1 stick (1/2 cup) butter, for greasing (plus more if necessary)
1 and 1/2 cups heavy cream
3 cups sugar
3 tablespoons corn syrup
1/4 teaspoon salt
3 tablespoons butter (from the stick you used to rub the pans)
1 and 1/2 teaspoons vanilla
For the caramel
1 cup heavy cream
1 stick (1/2 cup) butter
1 cup dark corn syrup
2 cups sugar
1 cup heavy cream
1 and 1/2 teaspoon vanilla
7-10 cup pecans, toasted if you like
Directions
For the nougat:
Use one stick of butter to rub the lowest and sides of an important three quart cooking pan, all the thanks to the highest. do not be stingy.
Use an equivalent stick of butter to rub the lowest and sides of a 9x13 in. pan. put aside the remainder of the stick of butter, you may want it later.
Add one and 1/2 cups cream, three cups sugar, three tablespoons syrup, and 1/4 teaspoon salt to the buttered pan. Stir along over high heat. Attach your thermometer to the aspect of the pan, and make certain the lowest of it's not touching the pan.
Let the mixture boil till it reaches 238 degrees F. Once the mixture is at a gradual rolling boil, you'll flip the warmth right down to medium or medium high, however make certain it stays at a rolling boil. I stirred pretty often, however I asked Emily and he or she same she does not stir in the slightest degree. The mixture can arise to the highest of the pan. I did not time this half, however it absolutely was a minimum of 10-15 minutes.
once the mixture reaches 238, pour it into the ready 9x13 pan.
Let cool for a second or 2, then add three tablespoons of butter cut from the stick that you just wont to rub the pans.
Add one and 1/2 teaspoons vanilla and stir.
cowl and refrigerate till the candy is hardened enough to be formed. Divide the mixture into seven logs that area unit concerning half dozen inches long. Continue refrigerant coated.
Meanwhile, build the caramel. Wash and dry the three quart significant cooking pan. If there's any butter left within the original stick that you just wont to grease the pans, use it to grease the pan once more, all the thanks to the highest. Grease a second 9x13 pan.
mix one cup cream, one stick butter, one cup dark syrup, and a couple of cups sugar.
bring back a boil high heat. Attach your thermometer and boil till it reaches 238 degrees F. (Again, I stirred, Emily doesn't). Once the mixture reaches a rolling boil, you'll lower the temperature to medium or medium high, simply make certain you maintain a rolling boil.
decide another cup of cream. Once it reaches the 238 mark, slowly pour within the cup of cream and stir.
Continue boiling over high or medium high heat till it reaches 238 degrees once more.
Pour the mixture into the buttered 9x13 in. pan. Wait a second or 2, then stir in one and 1/2 teaspoons vanilla.
Let the caramel sit at temperature till it's cool (or I suppose you may refrigerate it)
Use a spatula to slice the caramel into seven strips. Work the caramel off the pan employing a rubber spatula. mould every strip of caramel around every candy roll.
Press pecans into the perimeters of the roll and on the ends. i favor to depart them whole, however you'll chop them if you would like. they're very delicious cooked too.
Wrap every appear paper and secure with scotch tape. appear plastic wrap and tape. Tie the ends with ribbons.
Store the rolls within the white goods. allow them to sit out for concerning ten minutes before slicing with a pointy serrate knife.
If you're progressing to freeze or refrigerate for Associate in Nursing extended amount of your time, store the wrapped rolls in a very ziplock bag.
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