Show: The Essence of EmerilEpisode: Candies
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In a saucepan heat sugar and corn syrup over medium-high heat, stirring occasionally, until sugar dissolves. Boil until golden-brown and caramelized, 4 to 6 minutes. Remove pan from heat and carefully pour in cream. Mixture will bubble up. Stir in pecans until well-coated. Use a spoon to drop 2-inch rounds onto waxed paper-lined baking sheets. Let harden before serving.
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By Chef #1191192
on May 20, 2009
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These turned out terrible. If you follow the directions they'll be gooey and burned all at the same time. Check out Paula Dean's version, much better!
By wrenchturner43_...
Henagar, AL
on January 09, 2009
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The recipe does work, it requires more cooking time than stated. If undercooked, it does make a great carmael sauce. Also, being from New Orleans, my grandmother used condensed milk, so I adjusted it with half condensed milk and half heavy cream. I made a double batch and they came out great....if they don't set up after cooking (take a small spoon out and see how it cools add more sugar and let cook an additional 15 minutes. Total cook time on this is about an hour. Hope this helps....
By slowe_7077589
Boerne, TX
on January 20, 2007
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This recipe did not work. The candy did not get firm. I even tried to freeze them in order to pick them up to eat them. That didn't work either. Makes a great warm caramel sauce to pour over ice cream, but didn't work as pralines. Don't use this as a candy recipe, you will be disappointed. I LOVE, Emeril, and find it hard to believe that this is one of his recipes.
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