There are times when you need to stick to the tradition and there are times you can mess with it. This riff on a New Orleans-style praline recipe produces sweet, slightly crumbly candies loaded with toasted pecans and a subtle maple flavor.
Posts Tagged ‘pecans’
This is killer, no way around it. And it’s worth every bite! I don’t like corn syrup so I use honey or agave as a substitute. It works just fine. If you do use corn syrup, you may want to add a little more sugar to the recipe as agave is sweeter than sugar.
What’s not to like about freshly baked cookies! Some cookies lose their edge fairly quickly, and are best devoured within a day or two.
Anything based on shortbread, however, ages very nicely. I learned this at an early age as my great aunt, Oolie MacGugan (yep, that was her real name), made traditional Scottish shortbread, which was cut in simple rectangular bars and aged for a couple of weeks before it was served.