Chile Pecan Caramel Sauce on Fresh Apples
Using an old family recipe for Pecan Pralines, I made caramel sauce instead:
1 cup buttermilk
3 cups granulated sugar
3/4 cup light corn syrup
1 tsp baking soda
1/4 tsp salt
2 tsp (or more) FCC Hatch Red Chile Powder
2 cups (Georgia) pecan halves (I prefer FCC pecans but I ate all those )
1 and 1/2 tsp almond extract (vanilla is also fine)
1 Tbsp salted butter
• Line baking pans with parchment paper (for pralines).
• In a 5 Qt or larger pot, bring buttermilk, sugar, corn syrup, baking soda, and salt to boil on medium heat.
• Stir continuously until the sugar has melted and mixture reaches 236F (for pralines) or 210F (for caramel sauce).
• add 2 tsp FCC Hatch Red Chile Powder (or more to taste)
• the baking soda causes the mixture to foam, so be careful!
• once the mixture has reached the desired temperature, remove from heat and stir in pecans, almond extract (or vanilla), and butter.
• Beat by hand until mixture begins to hold its shape (for pralines). It will become thick and creamy, and it helps to have a partner to alternate beating the mixture, as it can take a while.
• for pralines, once the mixture has thickened, quick drop spoonfuls onto parchment. Allow to cool. Store in an airtight container.
• for caramel sauce, let cool for 10 minutes or less and use immediately on your favorite dish. Store remainder in an airtight container once cooled, refrigerate for later, up to 2 weeks. Just reheat as needed in a saucepan.
I cored and sliced a medium-sized Honeycrisp apple - tart and crunchy! Any favorite apple will be perfect.
Recipe by Lisa Bandy from Fresh Chile Cookin'! group on Facebook
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