This month, we continue our series of old-fashioned pecan recipes with three more types of candy using shelled pecans. All recipes are from Candy-Making at Home, written by Mary M. Wright in 1915.
Chocolate Pecan Candy
Ingredients:
2 cups granulated sugar
½ cup water
¼ teaspoon cream of tartar
¼ cup melted chocolate
1 teaspoon vanilla
1 cup pecan nuts
Instructions:
Boil sugar, water, and cream of tartar until the mixture reaches the soft ball stage. Add melted chocolate, vanilla, and pecan nuts. Beat until creamy. Pour into buttered pans and let cool. Cut into squares or bars.
Maple Pecan Delight
Ingredients:
1 cup maple sugar
1 cup light brown sugar
¼ cup light corn syrup
¼ teaspoon cream of tartar
½ cup raisins, chopped
½ cup pecan halves
1 teaspoon vanilla
2 egg whites, stiffly beaten
Instructions:
Mix maple sugar, brown sugar, corn syrup, and cream of tartar. Boil for a few minutes, then add raisins and pecan halves. Boil until the mixture reaches the hard ball stage. Add vanilla, then pour over the egg whites. Drop from spoon on waxed paper, and, if desired, place extra raisins on top of each drop.
Glacé Pecans
Ingredients:
2 cups granulated sugar
½ cup water
½ teaspoon cream of tartar
1 teaspoon vanilla
2 cups whole pecan nuts
Instructions:
Mix sugar, water, and cream of tartar. Boil until the mixture reaches the hard crack stage or until the syrup begins to turn brown. Add vanilla. Dip pecan nuts completely into syrup using a long pin, then place on oiled or waxed paper.
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