Recipes from Mexico :: Mexican Desserts
2 c. sugar
1 c. light corn syrup
2 Tbsp. butter
1/4 tsp. salt
1/4 c. water
1 1/2 (one and one-half) c. pecans, unsalted roasted pumpkin
seeds, piñons or salted roasted peanuts*
1/2 tsp. baking soda
Butter a 20-in. length of heavy aluminum foil.
Combine sugar, corn syrup, butter, salt and water in a large non-reactive pot. Let it come to a boil. Whisk to dissolve the sugar, reduce the heat, and cook gently until the mixture reaches the soft ball stage (234 degrees fahrenheit) on a candy thermometer (about 20 mins.).
Stir in the nuts and simmer until the hard crack stage (290 degrees fahrenheit), about 15 mins.
Add baking soda and whisk until the bubbling stops and the mixture settles. Immediately pour the mixture onto the prepared aluminum foil; spread 1/4-in. thick with a wooden spoon. Let set for at least 20 mins., then break into pieces.
* Using a combination of any or all of these nuts also makes a wonderful candy.
