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Ingredients
- 2 c. Sugar
- 1/2 c. Light corn syrup
- 1/2 c. Water
- 1 lrg Egg white
- 1 tsp Vanilla
- 3 c. Pecans, coarsely minced Caramel Coating
Directions
- In a two qt saucepan over medium heat, stir together sugar, corn syrup and water together 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 the 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. Continue beating about 10 to 12 min or possibly till stiff peaks form. If mix becomes too thick for mixer, beat with a wooden spoon. Cold. Divide into sixths. Shape into six 4 x 1-inch rolls. Wrap in Saran Wrap. Chill at least 4 hrs or possibly till cool and hard (a day or possibly two if desired).
- Caramel Coating:14 ounce. can sweetened condensed lowfat milk 1 c. sugar 1/2 c. light corn syrup1/8 teaspoon salt Combine all ingredients in a 2 qt saucepan. Cook over low heat till thermometer reaches 234 degrees (soft ball stage), stirring almost constantly about 1 hour. Remove from heat and use as directed. When ready to coat rolls spread pecans on a cookie sheet. When caramel coating mix stops boiling lower rolls one at a time, using two forks into caramel coating, turning to coat completely. Roll in pecans.
- Cold. Wrap cooled roll in Saran. Slice 1/4-inch when ready to serve.
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