New Orleans Pecan Clusters
Ingredients:
- 1 cup (200g) granulated sugar
- 1 cup (220g) packed light brown sugar
- 1/2 cup (120ml) evaporated milk
- 1/2 cup (1 stick or 113g) unsalted butter
- 1/4 tsp salt
- 2 cups (240g) pecan halves
- 1 tsp vanilla extract
Instructions:
- Prepare a baking sheet:
- Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Cook the sugar mixture:
- In a medium saucepan, combine the granulated sugar, brown sugar, evaporated milk, butter, and salt. Cook over medium heat, stirring constantly until the mixture reaches a rolling boil.
- Boil the mixture:
- Once the mixture is boiling, stop stirring and let it boil for 3 minutes. Remove from heat.
- Add pecans and vanilla:
- Stir in the pecan halves and vanilla extract until well coated.
- Drop the clusters:
- Working quickly, use a spoon to drop small mounds of the pecan mixture onto the prepared baking sheet. If the mixture thickens too much to drop, return it to low heat and stir until it becomes pourable again.
- Cool and set:
- Allow the pecan clusters to cool completely at room temperature until they are set, about 30 minutes.
- Store:
- Once cooled, store the pecan clusters in an airtight container at room temperature.
Nutritional Information (per cluster, based on 20 clusters):
- Calories: 140
- Protein: 1g
- Carbohydrates: 16g
- Fat: 9g
- Saturated Fat: 3g
- Cholesterol: 10mg
- Fiber: 1g
- Sugar: 15g
- Sodium: 35mg
Intensity Level:
- Medium: This recipe requires attention to the boiling sugar mixture and quick work to form the clusters, making it suitable for those with some experience in candy-making.
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes, plus cooling time
Enjoy your delightful New Orleans Pecan Clusters!
