Ingredients
1 c. butter
1 Tbsp. light corn syrup
1 c. sugar
3 Tbsp. water
1 c. finely chopped mixture of toasted almonds and pecans
3/4 c. semi-sweet chocolate chips
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Candy kit — thermometer, silicone molds, dipping tools, recipes
Long twisted spoon for stirring and layering cocktails
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Candy kit — thermometer, silicone molds, dipping tools, recipes
Long twisted spoon for stirring and layering cocktails
1.5mm copper — ultimate thermal responsiveness for delicate sauces
Instant-read thermometer — essential for any technique requiring precise temperature control
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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In 2 quart saucepan, mix butter, sugar, water and corn syrup and cook over medium heat until temperature reaches 290 degrees on a candy thermometer (this is soft crack stage). During cooking period, stir constantly with a wooden spoon (plastic will melt). Mixture should boil gently over entire surface. Watch carefully at 280 degrees. Remove from heat when temperature reaches 290 degrees and add 1/2 c. nuts, stirring quickly.