Pecan Treats

Pecan dipped in chocolate

After having spent the last couple of weeks in the field, it's time to hit the kitchen for making some of the treats to give away for the Christmas holiday.

PECAN BRITTLE

1 1/2 c. pecans, halved or in pieces1/4 tsp. salt1 c. sugar1/2 c. light corn syrup1/2 c. water1 1/2 tbsp. butter
Sprinkle the nuts with salt and warm them in low oven. Mix the sugar, corn syrup, and 1/2 cup water and heat slowly, stirring until dissolved. Continue cooking over moderate heat. The mixture is ready when a small amount dropping in a cup of cold water becomes brittle (260 degrees on a candy thermometer). Remove from heat and stir in butter and warm nuts. Pour immediately onto a buttered cookie sheet. As soon as cool enough to handle, cut in strips and wrap in wax paper, or wait until completely cooled and break into pieces. Yields about 1 pound

SOFT CARAMEL CANDY

1 c. butter1 lb. brown sugar (2 1/3 c.)Dash of salt1 c. white corn syrup1 (15 oz.) Eagle Brand sweetened condensed milk1 tsp. vanilla
Melt butter, add brown sugar and salt; stir in milk and corn syrup and cook over medium heat, stirring all the time until it forms firm ball stage - 236 degrees. Take off of heat and stir in vanilla. Pour in generously buttered 9 x 9 inch pan. Cool. Best if left all day before cutting in squares.

Thanks Cooks.com. I get the magazine (Cook's Illustrated) and these are some good recipes.