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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Line an 8 inch square baking dish with foil, leave a 1 inch overhang. Grease foil. | 2. Spread pecans on a baking sheet and toast in a 180C (350F) oven for 8 minutes or until fragrant. Set aside. | 3. Grease the sides of a heavy saucepan. Add the sugar, cream, maple syrup, butter and baking soda. | 4. Cook over a medium heat, stirring with a wooden spoon until the sugar is dissolved and the mixture starts to boil. | 5. Boil without stirring until 1/2 teaspoon dropped into cold water forms a soft ball (or candy thermometer reaches 114C/238F) - approximately 8 minutes. | 6. Pour into a wide-bottomed bowl and cool on rack until mixture is just warm to touch (1-2 hours). | 7. Using a wooden spoon beat in the vanilla, beating until very thick and most of the gloss disappears (approx 7 minutes). | 8. Quickly stir in the pecans and scrape mixture into prepared pan. Smooth the top. Let cool then use remove from pan and cut into pieces. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pecan	3/4	cup	chopped	214.76	40.248000000000005	4.42	4.524
brown sugar	2	cups		1672.0	431.596	0.528	0.0
whipping cream	1	cup		350.4	3.552	2.6039999999999996	37.092
maple syrup	1/2	cup		409.5	105.588	0.063	0.0945
butter	2	tablespoons	cubed	171.0	7.857	5.343	14.4
baking soda	1/4	teaspoon		0.0	0.0	0.0	0.0
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.