightly thickened. Drop by teaspoonful onto waxed paper.
Combine sugar, buttermilk, and soda in a large saucepan. Cook over low heat to soft ball stage (236 degreeF.on candy thermometer). Remove from heat and cool for 5 minutes. Add vanilla and Texas pecans. Beat until slightly thickened. Drop by teaspoonful onto waxed paper.
PECAN ROLL2C.sugar1C.brown sugar⅛tsp.salt1C.light cream¼C.corn syrup2T.butterPowdered sugar (enough to dust pastry board)½C.chopped Texas pecansCook sugar, brown sugar, salt, cream, and corn syrup until mixture forms a soft ball when dropped in cold water. Remove from fire. Add butter. Cool. Beat until creamy, turn out on pastry board dusted with powdered sugar. Knead until firm. Shape into roll and roll in Texas pecans. Press nuts firmly into candy. Keep in a cool place until firm enough to slice.
Cook sugar, brown sugar, salt, cream, and corn syrup until mixture forms a soft ball when dropped in cold water. Remove from fire. Add butter. Cool. Beat until creamy, turn out on pastry board dusted with powdered sugar. Knead until firm. Shape into roll and roll in Texas pecans. Press nuts firmly into candy. Keep in a cool place until firm enough to slice.
MARTHA WASHINGTON CANDY1 stick melted margarine2C.chopped Texas pecans1 can sweetened condensed milk1 small can coconut1½ box powdered sugar1 largepkg.chocolate chips4oz.paraffinMix margarine, Texas pecans, sweetened condensed milk, coconut, and powdered sugar. Drop small pieces on waxed paper. Refrigerate for 4 hours. Melt in double boiler chocolate chips and paraffin and mix together well. Using a toothpick, dip each piece into melted chocolate chips and paraffin.
Mix margarine, Texas pecans, sweetened condensed milk, coconut, and powdered sugar. Drop small pieces on waxed paper. Refrigerate for 4 hours. Melt in double boiler chocolate chips and paraffin and mix together well. Using a toothpick, dip each piece into melted chocolate chips and paraffin.
PECAN CLUSTERS¼C.butter or margarine½C.sugar1 egg1½ squares unsweetened chocolate, melted2tsp.vanilla½C.flour¼tsp.baking powder½tsp.salt1½C.broken Texas pecansCream butter and sugar. Add egg, unsweetened chocolate, and vanilla. Mix well. Sift flour, baking powder, and salt. Stir into creamed mixture. Add Texas pecans. Drop from teaspoon onto greased baking sheet. Bake at 350 degreesF.for 10 minutes. Yield: 1½ dozen.
Cream butter and sugar. Add egg, unsweetened chocolate, and vanilla. Mix well. Sift flour, baking powder, and salt. Stir into creamed mixture. Add Texas pecans. Drop from teaspoon onto greased baking sheet. Bake at 350 degreesF.for 10 minutes. Yield: 1½ dozen.
CREAMY PRALINES2C.sugar1C.brown sugar½C.milk¼C.butter¼tsp.salt3C.chopped Texas pecansCombine sugar, brown sugar, milk, butter, and salt in saucepan. Bring to a rolling boil. Add Texas pecans. Continue cooking to the soft ball stage. Remove from heat. Stir until the candy looks creamy. Spoon out onto waxed paper to cool.
Combine sugar, brown sugar, milk, butter, and salt in saucepan. Bring to a rolling boil. Add Texas pecans. Continue cooking to the soft ball stage. Remove from heat. Stir until the candy looks creamy. Spoon out onto waxed paper to cool.
TEXAS AGRICULTURAL PRODUCTS
FOR FREE RECIPES AND INFORMATIONABOUT TEXAS FOOD AND FIBER PRODUCTS WRITE:REAGAN V. BROWN, COMMISSIONERTEXAS DEPARTMENT OF AGRICULTUREP.O. BOX 12847, CAPITOL STATIONAUSTIN, TEXAS 78711M-62-510R-5/79 Revised