(A)
- 4 lbs. sugar
- 3 1/2 lbs. glucose
- 1 1/2 pts. water
(B)
- 3 lbs. pecan halves (not salted)
- 1/4 lb. butter
(C)
- 1 oz. salt
Preparation
- Obtain large copper kettle
- Grease marble slab with pure lard
- Obtain spatula for spreading
- Obtain canvas gloves
Step I
Place ingredients under (A) in copper kettle and mix well, Cook to 300° F.
Step II
At 300° F. turn flame down low. Add (B). Stir constantly for 3 minutes.
Step III
After stirring 3 minutes, take off the fire and add (C). Mix (C) in well.
Step IV
Pour on greased slab. Spread as thin as possible with spatula.
Step V
Cut batch in half for easy handling. Turn the batch over with hands (wearing gloves). Stretch out as thin as possible with hands.
Step VI
Cut into large pieces with a caramel knife while batch is still hot. Store in a cool dry place in large can. Keep can covered.
Special Comments
- Pecan Glase’ is a high grade candy can be made weeks in advanced.
- Scraps and crumbs maybe crushed and thrown into nut batch at 290° F.
- Pecan Glase’ will not spread as easily as peanut brittle. The pecans must be spread out by force to prevent piling up in the center.
Also See
Original Recipe
