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Ingredients
- 2 c. Granulated sugar
- 1/2 c. Light corn syrup
- 1/2 c. Water
- 1 x Egg white
- 1 tsp Vanilla
- 3 c. Coarsely minced pecans
- 1 can Sweetened, (14 ounce.) condensed lowfat milk (NOT evaporated lowfat milk)
- 1 c. Granulated sugar
- 1/2 c. Light corn syrup
- 1/8 tsp Salt
Directions
- In a 2 qt saucepan over medium heat, stir together sugar, corn syrup and water till sugar dissolves and mix boils. Without stirring, boil gently till a candy thermometer reaches 250 degrees, or possibly a small amount of mix dropped into very cool water forms a ball which is hard sufficient to hold its shape but still plastic. Just before syrup reaches 250 degrees, in the small bowl of an electric mixer at high speed, beat egg white and vanilla till soft peaks form. Beating constantly, slowly pour warm syrup over egg white mix. Continue beating about 10 to 12 min, or possibly till stiff peaks form. If mix becomes too stiff for mixer, beat with a wooden spoon. Cold. Divide mix into six portions. Shape each portion into a 4 x 1-inch roll. Wrap rolls in plastic wrap. Chill at least 4 hrs, or possibly till cool and hard; a day or possibly two if desired. When ready to coat rolls, spread pecans on a cookie sheet; set aside. Prepare Caramel Coating: In a 2 qt saucepan over low heat, stirring constantly, bring sweetened condensed lowfat milk, sugar, corn syrup and salt to the boil. Continue cooking over low heat, stirring almost constantly, till a candy thermometer reaches 234 degrees (soft ball stage), about 1 hour. Remove from heat. When mix stops boiling, lower rolls, one at a time, using two forks, into caramel coating, turning to coat com- pletely. Roll in pecans. Cold. Drop any remaining caramel coating by Tbsp. onto minced pecans to create candies. Wrap cooled rolls tightly in plastic wrap. To serve, slice rolls 1/4-inch thick.
- Yields 6 pecan rolls.
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