   |
|
|
| Recipes |
|---|
 |
| Pecan Brittle Cups filled with DOLCE! |
|
|
|
(makes approx 15-20)
 Pecans, shelled - 1 heaping cup
Butter, unsalted - ¼ cup Turbinado sugar (or white sugar) - ¾ cup DOLCE! - 8 ounce Mint leaves, small - as needed Medium-coarsely chop pecans in food processor. Heat butter in sauté pan (enamel, if you have it) and sauté chopped pecans over medium heat till you can smell them toasting. Add sugar and cook, till sugar begins to bind pieces together. Have ready: soup spoon, non-stick mini-muffin tin(s). You’ll need to form a cup in each piece, and a melon-baller or similarly shaped round spoon works well. You may also try using the (buttered) end of a European rolling pin. When the sugar is melted, and just about at the “softball” stage, shut off the heat. Begin transferring a spoonful of nut mixture to each muffin mold. Form “cup” immediately and move on quickly – its best not to have to reheat the mixture. (But if you do, simply turn the heat back on low.) These will cool and cohere quickly. When completely cool, remove from molds, pipe a rosette of DOLCE into each cup, and top with a small leaf of mint. Buon Appetito! |
